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strawberry rhubarb crumble

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

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.

►
(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For strawberry rhubarb crumble

  • STRAWBERRY RHUBARB FILLING
  • 4 c
    strawberries hulled and quartered
  • 4 c
    rhubarb trimmed and chopped into one inch pieces
  • 3 Tbsp
    all purpose flour
  • 1/2 c
    sugar
  • CRUMBLE TOPPING
  • 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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