Strawberry Rhubarb Crumble is easy to make, and incredibly delicious. Fresh rhubarb and strawberries are topped with a generous layer of crumble topping and baked until sweet and juicy! Serve this with a scoop of vanilla ice cream for summer perfection.
Originally published: May 2019. Updated April 2023.
Why you’ll love this recipe:
- Tart Rhubarb & Sweet Strawberries– This is the perfect way to try rhubarb – the sweetness of the strawberries pairs well with the tart sweetness of the rhubarb.
- Crumble Topping – The topping is lightly sweetened and provides a nice crunch to contrast with the juicy fruit.
- Easy Dessert – Whip up this dessert in no time for all your summer entertaining needs!
- Rhubarb – You can use fresh or frozen in this rhubarb crumble! If using frozen, do not thaw the fruit first. With rhubarb, we only use the stalks – the leaves are poisonous.
- Strawberries – You can use fresh or frozen! If using frozen, do not thaw the fruit first.
- All-purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Vanilla extract – Use real vanilla extract for best results.
- Fresh vs. Frozen Fruit – You can use fresh or frozen fruit as noted above.
- Dairy-free – Use your favorite dairy-free butter to make this recipe dairy-free.
- Gluten-free – I have not tested a gluten-free version of this recipe, but I think a gluten-free 1:1 all-purpose flour could work.
How to Make this Strawberry Rhubarb Crumble Recipe Step-by-Step:
Step 1: Mix up the Fruit Filling. Stir together your filling of the rhubarb, strawberries, corn starch, lemon juice, sugar, and vanilla right in the baking dish. It will get nice and juicy while you prepare the topping.
Step 2: Make the Crumble Topping. Stir together melted butter, sugar, flour, and a pinch of salt for the topping. You’ll have a crumbly mixture. Sprinkle this over the top of your rhubarb mixture.
Step 3: Bake. Bake the crumble until it’s bubbling throughout. Serve while it’s piping hot from the oven with vanilla ice cream!
Serving + Storing this Recipe:
This dessert is best served fresh from the oven! However, leftovers will keep in the fridge for a few days. The crumble topping will lose some of it’s original crispness when reheated.
Expert Success Tips for Rhubarb Crumble:
- Mix the filling evenly – Be sure to stir the fruit filling one final time before adding the topping, so the juices are evenly dispersed, and not all pooled at the bottom of the baking dish.
- Prevent spills – Keep an eye on the crumble towards the end, as some of the filling may bubble out in the oven. I always add a foil-lined sheet pan under the baking dish to catch any inevitable drips.
- Bake long enough – The fruit filling needs to be bubbling in the center, not just at the edges, so be sure to bake for the full bake time, even if it may look done sooner. You can always use a spoon to peek under the filling in the center and check for bubbling. If the heat doesn’t reach the center, the cornstarch (thickener) won’t be fully activated and the dessert will be runny.
- All strawberry – I think you could swap in strawberries in the quantity of the rhubarb if you want a Strawberry Crumble. Or, you could swap in another berry like blueberries or blackberries. See also more of my fruit crumble and crisp recipes linked below. If you use all strawberries, add 1/2 a teaspoon of cinnamon to the fruit filling.
- How do I freeze rhubarb? Wash and chop your rhubarb stalks into 1 inch pieces, discarding the leaves (they’re poisonous). Place the sliced rhubarb in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer safe container until ready to use! When you’re ready to use the frozen rhubarb, you can use it directly from frozen and proceed with the recipe as written. I do not recommend thawing it. Remember to label your container with the amount of rhubarb & the date, so you know exactly whats in there! This works with strawberries or any other fruit too.
- Do I need to peel rhubarb? Nope, you do not!
- What does rhubarb taste like? Raw rhubarb is not fun to eat, so don’t take a bite out of a stalk! Baked, it has a tart flavor that is improved with the addition of sugar, but since it is tart it pairs extremely well with a sweeter fruit like strawberries.
- Is rhubarb a fruit? Rhubarb is actually classified as a vegetable!
- Baking Dish – I used an Emile Henry pie dish in these photos, but this similar pie dish is a more budget friendly-option!
More Fruit Desserts to Love:
- Best One-Bowl Blueberry Crisp
- Cranberry Apple Crisp with Brown Sugar Topping
- Peach Nectarine Blackberry Crisp
- Skillet Blueberry Peach Cobbler
- Salted Caramel Pear Cobbler
- Cake Mix Peach Cobbler
Did you make this recipe? Snap a photo and leave a comment!
Best-Ever One Bowl Strawberry Rhubarb Crumble
For the Strawberry Rhubarb Filling
- 3 cups strawberries, quartered
- 2 and 1/3 cups rhubarb, chopped into 1-2 inch pieces
- 3/4 cup + 1 tbsp granulated sugar
- 4 tbsp + 1 tsp cornstarch
- 2 tbsp lemon juice
- 1 tsp lemon zest orange zest would be good too!
For the Crumble Topping
- 1 cup all-purpose flour 130 grams
- 1/2 cup white whole wheat flour can replace with all-purpose, 65 grams
- 1 tsp baking powder
- 2 tbsp turbinado sugar or brown sugar
- 1/4 cup granulated sugar 53 grams
- 1 tsp lemon zest
- pinch of salt
- 9 tbsp salted butter, melted 127 grams, or 1/2 cup + 1 tbsp
- vanilla ice cream
- Prep: Wash and quarter your strawberries, discarding the tops. Wash and chop your rhubarb into 1 inch pieces. Discard the leaves – they’re poisonous!
- Make the Filling: Add the fruit to a 9 or 10 inch pie dish or baking dish. Add the remaining filling ingredients and stir to combine. Set aside.
- Make the Topping: Melt the butter in a medium mixing bowl. Stir in the remaining topping ingredients until the flour is absorbed and you have a crumbly mixture. Sprinkle this over the top of the fruit.
- Bake: Cook for 50-60 minutes. The fruit filling will be very bubbly and the topping will be lightly golden brown when done. Check the crumble around 30 minutes – you may need to place a foil-lined baking sheet underneath to catch any drips. The fruit filling needs to be bubbling in the center, not just at the edges, so be sure to bake for the full bake time, even if it may look done sooner (see note below for more).
- Serve + Store: Serve while warm, with a scoop of vanilla ice cream! It's really best eaten fresh, the day you make it. However, you can reheat the leftovers in the baking dish in the oven at 350 for 5-7 minutes, or until warmed through. This helps preserve the crisp topping better than microwaving it. Store leftovers, tightly covered, in the fridge for up to 4 days.
- Using Frozen Fruit: You can use frozen strawberries and or frozen rhubarb in this recipe. Just do not thaw it first – use it from frozen.