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
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Strawberry Rhubarb Crumble
Ingredients
- 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
Crumble Topping
- 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
Instructions
- 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!
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! ?
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.
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!!
delicious & easy! does this get stored on the counter or in the fridge?
Hi Victoria! I’ve never had any leftovers when making this (ha!) but yes, it would need to be stored in the fridge.
If I wanted to make it in a 9×13 pan, would I double the recipe??
Yes, either a 9×13 or 3-quart baking dish would work.
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..
Delicious!! So simple to make and so pretty! I’m already thinking about making another!
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!
I made this for dessert tonight and everybody loved it!! I followed the recipe exactly as written and will definitely be making it again.
Can i use frozen rhubarb and if yes do i thaw it first?
Yep, frozen works fine. It’s not necessary to let the fruit thaw first before using, as long as it’s already chopped. If you do let it thaw, however, drain any liquid.
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!
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.
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.
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 don’t, still doesn’t seem necessary to post a bad review when it’s not related to the recipe
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!
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.
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.
Could I use artificial sweetener instead of sugar. To sweet for a diabetic. It looks so good.
I can’t vouch for the results, but you can try it!
I think I will have to find some rhubarb and try this.
So good! So yummy!
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!!
I’m loving everything rhubarb right now! This looks so delicious and easy!
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.
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.
You remember correctly! It was my favorite. I got really excited to see this post!
Thank you for updating Strawberry Rhubarb Crumble