clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Strawberry-Rhubarb Crumble

  • Author: Smitten Kitchen
  • Yield: 6


When the strawberries and ripe and the rhubarb is in season what a better way to use them but in a crisp. Enjoy!


For the Topping

  • • 1 1/3 cups flour
  • • 1 tsp. baking powder
  • • 3 Tbsp. sugar
  • • 3 Tbsp. Demerara sugar (or Turbinado sugar)
  • • Zest from one lemon
  • • ¼ lb. (1 stick or 4 oz.) unsalted butter, melted

For the Filling

  • • 1 ½ cups rhubarb, chopped into 1-inch pieces
  • • 1 quart strawberries plus a few extra, hulled & quartered
  • • Juice from one lemon
  • • ½ cup sugar
  • • 3 to 4 Tbsp. cornstarch
  • • Pinch of salt


  1. Heat oven to 375°F. Prepare topping: In a mixing bowl,combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
  2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
  3. Remove the topping from the refrigerator and cover fruit thickly and evenly with the topping. Place the pie plate on a foil-lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
  4. Serve warm and enjoy!

Shopping Cart

No products in the cart.

We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies.
%d bloggers like this: