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crumble in a pan with a scoop taken out of it

Strawberry Rhubarb Crumble

Strawberry rhubarb crumble is a quick and easy dessert that's perfect for rhubarb season. Serve it with a scoop of vanilla ice cream and it's impossible to beat!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings 9
Author Kelsie

Ingredients

Filling

  • 1/3 cup granulated sugar
  • 2 tablespoons + 2 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 4 cups hulled and quartered fresh strawberries*
  • 1 1/2 cups sliced fresh rhubarb

Topping

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter at room temperature

Instructions

Filling

  1. Preheat the oven to 375 degrees. Spray an or 11- by 7-inch (or 8-inch square) baking dish with cooking spray and set aside.
  2. Stir the sugar, cornstarch, and lemon juice together in a mixing bowl. Add the sliced strawberries and rhubarb and stir until they’re evenly coated in the cornstarch mixture.
  3. Spread into an even layer in the prepared baking dish, then make the crumble topping.

Topping

  1. Stir the flour, sugar, baking powder, cinnamon, and salt together in a medium bowl.
  2. Add the butter and use your fingers to cut it into the mixture until it comes together and forms large crumbles. (If you want a few really big crumbles, just squeeze the topping in your hands to form larger ones.)
  3. Sprinkle the topping evenly over the filling.
  4. Set the baking dish on a large rimmed baking sheet to catch any juices that might spill over and bake 25 to 35 minutes, until the berry juices are bubbling around the edges and the topping is light golden.
  5. Cool for 20 to 30 minutes to let the juices set up a little bit, then serve with ice cream or whipped cream.

Recipe Notes

  • Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.
  • *You’ll need about 18 to 20 ounces of berries to get 4 cups. If your berries are really big, you can cut them a little smaller than quarters; if the berries are small you can halve them.
  • **You’ll need about 5 to 6 ounces of rhubarb. Cut the rhubarb into 1/4-inch-thick slices.
  • Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.
  • You can use frozen rhubarb if you can’t find it fresh.