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Strawberry Rhubarb Crumble

  • Author: Meagan


I found this on Smitten Kitchen and pretty much walked straight to the backyard to cut more rhubarb – I just upped the fruit.  Enjoy!




1 1/3 c. flour AND 1 t. baking powder

3 T. EACH sugar AND raw sugar (I used Demerara)

zest from 1 lemon (you’ll need the juice for the filling)

1/2 c. butter, melted


3 c. rhubarb, cut into 1-inch pieces

4 c. strawberries, hulled and cut into pieces the size of the rhubarb

juice from 1 lemon (12 T.)

1/2 c. sugar

4 T. cornstarch AND 1/4 t. salt


Preheat the oven to 375 and in a medium bowl, combine all of the topping ingredients except the butter.  Add in the butter and work it in with a spatula until well combined – it will be in lumps and chunks – then put it in the fridge until everything else is ready.

Spray or butter a large casserole – though I’m sure a 9 x 13 pan would work – and in a large bowl combine all of the filling ingredients, mixing until there’s no trace of cornstarch.  Add the fruit mix into your prepared casserole.

Take the topping out of the fridge and spend a couple of minutes breaking it up again, then layer it thickly and evenly over all of the fruit.  Bake for about 45 minutes – the fruit should be bubbling and the crumble starting to brown – and then indulge in warm crumble with a bit of vanilla ice cream.

  • Category: Fruit Crisps, Strawberry, Rhubarb