Strawberry Rhubarb Crumble

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Ready to whip up some spring and summertime dessert recipes? Then make room for Strawberry Rhubarb Crumble! It’s a tangy, delicious mixture of strawberries and rhubarb, topped with a buttery, sweet crumble.

Ice cream and crumble in a pan.

Easy Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble, also known as a crisp, is a quick and easy-to-make springtime dessert! There truly is no better fruit combination than tart rhubarb and sugary strawberries. This homemade, buttery crumble will melt in your mouth and solve your sugar cravings! I have a funny story about that actually…

What do you think happens when there’s a Strawberry Rhubarb Crumble on your countertop, and you’re left alone? If you’re like me, you end up eating half of this crumble pie. I’m not exaggerating. I ate half of it. I left a spoon inside the pie plate and every time I had to pass by, I would stop and grab a bite. Lesson learned – don’t leave me alone with a pie. Especially this pie. It’s way too good!

Baked strawberry rhubarb crumble.

What is the Difference Between a Crumble and a Crisp?

Crumbles and crisps are very similar – and both are delicious – but there are differences between the two. For one, a crumble has a layer of streusel crumbs (hence the name crumble) that consist of sugar, flour, and butter. Crisps also have a kind of crumble on top, but oats are added into the mix.

Ingredients for strawberry rhubarb crumble.

Recipe Ingredients

Let’s talk strawberry rhubarb crumble ingredients! There are quite a few that you’ll need to gather:

For the Topping

  • Flour: I like to use all-purpose flour for this recipe.
  • Baking Powder: Is a base that will balance out the acidity of the lemon.
  • Sugar: You’ll need both regular granulated sugar and sugar in the raw.
  • Lemon: This crumble requires the zest of one lemon.
  • Butter: I like to use unsalted butter, melted.

For the Filling

  • Rhubarb: You’ll need 1-1/2 cups of sliced rhubarb (about 1-inch slices).
  • Strawberries: Hulled and quartered.
  • Lemon: Use the juice of the lemon you zested!
  • Sugar
  • Cornstarch: Will keep the filling from becoming soupy.
  • A Pinch of Salt: To balance out the sweetness!

How to Make a Strawberry Rhubarb Crumble

This crumble comes together in a snap – it will only take you 1 hour, tops. Most of that time is cooking time, too, so really the hardest part is waiting to take the crumble out of the oven!

  • Preheat Oven to 375: In a mixing bowl add in the flour, baking powder, sugars, lemon zest, and the melted butter. Mix until clumps form; set aside.
Streusel topping for strawberry rhubarb crumble.
  • Combine the Filling Ingredients: In a deep 9-inch pie-plate combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt.
Strawberries and rhubarb in a pan.
  • Layer the Filling & Topping: Add the previously prepared topping over the fruit mixture.
Streusel on top of strawberries and rhubarb.
  • Bake: Place the pie plate on a foil-lined baking sheet and bake the pie for 45 minutes, or until the topping is golden brown and the fruit is bubbling. Serve.
Pan full of strawberry rhubarb crumble.

Tips for Success

As you can see, strawberry rhubarb crumble is a breeze to put together! And, here are some tips to make it even easier:

  • How to Know When the Crumble is Done: The fruit should bubble a little bit, and the topping should be a crispy golden-brown. Do not over-bake!
  • Plan Making this Dessert Ahead of Time: Rhubarb is very much seasonal in most places, making it pretty difficult to find at times. I strongly suggest doing some research ahead of time on the local farmers markets or stores near you to see who carries it.
  • Lemon Zest Substitute: Don’t have a lemon? Use an orange instead!
Strawberry rhubarb crumble with ice cream.

Serving Suggestions

Wondering what to serve with your crumble? The options are practically endless! Here are a few:

  • Ice Cream: A scoop of vanilla ice cream is heavenly, and frozen yogurt will work too!
  • Fresh Fruit: Add in some more berries! I love fresh raspberries or even blueberries with this dessert.
  • Whipped Cream: As long as you already have the ice cream out…

How to Store and Reheat a Crumble

  • Store this crumble in an airtight container in the fridge for 3 to 4 days.
  • For the best results when reheating, warm up your oven and pop in the leftovers until they are heated through. Don’t forget another scoop of ice cream, too!

