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A close-up shot of a warm, golden-brown strawberry rhubarb crumble, topped with melting vanilla ice cream, ready to be served.

Best Strawberry Rhubarb Crumble Recipe

Indulge in the perfect harmony of sweet strawberries and tart rhubarb with this effortlessly simple crumble. Featuring a bubbly fruit filling crowned with a golden, buttery topping, it's the ultimate comforting dessert for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Filling
  • 2 cups fresh strawberries quartered. Choose ripe, firm berries.
  • 2 cups fresh rhubarb (about 3/4 pound) cleaned, ends trimmed, cut into 1/2-inch pieces.
  • ½ cup granulated sugar Adjust based on the sweetness of your fruit.
  • 1 ½ tablespoons cornstarch This essential thickener prevents a watery filling.
  • ⅛ teaspoon coarse salt A pinch enhances all the flavors.
For the Crumble Topping
  • ¾ cup all-purpose flour The base for our perfectly crumbly topping.
  • ⅓ cup packed light brown sugar Adds a lovely caramel note and moisture.
  • 3 tablespoons granulated sugar For extra sweetness and crispness.
  • 1 teaspoon ground cinnamon A warm spice that complements the fruit beautifully.
  • ⅛ teaspoon coarse salt Balances the sweetness in the topping.
  • 6 tablespoons cold unsalted butter diced into small pieces. Keep it cold for the flakiest results.
For Serving
  • Vanilla ice cream or whipped cream The ideal creamy accompaniments.

Equipment

  • 9x9-inch baking dish
  • Large mixing bowls (2)
  • Measuring cups and spoons
  • Sharp knife
  • cutting board
  • Foil-lined baking sheet

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C) with an oven rack positioned in the middle. Lightly coat a 9x9-inch baking dish with nonstick cooking spray. This prevents sticking and makes cleanup easier.
  2. In a large bowl, combine the quartered strawberries and chopped rhubarb. Add the granulated sugar, cornstarch, and coarse salt. Toss everything gently with a spoon until the fruit is evenly coated. The cornstarch is crucial for thickening the fruit juices.
  3. Carefully pour the prepared strawberry and rhubarb mixture into your greased 9x9-inch baking dish. Spread it into an even layer.
  4. In a separate medium bowl, combine the all-purpose flour, packed brown sugar, granulated sugar, ground cinnamon, and coarse salt. Whisk these dry ingredients together to ensure they are well mixed.
  5. Add the diced, cold unsalted butter to the dry topping ingredients. Using your fingertips or a pastry blender, quickly work the butter into the flour mixture.
  6. Continue mixing until large, moist clumps of the crumble topping begin to form. Avoid overmixing; you want a rustic, crumbly texture.
  7. Sprinkle the buttery crumble topping evenly over the strawberry and rhubarb mixture in the baking dish. Cover the fruit completely.
  8. Place the baking dish onto a foil-lined baking sheet. This catches any potential drips from the bubbling fruit filling, making cleanup a breeze.
  9. Transfer the baking sheet to the preheated oven. Bake for approximately 45 minutes, or until the crumble topping is deeply golden brown and the fruit filling underneath is visibly bubbly and tender.
  10. Once baked, carefully remove the crumble from the oven. Let it cool on a wire rack for 10-15 minutes before serving. This allows the fruit filling to set slightly.
  11. Serve your warm and inviting strawberry rhubarb crumble with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Enjoy every comforting bite!

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 4gFat: 22gSaturated Fat: 13gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 38gVitamin A: 50IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

This classic strawberry rhubarb crumble is versatile, allowing for fresh or frozen fruit. For the best crumble texture, always use cold butter and avoid overmixing the topping. For optimal results, ensure rhubarb is properly trimmed and don't skip the cornstarch for thickening the fruit. If the topping browns too quickly, tent loosely with foil. Refrigerate leftovers for up to 3-4 days or freeze for up to 2 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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