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Strawberry Rhubarb Crumble

Yields a 9x13 casserole
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: easy, fresh, quick, summer
Servings: 10 people
Calories: 340kcal

Ingredients

Crumble

  • 1 cup flour
  • 1 cup old fashioned oats
  • 1 1⁄4 tsp baking powder
  • 2 tbsp brown sugar
  • 1⁄4 cup raw/turbinado sugar, can substitute with brown sugar
  • 1 lemon, zested
  • 12 tbsp unsalted butter, melted

Filling

  • 2 cups chopped rhubarb stalks
  • 2 lbs strawberries, cut into quarters
  • 1 lemon juice
  • 1⁄2 cup granulated sugar
  • 3 tbsp cornstarch
  • Dash salt

Instructions

  • Preheat the oven to 400°.
  • In a medium bowl, combine flour, oats, baking powder, sugars, and zest.
  • Melt butter and stir in until the mix is uniformly clumpy, then place in the fridge for 10-15 minutes.
  • While the crumble gets cold, make the filling. In a large bowl, mix fruits, juice, sugar, cornstarch, and salt.
  • Pour the filling into a 9x13 casserole dish and top with the crumble mix.
  • Bake for 35 minutes until the topping is golden and the filling is bubbling, then let sit for 15-20 minutes.

Notes

Macronutrients: 52g carb, 14.5g fat, 3.5g protein
  1. Serve warm with vanilla ice cream!
  2. Rhubarb and lemon are sour, so if you can’t stand strong sour flavor then try adding an extra 1⁄4 cup granulated sugar to the filling mix.