Can I Freeze This?

  • Absolutely! This strawberry rhubarb crumble can be frozen in an airtight container for 2 to 3 months.
Vanilla ice cream with strawberry rhubarb crumble.
5 from 1 vote
Ice cream and crumble in a pan.

Strawberry Rhubarb Crumble

9 9 9
WW Freestyle: 4
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Strawberry Rhubarb Crumble – A tangy and delicious mixture of strawberries and rhubarb topped with a buttery and sweet crumble. This buttery, homemade crumble is heavenly!
Course: Desserts
Cuisine: American
Servings: 8 servings
Calories: 300


For the Topping

For the Filling

  • cups sliced rhubarb (about 1-inch slices)
  • 4 cups of strawberries, hulled and quartered
  • Juice of one lemon
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • Pinch of salt


  • Preheat oven to 375˚F.
  • In a mixing bowl combine flour, baking powder, sugars, lemon zest, and the melted butter. Mix until clumps form; set aside.
  • In a deep 9-inch pie-plate combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt. Mix until incorporated.
  • Add the previously prepared topping over the fruit mixture.
  • Place the pie plate on a foil-lined baking sheet and bake for 45 minutes, or until the topping is golden brown and the fruit is bubbly.
  • Remove from oven and let stand 8 to 10 minutes.
  • Serve.


Thanks to the wonderful blog, Smitten Kitchen, this really is the best version of strawberry-rhubarb crumble pie that I have tried. I have been making it for the past three years, and as soon as rhubarb appears, this is the first recipe that I make with it.
Nutrition Facts
Strawberry Rhubarb Crumble
Amount Per Serving
Calories 300 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Trans Fat 1g
Cholesterol 30mg10%
Sodium 5mg0%
Potassium 254mg7%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 25g28%
Protein 3g6%
Vitamin A 382IU8%
Vitamin C 44mg53%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: strawberry rhubarb crisp, strawberry rhubarb crumble

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62 Responses
  1. Brad Trevors

    Beautiful recipe, followed it to the T, except I swapped apples for strawberries and I swapped some persimmon for rhubarb, and instead of baking it with a crumble I made it into a nice salad with some Bulgarian yogurt on the top sweetened by some local honeycomb. Yum!

  2. bhavani/ameanderingmango

    Looks fantastic! The combination of rhubarb and strawberry is perfectly sweet and tangy. I hope you enjoyed your time alone with your pie!

  3. Britne @

    Oh! I just had the most amazing little strawberry rhubarb tart at Nougatine in NYC and loved it! This looks like a great way to recreate those flavors. Also, interestingly, Nougatine served the tart with – get this – basil ice cream!!! It paired sooooo well with the strawberry and rhubarb.

  4. Sandra

    Don’t feel bad Kate, sometimes Crumbles, Cakes and Cookies just call your name and you have to answer. Over and over again!

  5. Audrey Ellen @ My Scene and Herd

    A crumble in the summer with ice cream is something I have dreams about. Your pictures are beautiful!

  6. Claudie

    Had you left me alone with this pie, I wouldn’t have eaten half of it. I’d have eaten it all, it looks that good 😉

  7. Nami @ Just One Cookbook

    Hahaha! Hey just think it was a nice way to celebrate your alone day! Aww I wish my parents or my husband parents or someone live near us so I can take a break!!!! But then I don’t know what to do – I would probably eat half of “store-bought” desserts…or maybe I might bake this fabulous strawberry rhubarb crumble for the first time!!!

  8. Liz

    LOL, I do the same thing, but I eat by slivers…just trimming off a slice…and then trimming again. I’d do better taking a full slice!! This looks like one incredible pie…I would have been tempted, too 🙂

  9. Samantha Angela @ Bikini Birthday

    This sounds absolutely delicious! I do love a good crumble.

