Strawberry Rhubarb Crumble

Prep 15 minutes
Cook 45 minutes
Servings 6

This Strawberry Rhubarb Crumble recipe is such an easy dessert, with a streusel topping and luscious bubbly fruit. Perfect for making use of summer produce or frozen fruit for a simple on-the-fly year-round treat.

strawberry rhubarb with crumble topping in baking dish

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5 STAR REVIEWS

Years ago when we lived in Minnesota, our next door neighbor had several rhubarb plants. He hated them, not realizing what a gold mine he was sitting on. I asked him if I could have the stalks and he looked at me with shock and delight. โ€œTake them all!โ€ he said. And after that, every year when I saw them grow, I would walk over, cut them, and bring them home to make strawberry rhubarb pie, rhubarb coffee cake, and this this strawberry rhubarb crumble. It’s so easy and so good!

Helpful Tips and Variations

  • What is rhubarb? Rhubarb acts and tastes like a fruit, but itโ€™s actually a vegetable. Itโ€™s very tart, so balanced out with something sweet like strawberries (and doused in sugar, of course) itโ€™s so great for jams, sauces, and baked goods like this easy strawberry rhubarb crumble recipe.
  • Fresh vs. Frozen fruit. In my experience when comparing, fresh fruit tastes so much richer and wonderful in this dessert, but frozen fruit works too if youโ€™re in a pinch or if youโ€™re trying to make the produce last longer. Itโ€™s not necessary to let the fruit thaw first before using, as long as itโ€™s chopped. If you do let it thaw, however, drain any liquid.
  • Possible additions. Feel free to add in some fresh lemon juice to the fruit filling and swap out half of the flour in the crumble topping with old fashioned rolled oats.
  • Cornstarch. This helps thicken the filling, don’t skip it if possible.
  • Double the recipe. You can easily double this crumble and bake everything in a 9×13 dish instead, if needed.
5 from 63

Strawberry Rhubarb Crumble

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6
With a streusel topping and luscious bubbly fruit, this Strawberry Rhubarb Crumble recipe is such an easy dessert. Perfect for a simple on-the-fly treat.

Ingredients 

For the Fruit Filling

  • 2 cups strawberries,, quartered
  • 2 cups (about 3/4 pound) rhubarb,, cleaned, ends trimmed, cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 1 & 1/2 tablespoons cornstarch
  • 1/8 teaspoon coarse salt

Crumble Topping

  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon coarse salt
  • 6 tablespoons cold unsalted butter,, cut into small pieces

For Serving

  • Ice cream or whipped cream

Instructions 

  • Preheat oven to 375 degrees F with rack in the middle position. Coat a 9×9-inch baking dish with nonstick cooking spray.
  • In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.
  • For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.
  • Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
  • Let cool for 10-15 minutes. Serve with ice cream or whipped cream!

Notes

Using frozen fruit. Feel free to use frozen fruit if needed. It doesn’t need to thaw first, but add a few extra minutes onto the bake time. If you do let the fruit thaw, drain off any excess liquid. Tent the baking dish with foil if you notice the topping is over browning.
Add some rolled oats. Swap out half of the flour with some rolled oats, if preferred.
Double the recipe. If you need more for a larger group, this recipe easily doubles in a 9×13 baking dish. It bakes for the same amount of time.

Nutrition

Calories: 323kcal | Carbohydrates: 54g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 223mg | Fiber: 2g | Sugar: 37g | Vitamin A: 390IU | Vitamin C: 31.5mg | Calcium: 62mg | Iron: 1.1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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baked strawberry rhubarb with vanilla ice cream in bowl

What is the Difference Between a Crumble, Crisp, and Cobbler?

  • Crumble – a crumble is a baked fruit dessert with a layer of streusel topping, consisting of flour, sugar and butter.
  • Crisp – similar to a crumble, but here the streusel topping includes oats, which crisps up as it bakes.
  • Cobbler – a cobbler is a baked fruit dessert with a thick biscuit topping, dropped onto the fruit in small rounds, making it look like a cobbled road. Cobblers can also be made with cake batter or cookie dough, which are also so yummy!

Proper Storage

This rhubarb dessert is best served right from the oven while itโ€™s fresh and warm (especially with some ice cream or whipped cream), but leftovers are certainly enjoyable, too!

