Strawberry Rhubarb Crumble

overhead image of baked strwberry rhubarb crumble in a cast iron skillet topped with rhubarb ribbons and whole strawberries

This easy summer dessert is calling your name! Strawberry rhubarb crumble is the perfect combination of sweet and tart with a just right crunch from the crumble topping.

Course Dessert

Cuisine American

Keyword easy strawberry rhubarb crumble, fruit crumble, strawberry rhubarb crumble, strawberry rhubarb recipes

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 431kcal

Ingredients

3 cups strawberries sliced
3 cups rhubarb chopped in ½ in pieces
¾ cup granulated sugar
¼ cup brown sugar
2 tablespoons flour
2 teaspoons lemon juice
1 tablespoon unsalted butter cut in small pieces
serve with vanilla ice cream or whipped cream on top optional

Crumble Topping

½ cup unsalted butter
½ cup granulated sugar
½ cup flour

Instructions

Preheat the oven to 375F and prep the fruit. Remove the green leafy top of the strawberries and cut in slices or in quarters, depending on how rustic you want your fruit. Remove the ends of the rhubarb and chop into ½-inch pieces.
In a small bowl, whisk together the granulated sugar, brown sugar, and flour. In a mixing bowl, add the prepared fruit, lemon juice, small pieces of butter, and flour-sugar mixture. Gently toss together until all the fruit is coated.
Prepare the crumble topping. In a food processor, pulse the flour, sugar, and butter together. Alternatively, you can use a pastry cutter or your fingers to break the butter into pea size pieces and mix with the flour and sugar.
Transfer the fruit from the mixing bowl to a 10” cast iron skillet or 8x8 square baking dish. Sprinkle with crumble over the top.
Bake at 375°F for 45 to 55 minutes until the sides are bubbly and the center is just a little jiggly.

Notes

You'll need about 1 pound of rhubarb to get 3 cups after chopping.
If the strawberries are super juicy and have a puddle of liquid in the bowl after chopping, you may need an extra tablespoon of flour when mixing the filling together before baking. If the filling is really running after mixing, add it then.
This recipe has easy swaps to accommodate a vegan or gluten-free diet, please see the post above for dietary modifications.

Nutrition