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If you’re on the hunt for a rhubarb recipe that’s easy, delicious and totally kid-friendly, this Strawberry Rhubarb Crumble is perfect for you! It’s a not-too-sweet fruit dessert with a golden oat topping that’s perfect for spring or summer.
Table of Contents
Why I Love This Recipe
- Easy Rhubarb Dessert: Just toss the fruit, add the oat crumble topping, and bake. No pie crust required! Want a pie crust challenge? Try making Strawberry Lemon Hand Pies with homemade pie crust!
- Perfect Use for Rhubarb: Rhubarb’s tart flavor pairs beautifully with sweet strawberries, making this the ultimate spring and summer fruit dessert.
- Kid-Friendly Recipe: This sweet-but-tart crumble is a fun way to introduce kids to rhubarb in a dessert they’ll actually love.
- Not Too Sweet: Thanks to naturally sweet strawberries, you don’t need much sugar. Just like my Passionfruit Pound Cake Muffins, this recipe is just the right balance of sweet and tangy.
The Ingredients
- Rhubarb: Tart like a green apple with just a hint of celery. Perfect for balancing the sweet strawberries.
- Strawberries: Naturally sweet and juicy, they soften rhubarb’s tang and make the filling extra flavorful.
- Lemon Juice & Zest: Adds a pop of brightness and helps all the flavors shine.
- Brown Sugar: Just enough to sweeten things up without making it overly sugary.
- All-Purpose Flour: The base of the crumble topping that it gives it structure.
- Old-Fashioned Oats: Adds a nice texture and a subtle nutty flavor.
- Baking Powder: Helps the topping puff up and stay light and crumbly.
- Chilled Unsalted Butter: Cold butter = chunky, tender topping. Warm butter makes it flat, so keep it chilled!
*For a complete list of ingredients and their measurements see the recipe card below*
Variations and Substitutions
- Gluten-Free Substitute: Replace the all-purpose flour in the crumble topping with a gluten-free flour to make this recipe suitable for those with gluten sensitivities.
- Mixed Berries: You could use a combination of blueberries, raspberries, and blackberries instead of strawberries in the filling and make a delicious mixed berry rhubarb crumble.
How to Make Strawberry Rhubarb Crumble
Step 1: Prepare the filling by combining strawberries, rhubarb, lemon juice and brown sugar in a bowl. Stir until all the ingredients are coated.
Step 2: Place the first 5 crumble topping ingredients into a bowl and combine. Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
Step 3: Place filling in an oil sprayed 9-inch pie dish or an 8×8 baking dish.
Step 4: Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.
Tips and Tricks
- Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. It’s incredible when served warm and topped with vanilla ice cream or whipped cream!
- Cold Butter: Use cold butter cut into small pieces or grated. This is the secret to a perfectly crumbly topping! You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.
Storage and Freezing Instructions
To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.
To Freeze: Allow the crumble to cool completely then wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.
FAQs
Yes, you can use frozen strawberries and rhubarb, but fresh fruit gives better flavor and texture. If using frozen, thaw and drain well to avoid a soggy crumble.
Serve it warm with vanilla ice cream or whipped cream on top for the most delicious dessert ever!
Yes. Freeze before or after baking, wrapped tightly. Thaw overnight in the fridge, then bake or reheat until warm and crispy.
More Summertime Desserts
This Strawberry Rhubarb Crumble is the best summer dessert ever. It’s perfect for a summer picnic, family dinner, or just because you have some rhubarb to use up!
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Strawberry Rhubarb Crumble
Equipment
- 9 Inch Pie Dish (or 8×8 inch baking dish)
Ingredients
For the Crumble Topping
- 3/4 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/2 teaspoon baking powder
- 1/4 cup brown sugar
- 1 teaspoon lemon zest
- 1/2 cup chilled unsalted butter, (cut into cubes)
For the Filling:
- 1 cup chopped rhubarb, (about 2 stalks)
- 2 cups hulled and quartered strawberries
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
Instructions
- Preheat oven to 375°F.
- Place the first 5 crumble topping ingredients into a bowl and combine.
- Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
- To prepare the filling, toss all the filling ingredients in a bowl until coated then place in an oil sprayed 9-inch pie dish or an 8×8 baking dish.
- Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.
- Cool and serve on its own or topped with vanilla ice cream or whipped cream.
Notes
- Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve.
- Use Cold Butter: Use cold butter cut into small pieces or grated. This helps create a crumbly texture. You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.
- To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Allow crumble to cool completely then wrap tightly and freeze for up to 3 months. To reheat, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.
Hi Catherine,
Call me crazy, but I only want rhubarb in this recipe. How much would you suggest the sugar for the filling be increased? Love your work! Thank you. Rochelle
Hi Rochelle! I’d never call you crazy 😉 You can totally use just rhubarb in this recipe. You can keep the sugar the same, but if you want to make sure it’s sweet enough, I would add 2 tablespoons more brown sugar. Let me know how it turns out!
This was good- I loved how little sugar you called for :). I did have one question; is it really a full cup of flour in the crumble? It was still pretty “floury” after it baked- next time I make it, I think I’ll use 3/4c (and there will be a next time!) Thanks for the recipe!
Yum, this looks so good!
It had been deleted. 🙁 I added it back in, thanks!
Did the filling part of the recipe get deleted? I don’t see it.