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!
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.
Notes
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.
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.