Strawberry Rhubarb Crumble

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Strawberry Rhubarb Crumble

This easy Strawberry Rhubarb Crumble hits the perfect sweet-tart balance with a crispy oat topping. Kid-friendly, not too sweet, and ready to bake in no time!

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Servings: people

Calories: 327kcal

Author: Catherine McCord

Equipment

9 Inch Pie Dish (or 8x8 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.

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