0 from 15 votes
Strawberry Rhubarb Crumble (Crisp Recipe!)
An easy recipe for sweet, tangy rhubarb and strawberry crumble that's perfect to enjoy all summer long!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12 servings
Calories: 316 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Crumble Topping –
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned oats
- ¾ cup brown sugar packed
- 14 tablespoon cold unsalted butter cut into cubes
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Strawberry Rhubarb Filling –
- 3 cups ripe strawberries hulled and quartered
- 3 cups rhubarb sliced into ¼ inch segments
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Set out a 9X13 inch (3 quart) baking dish.
- For the Crumble Topping: In a medium mixing bowl, combine the flour, oats, brown sugar, cold butter cubes, cinnamon, and salt. Use your hands to pinch the butter cubes into pieces, mixing the ingredients into a fine chunky crumble. Refrigerate until ready to use.
- For the Strawberry Rhubarb Filling: Trim and chop the strawberries and rhubarb. Place both in the baking dish. Sprinkle the sugar, cornstarch, and salt over the top. Mix well to coat the strawberries and rhubarb pieces. Then spread them out in an even layer.
- Sprinkle the crumble topping evening over the fruit. Bake for 40-45 minutes, unti the top is brown and the sides of the pan are bubbling with thick fruity glaze.
- Cool for at least 15 minutes before serving.
Cup of Yum
Notes
- You can easily freeze this Strawberry Crisp with Rhubarb, either before or after baking. If freezing before baking, I recommend that you prepare the crumble in a freezer-safe pan that you can then bake. Then make the recipe as directed, but instead of baking simply cover with plastic cling wrap and seal in an airtight zipper bag.
- To freeze after baking, first, let the crumble cool to room temperature. Wrap with plastic and place in a sealed zipper bag.
- Freeze the crisp for up to 3 months. Thaw in the fridge overnight before baking per the recipe.
- Allow the crisp to cool, and cover the pan with plastic cling wrap or transfer to a sealed container. Keep in the refrigerator for up to 5 days. Serve at room temperature, cold, or reheated in the oven or microwave!
Nutrition Information
Serving
0.6cup
Calories
316kcal
(16%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
81mg
(3%)
Potassium
205mg
(6%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
444IU
(9%)
Vitamin C
24mg
(27%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 316
% Daily Value*
| Serving | 0.6cup | |
| Calories | 316kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 81mg | 3% |
| Potassium | 205mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.