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4.82 from 11 votes

Rhubarb and Strawberry Crumble

A buttery and golden brown topping and saucy fruit filling make this the perfect summertime dessert.
Prep Time10 minutes
Cook Time50 minutes
Course: Desserts
Cuisine: American
Keyword: crumble, dessert, rhubarb, strawberry
Servings: 6 servings
Calories: 407kcal


  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 5 tbsp white granulated sugar
  • 1 tsp lemon zest
  • 1 pinch salt
  • 1/2 cup butter melted
  • 2 cups chopped rhubarb
  • 1 lb strawberries hulled and quartered
  • 2 tbsp lemon juice
  • 1/2 cup white granulated sugar
  • 4 tbsp cornstarch
  • 1 pinch salt


For the crumble:

  • Combine the flour, baking powder, sugar, lemon zest and a good pinch of salt in a small bowl.
  • Melt the butter then add it to the flour mixture, blending well to combine. Set aside.

For the fruit filling:

  • Combine the cut rhubarb with the quartered (or sliced) strawberries along with the lemon juice, sugar, cornstarch, and another pinch of salt. Mix well.


  • Layer the fruit on the bottom of an 8 x 8 oven-safe casserole dish. Using a spoon or your fingers, drop teaspoon sized clumps of the crumble on the top of the fruit. Try to get a fairly even layer.
  • Bake the dish in a pre-heated 375-F oven for about 45-50 minutes or until the top is golden brown and the fruit is bubbly and transparent in the middle.
  • Let cool and enjoy!


Serving: 0.75cup | Calories: 407kcal | Carbohydrates: 64g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 222mg | Potassium: 277mg | Fiber: 3g | Sugar: 31g | Vitamin A: 524IU | Vitamin C: 50mg | Calcium: 97mg | Iron: 2mg