Strawberry Rhubarb Crumble

5 from 2 votes

Strawberry Rhubarb Crumble

A delicious, sweet-tart mixture of strawberries and rhubarb topped with a buttery crumble. This homemade crumble is perfect for spring and summer!

Prep Time15

Cook Time45

Total Time1

Course: Desserts

Cuisine: American

Keyword: strawberry rhubarb crumble

Servings: servings

Author: Katerina Petrovska

Ingredients

For the Topping

1 ⅓ cup all purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons sugar in the raw
Zest of one lemon
1 stick (8 tablespoons) unsalted butter melted

For the Filling

1½ 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

Instructions

Prep. Preheat oven to 375ºF.
Make the topping. In a mixing bowl combine flour, baking powder, sugars, lemon zest, and the melted butter. Mix until clumps form; set aside.
Make the filling. In a deep 9-inch pie-plate combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt. Mix until incorporated.
Assemble. Add the previously prepared topping over the fruit mixture.
Bake. 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.
Rest and serve. 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.

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