Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble – Tangy and delicious mixture of strawberries and rhubarb topped with a buttery and sweet crumble. This is Heavenly!

strawberry rhubarb crumble

Strawberry Rhubarb Crumble, also known as a Crisp, is a quick and easy to make desserts at only 197 calories per serving!

What do you think happens when there’s a Strawberry Rhubarb Crumble on your countertop, when you’re left alone?

It’s not every day that I am left at home all alone. No baby. No Hubby. Nobody. They all took off.

I should’ve been celebrating! I should’ve dedicated that alone time to myself. To my hair, my nails, my blog…

Instead, I ate 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 it up, I would stop and grab a bite.


Once I realized that I ate as much as I did, I felt so guilty that I had to tell someone about it. So I posted it on Facebook and Twitter.

Instead of just calling up my Mom – one person – I told hundreds, maybe even thousands. Smile

I was just hoping that some of you would have my back. And you did! I was not alone. Many of you confessed to have done the same.

Lesson learned – don’t leave me alone with a pie. Especially this pie. It’s way too good!


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.

pie crumble

strawberry rhubarb

strawberry rhubarb crumble


Strawberry Rhubarb Crumble
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Strawberry Rhubarb Crumble - Tangy and delicious mixture of strawberries and rhubarb topped with a buttery and sweet crumble. This is Heavenly!

Course: Desserts
Cuisine: American
Servings: 8 servings
Calories: 197 kcal
For the Topping
  • 1 1/3 cup flour
  • 1 teaspoon baking powder
  • 3 tablespoons sugar
  • 3 tablespoons sugar in the raw
  • Zest of one lemon
  • 1 stick of unsalted butter , melted
For the Filling
  • 1-1/2 cups sliced rhubarb (about 1-inch slices)
  • 4 cups of strawberries , hulled and quartered
  • Juice of one lemon
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  1. Preheat oven to 375.
  2. In a mixing bowl add in the flour, baking powder, sugars, lemon zest, and the melted butter. Mix until clumps form; set aside.
  3. In a deep 9-inch pie-plate combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt.
  4. Add the previously prepared topping over the fruit mixture.
  5. 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.
  6. Serve.
Recipe Notes

WW Freestyle SmartPoints: 4

Nutrition Facts
Strawberry Rhubarb Crumble
Amount Per Serving
Calories 197
% Daily Value*
Sodium 2mg0%
Potassium 204mg6%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 25g28%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 43mg52%
Calcium 43mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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60 Responses
  1. 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.

  2. 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!!!

  3. 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 🙂

  4. 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 😉

  5. 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..

  6. 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.

  7. 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 =)

  8. 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…

  9. 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 🙂

  10. 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…

  11. 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!!

  12. 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!

  13. 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 😉

  14. 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!!

  15. 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 🙂

  16. 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.

  17. 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!

  18. 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.

  19. 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 🙂

  20. 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.

  21. 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!

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I'm 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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