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Strawberry rhubarb crumble in a pie dish topped with scoops of ice cream.
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Best-Ever One Bowl Strawberry Rhubarb Crumble

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.
Course Dessert
Cuisine Dessert
Keyword Easy Memorial Day Desserts, Easy Summer Desserts, Easy 4th of July Dessert, Rhubarb Crumble, Easy Rhubarb Dessert, How to Freeze Rhubarb
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 to 8 servings
Calories 389kcal
Author Stephanie Simmons

Ingredients

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

For the Crumble Topping

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour can replace with all-purpose
  • 1 tsp baking powder
  • 2 tbsp turbinado sugar
  • 4 tbsp granulated sugar
  • 1 tsp lemon zest
  • pinch of salt
  • 9 tbsp salted butter, melted

For Serving

  • vanilla ice cream

Instructions

  • 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: Bake 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.
  • 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 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.

Nutrition

Calories: 389kcal