Strawberry Rhubarb Crumble is the perfect treat. Not too sweet, with a crumbly oat topping, and the season’s freshest produce.
Lately, I’ve been surprised. For whatever reason, a lot of weelicious moms have been demanding a recipe for rhubarb. With all this sudden reader interest in rhubarb, how is it possible that I never created a recipe using it? Maybe I kept away from it because many rhubarb recipes call for a a good deal of sugar to off set it’s mildly tart taste.
Once I came across some beautiful rhubarb at our Farmers’ Market last weekend, I decided to take it home and eat some raw to see how it tasted on it’s own. In it’s natural state, rhubarb actually has an apple-y taste, not too sweet, but oh so good. When paired with fresh sweet strawberries, the need to use so much sugar disappears. Add a crumbly topping of oats, some lemon zest and a touch of brown sugar and rhubarb finds its perfect home.
This Strawberry Rhubarb Crumble came out of my oven around 3pm, just in time for the kids to get their midday munch on. I brought it outside for them in little bowls and they sat quietly eating it under the trees on what was a perfect spring day.
When my kids are silent it’s a good sign they are utterly satisfied, so I knew I hit the jackpot. Of course it wasn’t long before they were both screaming for more. If my husband comes through with Mother’s Day breakfast this Sunday, I will definitely be making this again for dessert that night so we can enjoy this special treat together (along with, hopefully, a moment of peace and quiet).
Strawberry Rhubarb Crumble
Ingredients
- topping:
- 1 Cup all purpose flour
- 1/2 Cup old fashioned oats
- 1/2 Tsp baking powder
- 1/4 Cup brown sugar
- 1 Tsp lemon zest
- 1/2 Cup chilled unsalted butter, cut into cubes
- Filling:
- 1 cup chopped rhubarb
- 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 ingredients into a bowl and combine.
- Add the butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
- To prepare the filling, toss all the ingredients in a bowl and 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.
[…] recipe for strawberry rhubarb crumble is fabulous because of the 5 minute prep time and, the sweetness of the strawberries off-setting […]
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.
I just made this last night and enjoyed it for breakfast with some plain yogurt. Delicious! One tip I picked up from another cookbook is to soak the rhubarb in cold water for 20 minutes before cutting into bite size pieces. I didn’t do a control for comparison, but definitely no hint of bitterness in mine!
I absolutely love Rhubarb!! I can’t wait to try this!!