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Strawberry Rhubarb Crumble
This Strawberry Rhubarb Crumble recipe is a perfect balance of sweet and tart flavors, topped with a crispy, buttery crumble. Easy to make and ideal for any occasion!
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 6
Calories: 327 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Crumble Topping
- 1 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.
Cup of Yum
Notes
- 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.
- Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert.
- 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.
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
45mg
(2%)
Potassium
211mg
(6%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
500IU
(10%)
Vitamin C
31mg
(34%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 45mg | 2% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 31mg | 34% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.