Ready to whip up some spring and summertime dessert recipes? Then make room for Strawberry Rhubarb Crumble! It’s a tangy, delicious mixture of strawberries and rhubarb, topped with a buttery, sweet crumble.

After enjoying a bowl of this dessert, you will have to try my famous Peach Cobbler, this easy Apple Crumble, and this moist and delicious Pineapple Upside Down Cake.

 

Easy Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble, also known as a crisp, is a quick and easy-to-make springtime dessert! There truly is no better fruit combination than tart rhubarb and sugary strawberries. This homemade, buttery crumble will melt in your mouth and solve your sugar cravings! I have a funny story about that actually…

What do you think happens when there’s a Strawberry Rhubarb Crumble on your countertop, and you’re left alone? If you’re like me, you end up eating half of this crumble pie. I’m not exaggerating. I ate half of it. I left a spoon inside the pie plate and every time I had to pass by, I would stop and grab a bite. Lesson learned – don’t leave me alone with a pie. Especially this pie. It’s way too good!

Recipe Ingredients

Let’s talk strawberry rhubarb crumble ingredients! While there are quite a few items to gather, most are pantry staples like flour, sugar, lemons, butter, and the like.

For the Topping

• Flour: I like to use all-purpose flour for this recipe.
• Baking Powder: Used to balance out the acidity of the lemon.
• Sugar: You’ll need both regular granulated sugar and sugar in the raw.
• Lemon: This crumble requires the zest of one lemon.
• Butter: I like to use unsalted butter, melted.

For the Filling

• Rhubarb: You’ll need 1-1/2 cups of sliced rhubarb (about 1-inch slices).
• Strawberries: Hulled and quartered.
• Lemon: Use the juice of the lemon you zested.
• Sugar
• Cornstarch: Will keep the filling from becoming soupy.
• A Pinch of Salt: To balance out the sweetness!

How to Make Strawberry Rhubarb Crumble

This crumble comes together in a snap – it will only take you 1 hour, tops. Most of that time is baking time, too, so really, the hardest part is waiting to take the dessert out of the oven!

1. Preheat Oven to 375˚F: In a mixing bowl add in the flour, baking powder, sugars, lemon zest, and the melted butter. Mix until clumps form; set aside.
2. Combine the Filling Ingredients: In a deep 9-inch pie-plate combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt.
3. Layer the Filling & Topping: Add the previously prepared topping over the fruit mixture.
4. Bake: Place the pie plate on a foil-lined baking sheet and bake the pie for 45 minutes, or until the topping is golden brown and the fruit is bubbling. Serve.

Serving Suggestions

Wondering what to serve with your crumble? Try a scoop of vanilla ice cream, cottage cheese ice cream, or this heavenly strawberry cheesecake ice cream. Frozen yogurt will work, too! I love to add more fresh raspberries or even blueberries to this dessert.

Also, a cold glass of Iced Americano goes so well with a sweet crumble.

How to Store and Reheat a Crumble

Store this crumble in an airtight container in the fridge for 3 to 4 days or in the freezer for 2 to 3 months.

For the best results when reheating, warm up your oven and pop in the leftovers until they are heated through. Don’t forget another scoop of ice cream, too!

More Dessert Ideas

• Strawberries and Cream Mug Cake
• Banana Cake with Cream Cheese Frosting
• Crock Pot Blueberry Crisp