Strawberry Rhubarb Crumble is the perfect balance between sweet and tart. The sweetness of the strawberries, the tart rhubarb and crunchy crumbled topping make for a match made in heaven. This is one of my all time favorite rhubarb recipes. It is easy, quick to come together and a family favorite.
Summer is here in all it’s glory. It is going in to the nineties all week and nothing speaks summer like a good fruit crumble. This Strawberry Rhubarb Crumble is so delicious your friends and family will rave about this dessert. Somehow this tart sour vegetable and this sweet scrumptious berry pair to make a winning combination. This crumble is scrumptious just by itself or a la mode. There is nothing wrong with a little french vanilla ice cream on top of your crumble. Are you a huge strawberry rhubarb fan? If so you have to put this on your to try list now.
How do you make Strawberry Rhubarb Crumble?
In a large bowl mix together strawberries, rhubarb, a few tablespoons of flour and the sugar. Spoon into a baking dish. In a medium bowl combine brown sugar, the remaining flour, softened butter, rolled oats and the cinnamon. Using a pastry knife or fork cut in the butter until the mixture is crumbly. Stir in the chopped pecans. Sprinkle over the strawberry rhubarb mixture.
Bake until the top is browned and the mixture is bubbly. Serve warm or at room temperature. The crumble is delicious just by itself or with a little french vanilla ice cream. Leftovers should be stored in refrigerator.
Recipe notes and helpful tips
- Shop around for rhubarb via the telephone unless of course you grow it. Sometimes it is difficult to find.
- Do not eat the leaves of the rhubarb. Remove them and discard them. They can be toxic. Learn more at Modern Farmer on 6 Secretly Poisonous Plants.
- Add some nuts to the crumble. It makes it even more delicious and really complements the fruit. I personally like pecans but you could add sliced almonds or chopped walnuts. As we say often in this house wear what you dig.
- I find that one half cup of sugar is perfect for this recipe bringing out the best in the strawberry rhubarb combination.
- This crumble is best baked the same day as it is served so the topping has a little crunch to it. However that has never stopped me from eating it ice cold straight out of refrigerator with a spoon.
Oh my goodness! Doesn’t this Strawberry Rhubarb Crumble look amazing? It is making my mouth water. I could have eaten that whole pan but I think my family would have given me the stink eye. Get on the phone and round up that rhubarb today. You and yours are going to love it! I mean really can’t put your spoon down love it!
Here are more scrumptious desserts!
- Banana Cream Pie
- Peach Dump Cake
- Raspberry Ice Cream
- Berry Fluff Jello Salad
- Strawberry Cheesecake Pie
- Lemon Chiffon Pie
This post was originally published June 8, 2018 and was republished April 16, 2019 with new content.
PrintStrawberry Rhubarb Crumble
Strawberry Rhubarb Crumble is the perfect balance between sweet and tart. This is one of my all time favorite rhubarb recipes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 4 cups strawberries hulled and quartered
- 4 cups rhubarb trimmed and chopped into one inch pieces
- 3 tablespoons all purpose flour
- 1/2 cup sugar
Crumble Topping
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 5 tablespoons butter softened
- 3/4 cup old fashioned rolled oats
- 1/8 teaspoon cinnamon
- 1/2 cup chopped pecan
Instructions
- Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.
- In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.
- In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.
- Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.
- Leftovers should be stored in refrigerator.
Notes
- Shop around for rhubarb via the telephone unless of course you grow it. Sometimes it is difficult to find.
- Do not eat the leaves of the rhubarb. Remove them and discard them. They can be toxic. Learn more at Modern Farmer on 6 Secretly Poisonous Plants.
- Add some nuts to the crumble. It makes it even more delicious and really complements the fruit. I personally like pecans but you could add sliced almonds or chopped walnuts. As we say often in this house wear what you dig.
- I find that one half cup of sugar is perfect for this recipe bringing out the best in the strawberry rhubarb combination.
- This crumble is best baked the same day as it is served so the topping has a little crunch to it. However that has never stopped me from eating it ice cold straight out of refrigerator with a spoon.
Nutrition
- Calories: 232
Keywords: crumble, crumble topping, strawberry crumble, rhubarb crumble, strawberry crumble, summer dessert recipes, strawberry rhubarb recipes
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Brenda
I just wondered if you could use frozen strawberries?
Beth Pierce
You can but I would defrost them in strainer so the pie does not have too much liquid in it.
Liz
Any suggestion for how to make the crumble nut free?
Beth Pierce
I would just simply omit the nuts.
Olivia B
Any advice for how to make it ahead of time and then warm up? 🙂
Beth Pierce
Sorry about the delay. I would not make it more than 48 hours in advance. Let it cool completely and then store it covered in the fridge. Take it out it and bring it to room temperature. Place in preheated 250 degree oven for about 30-35 minutes.
Jan
Can I use frozen rhubarb for this recipe?
Beth Pierce
Yes you can!
tara
this was the best i ever made!!!!!!!
★★★★★
Beth Pierce
Thanks so much Tara! So glad that you liked it!!
Unknown
Its looking yummy. Thank you for sharing this tasty recipe. It is useful to many. Loved to read this blog.
Anna
This is a regular request at extended family dinners, potlucks, picnics, etc. Quick & easy to whip up, I pretty much stick to the recipe and serve with vanilla ice cream while still warm. Thumbs up!
Beth Pierce
One of my all time favorite recipes! Thanks so much! We love it so much too! So delicious! Everyone should try this recipe!
Rahim
its looking so delicious will give it a try for sure
Ali
Awesome this looks fantastic.
Beth Pierce
Thanks Ali!
Naveen Sohail
I always love reading these posts and the way you write them and love the recipe.
SHANIKA
Oh my! This Crumble looks so amazing! I still haven’t tried Strawberries and Rhubarb yet, but I need to try this for sure!
★★★★★
Beth Pierce
You really should try it! It is delicious!
Shashi at SavorySpin
I saw bunches of rhubarb at my local grocery store – I’m heading back for a bunch because this recipe has gotta happen – with ice cream! 🙂
★★★★★
Beth Pierce
Awesome! I hope you love it as much as we do.
Jenni LeBaron
I keep seeing wonderful recipes with strawberries and rhubarb together like this, but I’ve never tried them together- I know, crazy! This crumble looks marvelous! I would love eating it piping hot out of the oven with a scoop of ice cream.
★★★★★
Beth Pierce
You have got to try it! It is absolutely delicious!!
Adrianne
YES PLEASE!! Yum, this looks fantastic. I look forward to giving it a go. The crumble with a scoop of ice-cream is right up my alley!
★★★★★
Beth Pierce
Thanks so much Adrianne. I hope you enjoy it!
Emily
Fruit crumbles might just my favorite dessert. Love this strawberry rhubarb combo!
★★★★★