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Homemade strawberry rhubarb crumble with golden buttery streusel topping
Molly

Strawberry Rhubarb Crumble

A sweet-tart strawberry rhubarb crumble baked with juicy fruit and a buttery streusel topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups strawberries sliced
  • 3 cups rhubarb chopped
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Crumble topping
  • 1 cup all-purpose flour
  • ¾ cup brown sugar
  • ½ cup rolled oats
  • ½ cup cold butter cubed
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Mix strawberries, rhubarb, sugar, cornstarch, and lemon juice.
  3. Pour fruit mixture into baking dish.
  4. In another bowl combine flour, brown sugar, oats, cinnamon, and salt.
  5. Cut in cold butter until crumbly.
  6. Sprinkle topping over fruit.
  7. Bake 40-45 minutes until golden and bubbling.
  8. Cool slightly before serving.

Nutrition

Serving: 1portionCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 280mgFiber: 4gSugar: 29gVitamin A: 450IUVitamin C: 32mgCalcium: 80mgIron: 1.5mg

Notes

Use fresh fruit for best flavor.
Serve warm with vanilla ice cream.
Leftovers keep refrigerated for 3 days.

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