Strawberry Rhubarb Crumble is simple to prepare and absolutely delicious. Fresh rhubarb and strawberries are layered with a generous crumble topping and baked until the fruit is sweet and juicy. Serve with a scoop of vanilla ice cream for a classic summer dessert.
Why you’ll love this Strawberry Rhubarb Crumble:
- Tart rhubarb & sweet strawberries – The bright tartness of rhubarb balances perfectly with ripe strawberries.
- Crisp crumble topping – A lightly sweetened, crumbly topping adds pleasant crunch against the juicy filling.
- Quick and easy dessert – Come together in one dish, ideal for summer gatherings and weeknight treats.
Ingredient Overview:
The full recipe with exact measurements and step-by-step directions is in the recipe card below.
- Rhubarb – Use fresh or frozen (if frozen, do not thaw before baking). Only use the stalks; the leaves are poisonous.
- Strawberries – Fresh or frozen work fine; if using frozen, bake from frozen.
- All-purpose flour – Spoon and level or weigh your flour for best results.
- Butter – Salted butter gives great flavor, but unsalted is fine if preferred.
- Vanilla extract – Use real vanilla for the best taste.
Ingredient Substitutions:
- Fresh vs. frozen fruit – Either works; do not thaw frozen fruit before using.
- Dairy-free – Substitute dairy-free butter to make this vegan-friendly.
- Gluten-free – A 1:1 gluten-free all-purpose flour may work, though it hasn’t been tested here.
How to make this Strawberry Rhubarb Crumble:
Step 1: Mix the fruit filling. Combine rhubarb, strawberries, cornstarch, lemon juice, sugar, and vanilla directly in a 9- or 10-inch pie dish or baking dish. Stir so the fruit is evenly coated and set aside while you prepare the topping.
Step 2: Make the crumble topping. In a bowl, stir melted butter with the flours, baking powder, sugars, lemon zest and a pinch of salt until you have a crumbly mixture. Sprinkle evenly over the fruit.
Step 3: Bake. Bake at 350°F until the filling is bubbling throughout and the topping is lightly golden, about 50–60 minutes. Let rest briefly, then serve warm with vanilla ice cream.
Serving and storing
Serve the crumble warm from the oven with vanilla ice cream for the best texture and flavor. Leftovers keep covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5–7 minutes to help the topping stay crisper than microwaving.
Expert tips for success
- Stir the filling well so juices are evenly distributed before adding the topping.
- Catch drips by placing a foil-lined baking sheet under the dish during baking to prevent spills and oven messes.
- Bake until the center bubbles — if only the edges are bubbling, the cornstarch won’t thicken the filling and it may be runny.
Recipe variations
- Different berries – Substitute blueberries or blackberries for the strawberries, or use all strawberries for a sweeter, less tart crumble.
FAQs
Wash and chop rhubarb stalks into 1-inch pieces, discarding the leaves. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container. Use from frozen in recipes; do not thaw first. Label the container with the amount and date.
No, peeling is not necessary; just trim off the leaves and any dry ends.
Raw rhubarb is very tart and unpleasant to eat alone. Baked with sugar, it develops a pleasant tartness that pairs beautifully with sweeter fruits like strawberries.
Botanically rhubarb is classified as a vegetable, though it’s commonly used like a fruit in desserts.
Special tools
- Baking dish – A 9- or 10-inch pie dish or similar baking dish works well for this crumble.
More fruit desserts to love
- Best One-Bowl Blueberry Crisp (another easy fruit crumble option)
- Cranberry Apple Crisp with Brown Sugar Topping
- Peach Nectarine Blackberry Crisp
- Skillet Blueberry Peach Cobbler
- Salted Caramel Pear Cobbler
- Cake Mix Peach Cobbler
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Best-Ever One Bowl Strawberry Rhubarb Crumble
Ingredients
For the Strawberry Rhubarb Filling
- 3 cups strawberries, quartered (about 392 g / 14 oz)
- 2 1/3 cups rhubarb, chopped into 1–2 inch pieces (about 10 oz)
- 3/4 cup + 1 tbsp granulated sugar (about 171 g)
- 1/4 cup + 1 tsp cornstarch (about 35 g)
- 2 tbsp lemon juice
- 1 tsp lemon zest
For the Crumble Topping
- 9 tbsp salted butter, melted (about 127 g)
- 1 cup all-purpose flour (130 g)
- 1/2 cup white whole wheat flour (65 g) or substitute all-purpose
- 1 tsp baking powder
- 2 tbsp turbinado or brown sugar
- 1/4 cup granulated sugar (53 g)
- 1 tsp lemon zest
- Pinch of salt
For Serving
- Vanilla ice cream
Instructions
- Prep: Wash and quarter strawberries, trim and chop rhubarb into 1-inch pieces, discarding the leaves. Preheat oven to 350°F.
- Make the filling: Add the fruit to a 9- or 10-inch baking dish. Stir in sugar, cornstarch, lemon juice, and lemon zest until combined. Set aside.
- Make the topping: Melt the butter in a bowl. Stir in flours, baking powder, both sugars, lemon zest, and a pinch of salt until crumbly. Evenly sprinkle over the fruit.
- Bake: Bake 50–60 minutes, until the filling is bubbling in the center and the topping is golden. Check at about 30 minutes and place a foil-lined sheet beneath the dish if the filling threatens to drip.
- Serve and store: Serve warm with vanilla ice cream. Leftovers keep in the fridge up to 4 days. Reheat in a 350°F oven for 5–7 minutes to help preserve the topping’s texture.
- Using frozen fruit: You may use frozen strawberries or rhubarb; do not thaw—use directly from frozen.
Notes
Note about bake time: Ensure the filling bubbles in the center so the cornstarch fully thickens the juices. If only the edges bubble, bake a bit longer until the center bubbles.
Nutrition
Serving: 1 | Calories: 459 kcal | Carbohydrates: 73 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 11 g | Sugar: 42 g
Nutrition information is an approximation.
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