There’s something about rhubarb that transports me straight back to summers in Minnesota. My grandma had this overgrown patch of rhubarb behind the garage that looked like it belonged in a fairy tale. We’d tug those bright pink stalks from the ground, rinse off the dirt with the garden hose, and dip them in sugar to eat them raw. It was weird, it was tart, and it was glorious.That same mouth-puckering tartness paired with juicy, sun-ripened strawberries is exactly why this strawberry rhubarb crumble has become a go-to in my kitchen. It’s sweet, a little tangy, buttery on top, and wonderfully messy in that rustic, not-trying-too-hard kind of way. Whether you’re working with fresh market produce or digging frozen fruit out of your freezer drawer, this is the kind of easy fruit dessert you’ll make on repeat.
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Why You’ll Love This Strawberry Rhubarb Crumble
- It’s an easy dessert from scratch, with no fancy steps or hard-to-find ingredients.
- You can double the recipe for a crowd and bake it in a 9×13 dish.
- Uses pantry staples: flour, sugar, butter, cinnamon, cornstarch.
- Great way to use fresh produce or that frozen fruit you forgot you bought.
- It’s the kind of comfort food dessert that works for casual weeknights and dinner parties.
If you love no-fuss bakes like this, be sure to check out my Strawberry Cheesecake Dump Cake too!
Helpful Tips and Variations
What is Rhubarb Anyway?
Rhubarb looks like red celery and tastes like sour candy. Technically it’s a vegetable, but no one treats it like one. It’s usually baked into pies, crisps, and yes, crumbles.
Fresh vs. Frozen
Fresh strawberries and rhubarb will give you a brighter flavor and firmer bite. But if frozen is all you’ve got, go for it. No need to thaw—just chop them if they’re chunky and drain any excess liquid if they’re already thawed.
Flavor Boosters
- Add a squeeze of lemon juice to the fruit filling for extra zing.
- Throw in a handful of rolled oats into the topping for more of a “crisp” vibe.
- Reduce sugar a bit if you want more tart than sweet.
Crumbles vs. Crisps vs. Cobblers
Let’s break it down:
- Crumble: flour + butter + sugar topping. No oats.
- Crisp: same as above, with oats.
- Cobbler: topped with dollops of biscuit or cake-like batter. Totally different vibe.
Strawberry Rhubarb Crumble Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
For the Fruit Filling:
- 2 cups fresh strawberries, quartered
- 2 cups chopped rhubarb (about ½-inch pieces)
- ½ cup granulated sugar
- 1½ tbsp cornstarch
- ⅛ tsp salt
For the Crumble Topping:
- ¾ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- ⅛ tsp salt
- 6 tbsp cold unsalted butter, diced into small pieces
Optional for Serving:
- Vanilla ice cream or whipped cream
Instructions
- Preheat oven to 375°F. Spray a 9×9 baking dish with nonstick cooking spray or butter it up.
- Make the fruit filling: In a large bowl, toss the strawberries and rhubarb with the sugar, cornstarch, and salt. Mix gently and pour into the prepared dish.
- Make the topping: In another bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter pieces and work them in with your fingers until the mixture is crumbly and holds together in clumps.
- Sprinkle the topping evenly over the fruit layer.
- Place the dish on a foil-lined baking sheet to catch any bubbly overflow.
- Bake for 45 minutes, or until the top is golden and the filling is bubbling around the edges.
- Let cool for 10–15 minutes. Serve warm, topped with ice cream or whipped cream.
Want a summer dessert you can chill with? You’ll love my Strawberry Dole Whip.
Strawberry Rhubarb Crumble
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Sweet, tangy, buttery, and foolproof—this Strawberry Rhubarb Crumble is the ultimate easy summer dessert made with juicy fruit and a golden topping.
Ingredients
- 2 cups fresh strawberries, quartered
- 2 cups chopped rhubarb (about ½-inch pieces)
- ½ cup granulated sugar
- 1½ tbsp cornstarch
- ⅛ tsp salt
- ¾ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- ⅛ tsp salt
- 6 tbsp cold unsalted butter, diced into small pieces
- Optional: Vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 375°F. Spray a 9×9 baking dish with nonstick cooking spray or butter it up.
- Make the fruit filling: In a large bowl, toss the strawberries and rhubarb with the sugar, cornstarch, and salt. Mix gently and pour into the prepared dish.
- Make the topping: In another bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter pieces and work them in with your fingers until the mixture is crumbly and holds together in clumps.
- Sprinkle the topping evenly over the fruit layer.
- Place the dish on a foil-lined baking sheet to catch any bubbly overflow.
- Bake for 45 minutes, or until the top is golden and the filling is bubbling around the edges.
- Let cool for 10–15 minutes. Serve warm, topped with ice cream or whipped cream.
Notes
Use fresh or frozen fruit. No need to thaw frozen fruit—just drain excess liquid if pre-thawed. Add lemon juice or oats for variation. Double for a 9×13 dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 323 kcal
- Sugar: 37g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Post-Recipe Tips
- Using Frozen Fruit? Bake a few minutes longer. Don’t thaw or it gets mushy.
- Oats in the topping? Totally allowed. Swap out half the flour.
- Make it for a crowd: Double everything and bake in a 9×13 dish. Same bake time.
- Low sugar variation: Reduce sugar in both filling and topping by about 25% or use a low-cal sweetener.
Nutrition (Per Serving)
- Calories: 323 kcal
- Carbs: 54g
- Sugar: 37g
- Fat: 11g
- Protein: 2g
- Fiber: 2g
These are rough estimates, but they’re helpful for anyone keeping an eye on calorie content or looking for fruit-based dessert options.
Frequently Asked Questions
Can I freeze strawberry rhubarb crumble?
Absolutely. Cool it completely, then freeze in an airtight container for up to 2 months.
How do I reheat leftovers?
Microwave a single serving for 30-60 seconds or reheat the whole dish at 350°F for about 15-20 minutes.
Does rhubarb need peeling?
Not usually. Just trim the ends and give it a good wash. If it’s especially thick or fibrous, a quick peel won’t hurt.
Crumble vs. Crisp?
Crumbles skip the oats. Crisps include oats in the topping. Both are winners.
For a chilled option that’s just as fruity, try the Strawberry Icebox Cake.
Storage Instructions
- Refrigerate leftovers in a sealed container for up to 4 days.
- Reheat in microwave or oven at 350°F until warm.
- Freeze baked crumble for up to 2 months. Thaw overnight in fridge and reheat.
Hosting a get-together? Pair this with my Puff Pastry Dessert Recipes for a sweet spread.
More Strawberry Recipes You’ll Love
- Strawberry Cake Mix Cookies
- Strawberry Crunch Salad with Champagne Vinaigrette
- Strawberry Shortcake Cake
- Strawberry Spinach Salad
Final Word
This strawberry rhubarb crumble is one of those desserts that just feels like home. It’s simple, cozy, and full of bright summer flavor. You don’t need to be a baking expert to pull this off, trust me. Just grab some fruit, mix a topping, and let the oven do its thing.
Serve it warm, grab a spoon, and make it disappear.
Happy baking!
—The Virile Recipes Team
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