  • Storing leftovers. Store any leftover crumble in an airtight container in the refrigerator. It will keep for 3 to 4 days.
  • Reheat. Heat portions in the microwave until warmed through. You can also reheat in the oven. Remove dish from the fridge and bring to room temp and bake at 350 degrees F about 15-20 minutes until warmed through. (Cover with foil if topping is over-browning.)
  • Freeze. Allow to cool completely, then transfer to a freezer-safe container and store in the freezer for no longer than 2 months for best results. Thaw in the fridge.

More Easy Fruit Desserts:

I hope you love this delicious and easy recipe โ€“ be sure to give it a review below! Also donโ€™t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

bubbly strawberries with crumble topping in baking dish

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If youโ€™re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youโ€™ve come to the right place.

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80 Comments

  1. Kim says:

    5 stars
    Amazing!

  2. Katina says:

    5 stars
    I love rhubarb and this was definitely our favorite one! Uses less sugar than most and had such a rich flavor. I added a handful of blueberries because we had them in the fridge.

  3. Kate McIntyre says:

    5 stars
    Easy and so delicious!!!! Thank you!!

  4. Julie says:

    5 stars
    I’m sorry if I missed this but do you peel the rhubarb?

    1. Amy@BellyFull says:

      Nope, no need to peel

  5. Curly says:

    This is very good and easy. I added a dollop (well, maybe more) of white rum to the mix. I also like to add some cardamon to berries, as well as a little chopped basil. Hard to believe, but freshly ground black pepper works great with fresh strawberries in season.

  6. Happy Baker says:

    5 stars
    This recipe is great and very easy. It’s a eat out of pan don’t wait for whip cream or ice cream kind of dessert.

  7. Steve says:

    5 stars
    Have made it 5 times in the last month! Fantastic (even better with a good vanilla ice cream) my son just called to get the recipe! Hi Mike

  8. Theresa S. says:

    5 stars
    Excellent!! Can’t stop eating it!! Top with fresh whipped cream & it’s just heavenly!!!

  9. Kevin says:

    5 stars
    Super easy. Everyone loved it over homemade vanilla ice cream.

  10. Lori says:

    5 stars
    This was awesome. My company all asked for the recipe.

    1. Brody says:

      5 stars
      This is my go to recipe. I have made this a dozen of times. Today I decided to add some blueberries. Was a big hit.

  11. Farrah says:

    5 stars
    Honestly an amazing recipe

  12. Billy says:

    5 stars
    AITA for melting the butter instead of working it in with my hands?? (didn’t want to get greasy paws). Seems to work just as well and after all we are not trying to make flaky biscuits or phyllo dough.

  13. Christine says:

    5 stars
    Incredible!

  14. Suzette Strom says:

    5 stars
    Easy and delicious

  15. Suzette Strom says:

    5 stars
    I loved this recipe so much

  16. Suzette Strom says:

    5 stars
    I made this recipe today, I had some filling left over so I made tarts.
    My son approves

  17. Anna says:

    Question: can I double this recipe? Making for a party and need more than 6 services

    1. Amy@Bellyfull says:

      Sure, just use a 9×13 dish. Enjoy!

  18. Lola1 says:

    5 stars
    Delicious! Just got a produce delivery and the strawberries werenโ€™t going to last another day. Luckily I had rhubarb in the same delivery. Selected the first recipe that appeared on Google and this was a real treat. Didnโ€™t change a thing but will add some oats next time.

  19. Colleen H says:

    5 stars
    Very good! Will definitely be making again!

  20. Mary Beth says:

    5 stars
    I’ve never baked anything with rhubarb so I wasn’t sure how this would turn out but it was DELICIOUS! I’ll make this again soon. The only change I made was to add some oats to the crumble toppings.

  21. Sue L. says:

    5 stars
    Loved this desert! Added a bit of fresh lemon juice to add some tartness. Family favorite.

  22. Dorsie Hathaway says:

    5 stars
    Baked this at least 7 times now, always good. I added 1 teaspoon ginger paste to the fruit mix.

  23. Aaron says:

    If I make/prep all this today, can I cook it tomorrow as I was thinking of making for pudding as a guest

    1. Amy@BellyFull says:

      Hi Aaron – this isn’t really a dessert I would recommend making in advance, but sure, you could do that. Keep it tightly covered in the fridge until you need to bake it.

  24. Susan says:

    5 stars
    I have made this recipe twice in the last two weeks with no changes or substitutions and both times it turned out great! The first time I used fresh rhubarb and the second time I used frozen, but I couldnโ€™t tell the difference. I baked both in my 8 inch cast iron skillet. It is super easy and so delicious. It got rave reviews and requests for the recipe. Definitely a keeper!!! Thank you!

