Rhubarb and Strawberry Crumble
A buttery and golden brown topping and saucy fruit filling make this the perfect summertime dessert.
Servings: 6 servings
- 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