    Fact: I only recently learned the difference between a cobbler, crumble, crisp, and buckle.

  10. thatshowiroll

    As delicious as it looks, it’s totally understandable that you ate so much. Who could blame you? And by the amount of strawberries, rhubarb and lemon juice and zest, we can say it’s healthy too.
    Plus, you work on your blog bringing us this delicacy and so, I just hope you also did your nails and hair 😉

  11. Megan @ pipandebby

    I would have eaten the whole thing. I have a problem with not being able to leave desserts alone. Especially if nobody is at home to distract me! Beautiful crumble!!

    Also, you won the TJ’s giveaway on my blog! Excited to get your goodies in the mail for you..

  12. Hester Casey - Alchemy

    I would have done the same! Particularly as it looks like a really excellent strawberry crumble. To avoid temptation I only make stuff like this when having people over for dinner and then I make them take any leftovers home.

  13. Peggy

    Oh trust me – if it’s good, then it’s good. And I see now problem in eating half of it! =) I know I’ve done things like that before… and probably far too often. But like I said, if it’s good… it’s good =)

  14. Eva

    Haha! No worries, I have eaten three bowls of baked custard in a single day. Sometimes the food is just too good to say no to! And I must agree that this pie fits the bill 🙂 I love your background in the first couple photos, too. Such a beautiful dark wood! Is it a dining table or did you build a backdrop? I am going to try and build some backdrops tomorrow, fingers crossed it goes well…

  15. Roxana GreenGirl

    WOW, you ate half of it? I mean, just half??? I think I would have had even the dished washed by the time someone got back home. I just can’t be trusted when it comes to desserts, especially so good looking and delicious like your crumble.
    Thanks for sharing Kate 🙂

  16. Priscilla - She's Cookin'

    Made my first strawberry, rhubarb pie with my daughter last summer! We devoured it – and this delicious-looking crumble would have the same fate. YUM 🙂

  17. kankana

    Go ahead girl.. don’t feel guilty at all 😉 For a foodie this is heaven!!
    It looks so delicious.. if it I was I would have finished it 🙂

  18. Sommer@ASpicyPerspective

    LOVE rhubarb. I’ve been putting it in all sorts of odd things lately. The crumble looks amazing. 🙂

  19. Emily @Cleanliness

    1. The plate you have this crumble on is DARLING
    2. I am so glad that I have found your blog because it’s more DARLING than your plate.
    3. This recipe is to DIE FOR!

  20. Kelly

    Mmmm… strawberry/rhubarb, an all time favourite combo… the lemon is a nice fresh touch too – delish! I wonder about substituting some of the AP flour in the crust for oatmeal…

  21. Evan @swEEts

    We were looking for rhubarb yesterday at the grocery and couldn’t find any 🙁 As soon as we do though I know what we’ll be making!

  22. Linda

    I’m right there with you! If I don’t bring my leftover desserts to work the next day I will slivering it to death!! and in this case, scooping up a spoonful!!

  23. Medeja

    I love combination of rhubarbs and strawberries.. Don’t know what did I miss it when there was season..
    Anyway.. this crumble looks really lovely!

  24. Jill@MadAboutMacarons

    Oh, dear Kate – you make me laugh! I can just imagine the scene. But hey, no wonder: that pie looks incredibly tempting. Looks like I’m on my own this weekend with a bad back. SO, you’re recipe has arrived on my desk just in time 😉

  25. Carolyn

    Strawberry Rhubarb pie is the way to my heart, so it doesn’t surprise me at all that you took a bite every time you passed!

  26. Sylvie @ Gourmande in the Kitchen

    No you are certainly no alone, I can’t be trusted to be left alone with a crumble either, or any dessert for that matter!

  27. sarah

    One time I ate an entire crisp in one day. I’ve done crazier things in my life but I can’t think of them right now and I’m pretty sure your recipe would be gone in a day as well. I’m a sick, sick woman. Now you know. Can’t wait to try this!!

