Strawberry Rhubarb Crumble is the perfect treat. Not too sweet, with a crumbly oat topping, and the season’s freshest produce. 

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Lately, I’ve been surprised. For whatever reason, a lot of weelicious moms have been demanding a recipe for rhubarb. With all this sudden reader interest in rhubarb, how is it possible that I never created a recipe using it? Maybe I kept away from it because many rhubarb recipes call for a a good deal of sugar to off set it’s mildly tart taste. 

Once I came across some beautiful rhubarb at our Farmers’ Market last weekend, I decided to take it home and eat some raw to see how it tasted on it’s own. In it’s natural state, rhubarb actually has an apple-y taste, not too sweet, but oh so good. When paired with fresh sweet strawberries, the need to use so much sugar disappears. Add a crumbly topping of oats, some lemon zest and a touch of brown sugar and rhubarb finds its perfect home.

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This Strawberry Rhubarb Crumble came out of my oven around 3pm, just in time for the kids to get their midday munch on. I brought it outside for them in little bowls and they sat quietly eating it under the trees on what was a perfect spring day. 

When my kids are silent it’s a good sign they are utterly satisfied, so I knew I hit the jackpot. Of course it wasn’t long before they were both screaming for more. If my husband comes through with Mother’s Day breakfast this Sunday, I will definitely be making this again for dessert that night so we can enjoy this special treat together (along with, hopefully, a moment of peace and quiet).

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Strawberry Rhubarb Crumble

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients  

  • topping:
  • 1 Cup all purpose flour
  • 1/2 Cup old fashioned oats
  • 1/2 Tsp baking powder
  • 1/4 Cup brown sugar
  • 1 Tsp lemon zest
  • 1/2 Cup chilled unsalted butter, cut into cubes
  • Filling:
  • 1 cup chopped rhubarb
  • 2 cups hulled and quartered strawberries
  • 1 tablespoon lemon juice
  • 1/4 cup brown sugar

Instructions 

  • Preheat oven to 375° F.
  • Place the first 5 ingredients into a bowl and combine.
  • Add the butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
  • To prepare the filling, toss all the ingredients in a bowl and then place in an oil sprayed 9-inch pie dish or an 8×8 baking dish.
  • Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.
  • Cool and serve.

Nutrition

Sodium: 50mg | Sugar: 21g | Fiber: 3g | Cholesterol: 40mg | Calories: 350kcal | Fat: 17g | Protein: 5g | Carbohydrates: 48g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. This was good- I loved how little sugar you called for :). I did have one question; is it really a full cup of flour in the crumble? It was still pretty “floury” after it baked- next time I make it, I think I’ll use 3/4c (and there will be a next time!) Thanks for the recipe!

  2. […] recipe for strawberry rhubarb crumble is fabulous because of the 5 minute prep time and, the sweetness of the strawberries off-setting […]

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