Strawberry Rhubarb Crumble

Beth Pierce


Strawberry Rhubarb Crumble is the perfect balance between sweet and tart. The sweetness of the strawberries, the tart rhubarb and crunchy crumbled topping make for a match made in heaven. This is one of my all time favorite rhubarb recipes. It is easy, quick to come together and a family favorite.


☆☆☆☆☆ 0 votes

20 Min
45 Min



  • 4 c
    strawberries hulled and quartered
  • 4 c
    rhubarb trimmed and chopped into one inch pieces
  • 3 Tbsp
    all purpose flour
  • 1/2 c

  • 1/2 c
    brown sugar
  • 1/2 c
    all purpose flour
  • 5 Tbsp
    butter softened
  • 3/4 c
    old fashioned rolled oats
  • 1/8 tsp
    teaspoon cinnamon
  • 1/2 c
    chopped pecan

How to Make Strawberry Rhubarb Crumble


  1. Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.
  2. In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.
  3. In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.
  4. Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.
  5. Leftovers should be stored in refrigerator.

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