With a streusel topping and luscious fruit, this Strawberry Rhubarb Crumble recipe is such an easy dessert. Perfect for a simple on-the-fly treat.
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. “Take them all!” 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 and this Strawberry Rhubarb Crumble.
It’s my husband’s favorite. And if I recall correctly, my sister’s as well.
Our current next door neighbor to the right of us just has weeds. Nothing useful. Ha. So I buy rhubarb at the store now, like most people.
But check this out…I was at the market the other day and the cashier looked at the rhubarb suspiciously. “What is this?” as he punched in the PLU code. Really? I figured if you work at a grocery store, you’d know what all the produce is. Or do people buy rhubarb so infrequently that it’s unfamiliar?
Rhubarb acts and tastes like a fruit, but it’s actually a vegetable. It’s very tart, so balanced out with something sweet like strawberries (and doused in sugar, of course) it’s so great for baked goods, jams, and sauces.
Anyway, I bought out everything the store had – which wasn’t a lot – and made this Strawberry Rhubarb Crumble recipe again.
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!
Crumbles are the easiest dessert and so versatile, using whatever is in season. Love this one for spring and summer!
Other baked fruit desserts you might like!
Watch the video for Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble
- 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 corn starch
- 1/8 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small pieces
Ice cream or whipped cream, for serving
- Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-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!