  28. The Harried Cook

    First, I am so jealous of your day alone! Second, you ate only HALF the pie? How did you stop at half? I am pretty sure I would have eaten the whole thing! It looks fabulous! Thank you for sharing the recipe 🙂

  29. Erin

    I think I am on the fence with rhubarb, but this is really making me want to give it another shot. WOW! It looks amazing. Too bad I didn’t buy all the rhubarb on Sat at the farmers market.

  30. Reeni

    I only had rhubarb for the very first time the other day and loved it! I understand why you ate half the pie! Can I have the other half?

  31. Candace

    Oh my! This looks so yummy! And don’t worry about eating half of it…I mean, you got your fruit and veggie serving in for the day, right? =)

  32. Marmande in the Kitchen

    I still haven’t made anything with rhubarb this season, and this looks great. Hopefully I can pick some up this week and give it a try!

  33. Juliana

    Kate, next time you can call me and I’ll b happy to share the pie with you 🙂
    The pie looks delicious, love the idea of crumble…great combination strawberries and rhubarb.
    Have a great week ahead!

  34. Charlie

    Your crumble loos delicious! I love the strawberry-rhubarb combo & the lemon zest is a great addition for the topping :).

  35. Ramona

    This post makes me say, I must try rhubarb. I don’t think I have ever had it. I bet this dessert was fabulous and who hasn’t dipped a spoon into a dish/dessert every time they walked into the kitchen…. I am definitely guilty of that too. : ) Lovely pictures as always. I love the aged wood boards you use.. very rustic. It makes your dishes just pop.

  36. Baking Serendipity

    I don’t think I could be trusted alone with this either. I love crumbles! I seriously need to get on this strawberry/rhubarb combination. Everyone is talking about it and I’m feeling left out. If this is eat half the pan worthy, it’s a definite recipe to start with 🙂

  37. Gabby@foodchowdown

    Kate – I would of done the same thing. Looks amazing. I wish you lived closer so I could share the other half with you 😉

  38. Krissyp

    Kate you’re so funny. I can’t be left alone with anything that contains the word crumble either…and strawberry rhubarb is a weakness. Ofcourse I would have gone one step beyond your spoon in the pie plate and loaded it up with vanilla icecream from the local farmer’s market (that grass fed cow cream is something else and would go great over this crumble). Thanks for sharing this wonderful recipe.

  39. Katrina @ In Katrina's Kitchen

    Oh Kate I think this was the perfect way to spend time to yourself! No kiddos taking bites from your spoon? No hubby asking for seconds?! YUM by the way ♥- Katrina

  40. Fresh and Foodie

    My husband loves rhubarb, so I’m always looking for different ways to make it when it’s in season. This crumble looks fantastic!

  41. Nicole@HeatOvenTo350

    Don’t worry, I think I’d do the same thing. That’s why I get treats out of the house as quickly as possible. Especially if they are fruity dessert treats. This crumble looks amazing.

  42. Parsley Sage

    Ohmigosh! I’ve been starving for this ever since I went to England and had a strawberry crumble. Thanks so much for sharing!

  43. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    Next time just invite me over and I’ll help you eat the other half! I do the same thing all the time. Remember the onion frittata? Small sliver by small sliver, I devoured it. 🙂

  44. Junia @ Mis Pensamientos

    ahhh this rhubard crumble looks delish! i can see why it was devoured!!! i have this same problem with nutbutters….~~~ me alone with a jar is gameover….

  45. Amy

    I would totally eat half this pie as well :)! It sounds amazing and the perfect thing for a day off! Hope you enjoyed it :)!

  46. Kristy

    I’m impressed that you only ate half of it! I think I may have finished it! 😉 I love a good crumble – but you can’t beat strawberry and rhubarb. Yum!

  47. briarrose

    Beautiful crumble….I can see why half of it disappeared before you know it. 😉 Strawberries and rhubarb…such a tasty combo.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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