Go Back
Delicious strawberry rhubarb crumble topped with a golden crumble and served with vanilla ice cream.
Alyssa

Strawberry Rhubarb Crumble

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Desserts
Cuisine: American
Calories: 323
Ingredients Method Notes

Ingredients
  

  • 2 cups strawberries (quartered)
  • 2 cups rhubarb (cleaned, ends trimmed, cut into 1/2-inch pieces)
  • 1/2 cup granulated sugar
  • 1.5 tablespoons cornstarch
  • 1/8 teaspoon coarse salt
  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon coarse salt
  • 6 tablespoons cold unsalted butter (cut into small pieces)
  • to serve Ice cream or whipped cream

Method
 

  1. Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.
  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. 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. Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
  5. Let cool for 10-15 minutes. Serve with ice cream or whipped cream!

Notes

Serve warm with a scoop of ice cream or a dollop of whipped cream for added indulgence.