  25. Lex says:

    5 stars
    Rave reviews from the hubs! It was his first rhubarb experience so I needed to be sure it didn’t disappoint. I easily halved the recipe. Simple and delightful. Thank you for sharing!

  26. Andrea Strachan says:

    5 stars
    Delicious!!

  27. BLT376 says:

    5 stars
    Great recipe – I double it to make a 9โ€ x 13โ€ which works great! I took a suggestion from someone else and used half flour & half rolled oats – excellent. New favorite rhubarb recipe. Thank you for sharing!

  28. Penny Elaine says:

    5 stars
    This recipe was delicious! Family loved it. I topped it off with whipped cream while it was still warm- YUM!

  29. Emi Odeb says:

    5 stars
    Hi! I really enjoyed your recipe. I did take some artistic liberties and added oats to the crumble topping but the filling was just delightful. Thanks for sharing this recipe so I can finally use my surprise rhubarb plant!

  30. Heather N says:

    5 stars
    Easy and yummy. I added some lemon zest to the fruit and used 5 tbsp butter and it worked out well. I might try less sugar next time.

  31. Sherry says:

    5 stars
    Really easy recipe that everyone loved!

  32. Tom says:

    5 stars
    Tis the season for this dessert! Loved it!
    For anyone harvesting their own rhubarb…if you grab it at the base, and twist it, it will come right out. Bit better for the plant’s re-growth than cutting stems, and very convenient.

    1. Lori G. says:

      5 stars
      I loved this recipe!

  33. Joanne says:

    5 stars
    OMG so good!! I tried this recipe as I have been looking for new rhubarb recipes. We have a family reunion this weekend and I thought this would be nice. It looked and smelled SO amazing when it came out of the oven that I just had to try a small piece. My family has also sampled and I now need to make another for the reunion.

  34. Melissa says:

    5 stars
    Love this!

  35. Emory says:

    5 stars
    This was easy and perfect! I added some lemon zest to my crumble and my fruit for a little zing, and I also ended up using all 8 tbsp of butter instead of 6 because my crumble wasnโ€™t getting crumbly ? it came out perfect after 40 mins! Thank you!

  36. Judy M says:

    5 stars
    This is a delicious and easy dessertโ€ฆnice change from a crisp.

  37. Ron Lahr says:

    5 stars
    My wife and I were very impressed! Thank you!

  38. Megan Steffens says:

    I love this recipe so much

  39. Lindsay says:

    So easy & yummy! I also like to make it with fruit that is in season.

  40. Leah says:

    5 stars
    Success!! Made this with hand picked Alaskan wild strawberries and rhubarb. Doubled the recipe with no problem. Tons of compliments and went home with no leftovers.

  41. john says:

    5 stars
    Excellent recipe. Everything well balanced. Don’t omit the salt.

  42. Nadia says:

    5 stars
    Perfect recipe that makes a delicious and easy treat! My berries were grown in WA state so sweet already, I omitted salt and sugar, added a handful of oatmeal to make it less bad and we devoured it with ice cream.

  43. Fiona says:

    5 stars
    Loved it, so easy and quick delicious

  44. Angie says:

    5 stars
    The perfect COVID-CRAZY pick me up!! Super delicious. Made it with rhubarb from my parents’ garden in PA, baked in my little NYC apt. :)

    My husband compared it to delicious desserts we (used) to have here in NYC restaurants! ?

  45. Julie says:

    5 stars
    Perfect, just the recipe I was looking for. Simple, classic – brings back memories of childhood in England eating this! Delicious with a little heavy cream drizzled over the top.

  46. Ute Talley says:

    5 stars
    This is absolutely delicious and easy! Because I love the filling more than the topping (no matter which crumble recipe I use), I’m going to increase the amount of filling the next time I make this. It is really delicious though and I can’t wait to make it again!!

  47. victoria says:

    delicious & easy! does this get stored on the counter or in the fridge?

    1. Amy @Belly Full says:

      Hi Victoria! I’ve never had any leftovers when making this (ha!) but yes, it would need to be stored in the fridge.

  48. Jane says:

    If I wanted to make it in a 9×13 pan, would I double the recipe??

    1. Amy @Belly Full says:

      Yes, either a 9×13 or 3-quart baking dish would work.

