Strawberry Rhubarb Crumble
User Reviews
4.6
Strawberry Rhubarb Crumble
Description
This recipe features a fruit filling blending tart rhubarb and sweet strawberries, lightly thickened with cornstarch and brightened with fresh lemon juice. The filling rests before baking to allow the cornstarch to absorb fruit juices and activate effectively for even thickening. The crumble topping is prepared by whisking dry ingredients including flour, baking powder, sugar, salt, and lemon zest, then incorporating melted butter until coarse clumps form, creating a texture that bakes into crisp, golden clusters.
Layering the filling in a 9x13-inch dish and covering it evenly with the crumbled topping, the dessert is baked on a foil-lined pan to catch any overflow. The finished crumble provides a contrast between juicy fruit beneath and crunchy topping above. Serving with vanilla ice cream complements the tartness and adds creaminess.
This classic dessert balances juicy, tangy fruit with buttery sweetness and is ideal for warm-weather fruit harvests or a comforting baked treat.
Ingredients
Crumble Topping:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- lemon about a teaspoon, zest of 1
- 14 tablespoons butter melted
Strawberry Rhubarb Filling:
- 3 cups rhubarb 1/2-inch pieces (about 8-9 or so medium stalks, chopped
- 2 quarts strawberries hulled and quartered or chopped, about 1/2-inch pieces
- 1 tablespoon lemon juice fresh
- 1 cup granulated sugar
- ⅓ cup cornstarch
- Pinch salt
- vanilla ice cream for serving
Instructions
- Preheat the oven to 375 degrees F.
- For the topping, in a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, brown sugar, and lemon zest. Add the melted butter and stir until the mixture forms pea-size and slightly larger clumps. Refrigerate while making the filling.
- For the filling, in a 9X13-inch dish combine the rhubarb, strawberries, lemon juice, sugar, cornstarch, and salt until well mixed. Let the mixture sit for 10-15 minutes (this will help the cornstarch dissolve in the liquid from the fruit which will help it thicken better while baking).
- Spread the fruit filling evenly in the pan. Remove the topping from the fridge and crumble it in your fingers if it has hardened while chilling. Cover the fruit filling evenly with the topping.
- Place the 9X13-inch dish on a foil-lined pan (in case the crumble bubbles a bit while baking) and bake for 45-50 minutes until the fruit mixture is bubbling and the topping is golden brown in spots.
- Let the crumble rest out of the oven for 15 minutes (the filling will thicken as it rests). Serve warm with vanilla ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 392kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 158mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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