Strawberry Rhubarb Crumble
Tart rhubarb paired with sweet strawberry is a perfect summer flavor combination. Top both fruits with a thick layer of crumble and you've got an amazing afternoon treat! I wasn't planning on posting this recipe. Really, I just wanted to try out baking rhubarb and strawberry together to see how I liked the flavor. I...
Tart rhubarb paired with sweet strawberry is a perfect summer flavor combination. Top both fruits with a thick layer of crumble and you've got an amazing afternoon treat!
I wasn't planning on posting this recipe. Really, I just wanted to try out baking rhubarb and strawberry together to see how I liked the flavor. I invited a few friends over with their kids to play and pulled this crumble out of the oven just in time for an afternoon treat.
As soon as I saw it completely baked, I knew it was going to taste amazing and decided to snap a few pictures in the backyard before we dug into it!
Not only did the kids devour it, but my friends and I literally licked the dish I baked it in clean!
The freshness of the fruit with the crumbly sweet topped is literally so good, I went to the store and bought more rhubarb just so I could make it (or something like it) again!
You must TRY THIS! It's so simple to put together and you will WOW anyone you serve it to!
Happy Baking!
Strawberry Rhubarb Crumble
Ingredients
Filling
- 550g strawberries, cleaned & quartered
- 200g rhubarb, strings removed and sliced into ½in pieces
- ¾ cup sugar
- zest and juice of 1 lemon
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
Topping
- 1 ½ cups all purpose flour
- ¾ cup sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cubed and cold
- 1 ½ cups rolled oats
Instructions
- Preheat oven to 375 F degrees. Spray a 28cm fluted, round baking dish with non-stick baking spray with flour. Alternatively you can use a 9x13in baking dish.
- In a medium bowl, combine the strawberries, rhubarb, sugar, lemon zest, lemon juice and toss until incorporated. Add the flour and cinnamon and fold to coat completely. Pour into prepared baking dish and spread evenly.
- In a food processor, pulse together the flour, sugar and salt until combined. Add the cold butter and process until it comes to a loose dough. Add the oats and pulse until combined. Remove to a bowl and mix together the oats if the food processor doesn't thoroughly incorporate them enough with out breaking them.
- Press the topping into clumps and spread them evenly over the top of the fruit. Place the baking dish on a baking sheet and place on the center rack of the heated oven.
- Bake for about an hour or until the topping is golden brown and the filling is bubbling.
- Allow to cool for 20 minutes before serving. Eat while warm.
It was definitely incredibly delicious! I know I asked for the recipe so that I can recreate the goodness in my own home. Thank you so much for sharing it with us that day! It was so so so good.
I've loved strawberry and rhubarb together since I was a kid. This is my kind of dessert. Glad you decided to post it.
Strawberries and rhubarb are one of my favorite combinations! I love the thick crumble topping on this!
My mom always grew rhubarb, and pies were a requirement in the summer. This is such a pretty dessert!
I wish my Mom grew it too... I didn't discover rhubarb until I was in my 30s!!! It's amazing!
Oooh. I love a good crumble. Sometimes, the messy recipes end up tasting the best. 🙂 Strawberry and rhubarb is the best combination for spring. I need to make this soon!
Betsy,
I'm so glad you posted this! It looks absolutely delicious. Rhubarb and strawberries are perfect together, and I love the thick layer of crumble on top. YUM!
Thanks Aida!! I'm obsessed with rhubarb everything this season!!!
can you give me non metric amounts for the strawberries and rhubarb
Sorry Suella, I didn't take those measurements before I made this crumble. I can tell you though that 500g of strawberries is usually about 1 of those rectangular shape containers at the store and 200g of Rhubarb is about 2 large stalks. Weigh them at the grocery store and add a little extra to account for cleaning them up when you cut them. The great thing about this recipe is that those ingredients don't need to be exact. Hope this helps!