Hey friends! Today, I’m excited to share a baking recipe that’s pure sunshine in a dish — my Rhubarb Strawberry Crumble! Picture this: juicy strawberries and tart rhubarb bubbling together under a golden, buttery oat topping that’s crisp on the outside and tender underneath. Served warm with a scoop of vanilla ice cream? It’s dessert bliss.
This crumble reminds me of early summer mornings at the farmers market, where rhubarb stalks peek out of baskets like pink celery. I first made this on a whim with leftover fruit, and it quickly became a go-to for potlucks and cozy dinners. It’s easy, baked, and bursting with flavor — no fancy equipment, just good ingredients and a little love.
Recipe at a Glance
- Prep Time: 20 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Skill Level: Easy
- Servings: 8–10
- Tools Needed:
- 9×13-inch baking dish
- Mixing bowls
- Measuring cups & spoons
- Rubber spatula
- Oven
Make-Ahead Tip: You can prep the fruit and topping ahead, refrigerate separately, and assemble just before baking.
Ingredients List
Filling
| Ingredient | Substitution/Notes |
|---|---|
| 3 cups chopped rhubarb | Fresh or frozen (thawed & drained) |
| 3 cups chopped strawberries | Use fresh for best texture |
| ¾ cup granulated sugar | Adjust to taste depending on fruit sweetness |
| 2 tbsp cornstarch | Helps thicken the filling |
| 1 tsp vanilla extract | Optional, adds depth |
| Zest of 1 lemon | Brightens the fruit flavor |
Crumble Topping
| Ingredient | Substitution/Notes |
|---|---|
| 1½ cups rolled oats | Quick oats work too |
| 1 cup all-purpose flour | Can sub with almond flour for gluten-free |
| ½ cup brown sugar | Adds caramel flavor |
| ¼ cup granulated sugar | For balance |
| ½ tsp salt | Enhances flavor |
| ½ cup unsalted butter, softened | Use cold butter for a chunkier texture |
| Zest of 1 lemon | Optional, adds brightness |
Step-by-Step Instructions
Step 1: Prep the Fruit
- Preheat oven to 375°F (190°C).
- In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon zest.
- Let sit for 10 minutes to release juices.
Sensory Checkpoint: The fruit should look glossy and slightly syrupy.
Step 2: Make the Crumble
- In another bowl, combine oats, flour, brown sugar, granulated sugar, salt, and lemon zest.
- Add softened butter and mix with fingers or a fork until crumbly.
Pro Tip: Don’t overmix — you want clumps for texture!
Step 3: Assemble & Bake
- Pour fruit mixture into a 9×13-inch baking dish.
- Sprinkle crumble topping evenly over fruit.
- Bake for 40–45 minutes, until topping is golden and fruit is bubbling.
Serving & Storage Tips
| Method | Duration | Notes |
|---|---|---|
| Serve | Warm or room temp | Best with vanilla ice cream or whipped cream |
| Refrigerate | Up to 4 days | Cover tightly |
| Freeze | Up to 2 months | Wrap well; reheat in oven for crisp topping |
Troubleshooting & FAQ
| Issue | Solution |
|---|---|
| Filling too runny | Add more cornstarch or bake longer |
| Topping too dry | Add a bit more butter or mix less |
| Fruit too tart | Increase sugar or add sweeter berries |
| Soggy topping | Bake uncovered and let cool slightly before serving |
Variations
- Berry Swap: Use raspberries or blueberries instead of strawberries.
- Nutty Crunch: Add chopped almonds or pecans to the topping.
- Spiced Crumble: Mix in cinnamon or cardamom for warmth.
Closing Encouragement
This Rhubarb Strawberry Crumble is the kind of dessert that feels like a hug — warm, comforting, and full of flavor. It’s simple enough for a weeknight treat but special enough to serve guests. Whether you’re new to baking or a seasoned pro, this recipe is a keeper.
So grab those rhubarb stalks while they’re in season and let’s bake something beautiful. I’d love to hear how yours turns out — happy crumbling, friends!