Strawberry Rhubarb Crumble Recipe
This easy summer dessert is calling your name! Strawberry rhubarb crumble is the perfect combination of sweet and tart with a just right crunch from the crumble topping.
How to Make the Best Strawberry Rhubarb Crumble
There’s nothing quite like a warm strawberry rhubarb crumble fresh from the oven on a summer day. The combination of sweet strawberries and tart rhubarb creates a perfectly balanced filling, while the buttery crumble topping adds the ideal amount of crunch. This easy dessert is rustic, comforting, and absolutely delicious.
What makes this recipe special is how simple it is to prepare—you don’t need any fancy equipment or culinary skills. Just mix your fruit filling, prepare the crumble topping in a food processor (or with your fingers), and let the oven do the work. In less than an hour, you’ll have a stunning dessert that looks and tastes like you spent all day in the kitchen.
Serve this strawberry rhubarb crumble warm with a generous scoop of vanilla ice cream or a dollop of whipped cream on top. It’s the perfect finale to any summer meal, and leftovers (if there are any!) are just as delicious the next day.
Strawberry Rhubarb Crumble
This easy summer dessert is calling your name! Strawberry rhubarb crumble is the perfect combination of sweet and tart with a just right crunch from the crumble topping.
Ingredients
Filling
Crumble Topping
Serving
Instructions
Preparation
- Preheat the oven to 375°F and prep the fruit. Remove the green leafy top of the strawberries and cut in slices or in quarters, depending on how rustic you want your fruit. Remove the ends of the rhubarb and chop into ½-inch pieces.
Filling
- In a small bowl, whisk together the granulated sugar, brown sugar, and flour. In a mixing bowl, add the prepared fruit, lemon juice, small pieces of butter, and flour-sugar mixture. Gently toss together until all the fruit is coated.
Crumble Topping
- Prepare the crumble topping. In a food processor, pulse the flour, sugar, and butter together. Alternatively, you can use a pastry cutter or your fingers to break the butter into pea size pieces and mix with the flour and sugar.
Baking
- Transfer the fruit from the mixing bowl to a 10-inch cast iron skillet or 8x8 square baking dish. Sprinkle crumble over the top.
- Bake at 375°F for 45 to 55 minutes until the sides are bubbly and the center is just a little jiggly.
Notes
- Serve warm with vanilla ice cream or whipped cream for the perfect summer dessert.
- This recipe can be made in a cast iron skillet or a traditional baking dish.