There’s something magical about the combination of sweet strawberries and tangy rhubarb, especially when it’s baked under a buttery, golden crumble topping. This easy strawberry rhubarb crumble recipe is one of my all-time favorite desserts because it’s simple to make, incredibly comforting, and perfect for just about any occasion.
Whether you’re hosting a summer barbecue or cozying up on a quiet evening, this dessert always hits the spot. Plus, it’s a fantastic way to showcase seasonal fruits in the most delicious way possible!
Let me tell you, the smell of this crumble baking in the oven is enough to make your entire kitchen feel like a warm hug. So, grab your apron—let’s dive into this irresistibly easy recipe!
What’s Inside This Recipe?
What You Need for an Easy Strawberry Rhubarb Crumble
The beauty of this recipe is how simple the ingredient list is. You likely already have most of these items in your pantry or fridge! Here’s what you’ll need to whip up this classic dessert.
- 2 cups strawberries (hulled and sliced, fresh or frozen)
- 2 cups rhubarb (chopped into small pieces, fresh or frozen)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/2 cup rolled oats
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1/2 teaspoon cinnamon
- Pinch of salt
You’ll also need an 8×8-inch baking dish and a mixing bowl. Now that you’ve got everything ready, let’s bring this crumble to life!
How to Make Strawberry Rhubarb Crumble Step-by-Step
This dessert comes together in just a few easy steps. Here’s how to make the most delicious, easy strawberry rhubarb crumble recipe from scratch.
Step 1: Prep the oven and dish
Preheat your oven to 375°F. Lightly grease your 8×8-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Mix the fruit filling
In a large mixing bowl, toss the sliced strawberries and chopped rhubarb with granulated sugar and cornstarch. Stir until the fruit is evenly coated. Pour the mixture into your prepared baking dish, spreading it out in an even layer.
Step 3: Make the crumble topping
In another bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Add the cold, cubed butter and use your hands or a pastry cutter to mix everything together until it resembles coarse crumbs. The butter should be evenly distributed but still slightly chunky.
Step 4: Assemble the crumble
Sprinkle the crumble topping evenly over the fruit mixture, making sure to cover the entire surface. Don’t worry if it looks a little rustic—that’s part of the charm!
Step 5: Bake to golden perfection
Bake the crumble in the preheated oven for 35–40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. Let it cool for 10–15 minutes before serving—it’ll still be warm and gooey but easier to scoop.
Serve your strawberry rhubarb crumble with a generous scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat. Trust me, one bite and you’ll be hooked!
Frequently Asked Questions
How do I store leftover crumble?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F for about 10 minutes, or microwave individual portions for 30–60 seconds.
Can I use all strawberries or all rhubarb?
Absolutely! If you love the sweetness of strawberries or the tartness of rhubarb, you can use just one fruit instead of a mix. Adjust the sugar in the recipe accordingly, especially if you’re using all rhubarb.
Is this recipe gluten-free?
Not as written, but you can easily make it gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour blend. Be sure to use certified gluten-free oats as well!
Can I make this crumble ahead of time?
Yes! You can prepare the crumble topping and fruit filling separately, then assemble and bake it when you’re ready. Store both components in the fridge for up to 24 hours before baking.
Recipe Variations & Customization Ideas
This strawberry rhubarb crumble is endlessly customizable. Here are some ideas to make it your own:
- Add more fruit: Toss in some diced apples, blueberries, or raspberries for extra flavor and texture.
- Make it nutty: Add chopped pecans or almonds to the crumble topping for a crunchy twist.
- Go dairy-free: Use a dairy-free butter substitute to make this recipe vegan-friendly.
- Try a keto version: Swap the sugar for a low-carb sweetener and use almond flour and shredded coconut in place of the flour and oats.
- Transform leftovers: Spoon cold crumble over yogurt for a delicious breakfast parfait or use it as a topping for pancakes or waffles.
However you tweak it, this crumble is bound to be a hit with your family and friends!
I hope you’re as excited to make this Strawberry Rhubarb Crumble as I am to share it with you. It’s quick, comforting, and packed with juicy fruit and crunchy goodness—what’s not to love? If you try it, I’d love to hear how it turned out! Leave a comment below, pin it for later, or tag me on social media.
Looking for more dessert inspiration? Check out my other crumble and crisp recipes for more sweet ideas.
Happy baking, and see you back in the kitchen soon!
Easy Strawberry Rhubarb Crumble Recipe
Equipment
- 8×8-inch baking dish
- mixing bowl
Ingredients
- 2 cups strawberries hulled and sliced, fresh or frozen
- 2 cups rhubarb chopped into small pieces, fresh or frozen
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 cup rolled oats
- 1/2 cup unsalted butter cold, cut into cubes
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
Step 1: Prep the oven and dish
- Preheat your oven to 375°F. Lightly grease your 8×8-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Mix the fruit filling
- In a large mixing bowl, toss the sliced strawberries and chopped rhubarb with granulated sugar and cornstarch. Stir until the fruit is evenly coated. Pour the mixture into your prepared baking dish, spreading it out in an even layer.
Step 3: Make the crumble topping
- In another bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Add the cold, cubed butter and use your hands or a pastry cutter to mix everything together until it resembles coarse crumbs. The butter should be evenly distributed but still slightly chunky.
Step 4: Assemble the crumble
- Sprinkle the crumble topping evenly over the fruit mixture, making sure to cover the entire surface. Don’t worry if it looks a little rustic—that’s part of the charm!
Step 5: Bake to golden perfection
- Bake the crumble in the preheated oven for 35–40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. Let it cool for 10–15 minutes before serving—it’ll still be warm and gooey but easier to scoop.
