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.
More ways to enjoy rhubarb include our strawberry rhubarb pie and rhubarb coffee cake.
Easy Strawberry Rhubarb Crumble Recipe
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 this Strawberry Rhubarb Crumble.
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 jams, sauces, and baked goods like this easy crumble dessert.
What is the Difference Between a Crumble, Crisp, and Cobbler?
Crumbles are the easiest dessert and so versatile, using whatever is in season.
- 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!
Ingredients Needed
You only need a handful of simple ingredients to make this crumble recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Strawberries – Cut into quarters.
- Rhubarb – Cleaned, ends trimmed, cut into 1/2-inch pieces.
- Granulated sugar – This is used in both the fruit filling and the topping.
- Brown sugar – Provides sweetness and notes of molasses.
- Cornstarch – To help thicken the filling.
- Cinnamon – Adds a warm flavor to the dessert.
- Unsalted butter – The base of the crumble topping. Be sure that it is cold. Cut into chunks.
- All-purpose flour – Mixed with the butter to create the crumble.
- Salt – For flavor.
Can I Use Frozen Fruit?
This strawberry rhubarb crumble can be made with either fresh or frozen strawberries and rhubarb. But, I personally think fresh is the way to go. In my experience when comparing, the fresh ingredients taste so much richer and wonderful.
Frozen works though, if you’re in a pinch or if you’re trying to make the produce last longer. It’s not necessary to let the fruit thaw first before using, as long as it’s chopped. If you do let it thaw, however, drain any liquid.
How to Make Strawberry Rhubarb Crumble
This crumble recipe is so easy to make in just a few simple steps.
(Scroll down to the printable recipe card for all the details and don’t miss the helpful tips and video below.)
- Combine the filling ingredients. Toss the strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed. Pour into a 9×9 baking dish that’s coated with nonstick cooking spray.
- Make the crumble topping. Mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Evenly sprinkle over the strawberry-rhubarb mixture.
- Bake. Transfer baking dish onto a foil-lined baking sheet. Place in the oven on the middle rack and bake at 375F until topping is browned and fruit is bubbly and tender underneath, about 45 minutes.
- Let cool and serve. Allow to cool for 10-15 minutes. Serve with ice cream or whipped cream!
Video: Strawberry Rhubarb Crumble
Proper Storage
This rhubarb dessert is best served right from the oven while it’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 – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Strawberry Rhubarb Crumble
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 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
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!
Baked this at least 7 times now, always good. I added 1 teaspoon ginger paste to the fruit mix.
If I make/prep all this today, can I cook it tomorrow as I was thinking of making for pudding as a guest
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.
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 couldn’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!
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!
Delicious!!
Great recipe – I double it to make a 9” x 13” 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!
This recipe was delicious! Family loved it. I topped it off with whipped cream while it was still warm- YUM!
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!
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.
Really easy recipe that everyone loved!
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.
I loved this recipe!
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.
Love this!
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 wasn’t getting crumbly ? it came out perfect after 40 mins! Thank you!
This is a delicious and easy dessert…nice change from a crisp.
My wife and I were very impressed! Thank you!
I love this recipe so much
So easy & yummy! I also like to make it with fruit that is in season.
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.
Excellent recipe. Everything well balanced. Don’t omit the salt.
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.
Loved it, so easy and quick delicious
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!
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.
Forgot to include: Use the Truvia Brown Sugar Blend also, works GREAT.
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