    2. Sue says:

      5 stars
      Loved this recipe Used the crumble topping.Was a big hit..Definitely gonna stock up at rhubarb season so I can enjoy all year round.Used frozen rhubarb with fresh strawberries.Turned out amazing..

  49. Peggy says:

    5 stars
    Delicious!! So simple to make and so pretty! Iโ€™m already thinking about making another!

  50. Suzanne B Heck says:

    5 stars
    I just made this yesterday, VERY good. It doesn’t make a lot I would suggest to double it!!!! I used fresh strawberries and frozen rhubarb, that I had cut and froze. I did let the rhubarb thaw, just so that it would separate when I mixed the sugar and strawberries in. I will diffidently be making this again!

  51. Lindsey says:

    5 stars
    I made this for dessert tonight and everybody loved it!! I followed the recipe exactly as written and will definitely be making it again.

  52. NANCY ROBERTSON says:

    Can i use frozen rhubarb and if yes do i thaw it first?

    1. Amy @Belly Full says:

      Yep, frozen works fine. Itโ€™s not necessary to let the fruit thaw first before using, as long as itโ€™s already chopped. If you do let it thaw, however, drain any liquid.

  53. Zafar says:

    5 stars
    Good simple recipe. I used rhubarb that was used in conjunction with fresh ginger to infuse gin. I reduced the sugar to 1/4 cup because the rhubarb was macerated with sugar before the 30 day infussion. Yum!

  54. Marianne D Metzinger says:

    5 stars
    I have made this several times now and it is my go to recipe for Strawberry Rhubarb Crumble. I have made a smaller size when I did not have the full amount of Strawberries and Rhubarb and it still turned out well.

  55. Steve Hummel says:

    It looks great but the print button for the recipe will not print out the recipe for some reason so I have not been able to try it out.

    1. Billy says:

      This seems like a poor excuse to not try a recipe. Could you not copy it down with a pen and paper? And if you donโ€™t, still doesnโ€™t seem necessary to post a bad review when itโ€™s not related to the recipe

  56. Karen cross says:

    5 stars
    Thank you Amy for sharing this recipe, can’t lose with it, delicious and so simple. I chose to put the filling into a pie crust w/crumble on top. Split the crumble between two pies, perfect. Belly is full and happy!

  57. Barbara McMahan says:

    5 stars
    This was my first time making a dessert with rhubarb and it won’t be my last! It was absolutely delicious. And so easy too. Thank you. This will be a great go-to summer dessert.

  58. Lori says:

    5 stars
    This is delicious! I made it last night for dinner guests and it was a hit. The only change I made was that I switched to vegan butter and since it is not unsalted, I omitted the salt from the crumble. This will be a staple for sure.

  59. S. Hockman says:

    Could I use artificial sweetener instead of sugar. To sweet for a diabetic. It looks so good.

    1. Amy @Belly Full says:

      I can’t vouch for the results, but you can try it!

    2. Iris says:

      5 stars
      Works with Truvia Cane Sugar Blend, follow substitution guide on back of bag. I always add just a tad less of sweetener. For crumble, I use half Truvia, half organic cane sugar. Hubby is diabetic and his readings are fine with the way I’ve adjusted recipes so he can still enjoy desserts. The crumble (I’ve found) benefits from having a bit of real sugar in it.

      1. Iris says:

        5 stars
        Forgot to include: Use the Truvia Brown Sugar Blend also, works GREAT.

  60. Elaine Garton says:

    I think I will have to find some rhubarb and try this.

  61. kelly says:

    5 stars
    So good! So yummy!

  62. Erin says:

    5 stars
    I just made this, and it was delicious!! The onky change I made was using vegan butter. I’ll be making this with rhubarb from my garden all summer!!

  63. Toni | BoulderLocavore.com says:

    I’m loving everything rhubarb right now! This looks so delicious and easy!

  64. Mom says:

    I have a strawberry rhubarb cobbler recipe as a staple, but your recipe looks even easier. Only downside is that I have to ignore the calorie count! Can’t wait to buy the ingredients and enjoy this delicious dessert.

  65. Nicole says:

    My mom had rhubarb plants in our yard and would make a a jam that we’d eat on French bread.
    Such great childhood memories. I haven’t seen rhubarb in the stores so I think I’ll get some plants to grow in my garden this year. Thanks for the recipe and post.

  66. Jen says:

    You remember correctly! It was my favorite. I got really excited to see this post!

    1. Gaylie Blake says:

      Thank you for updating Strawberry Rhubarb Crumble