RecipeCastle

The Strawberry Rhubarb Crumble I Make Every Spring (Easy & Quick)

The Strawberry Rhubarb Crumble I Make Every Spring (Easy & Quick)
Prep
15 min
Cook
45 min
Total
60 min
Serves
6
Calories
323 kcal
Protein
2.00 g
Carbs
54.00 g
Fat
11.00 g

Ingredients

  • 2 cupsstrawberries ((quartered))
  • 2 cupsrhubarb ((cleaned, ends trimmed, cut into 1/2-inch pieces))
  • 1/2 cupgranulated sugar
  • 1.5 tablespoonscornstarch
  • 1/8 teaspooncoarse salt
  • 3/4 cupall-purpose flour
  • 1/3 cuppacked brown sugar
  • 3 tablespoonsgranulated sugar
  • 1 teaspooncinnamon
  • 1/8 teaspooncoarse salt
  • 6 tablespoonscold unsalted butter ((cut into small pieces))
  • to serveIce cream or whipped cream

Instructions

  1. 1

    Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.

  5. 5

    Let cool for 10-15 minutes. Serve with ice cream or whipped cream!