Strawberry Rhubarb Crumble

This strawberry rhubarb crumble is the perfect summer dessert! Fresh, juicy strawberries and tart rhubarb make the best jammy filling topped with a buttery streusel.

⭐️⭐️⭐️⭐️⭐️ I made this crisp today, is one of the best desserts I’ve ever made!!  Reminds me of a strawberry rhubarb pie. -Lisa

How to Make Strawberry Rhubarb Crumble

This strawberry rhubarb crumble is so easy to make and comes together fast.

1. Make the streusel topping by stirring melted butter into the dry ingredients. Set aside.
2. Stir together the strawberries, rhubarb, sugar, cornstarch, and lemon juice.
3. Spread the fruit filling evenly in a 9X13-inch pan.
4. Crumble the streusel topping into small pieces and sprinkle evenly over the fruit topping.
5. Bake until thick bubbles pop in the fruit filling.
6. Let the crumble rest for 10 to 15 minutes.
7. Serve warm!

Serve this delicious fruit crumble warm with a scoop of vanilla ice cream for one of the best desserts you’ll ever have! It’s like strawberry rhubarb pie – just a lot easier!

Key Ingredients

• All-Purpose Flour
• Baking Powder: This ingredient is used in the streusel for a light, fluffy streusel topping.
• Granulated Sugar: This ingredient is used in both the streusel topping and in the fruit filling. It helps balance the tartness of the rhubarb.
• Brown Sugar: The nutty brown sugar adds a deeper flavor to the streusel. Dark or light brown sugar can be used.
• Lemon Zest: Including lemon zest in the streusel adds a brightness of flavor that is so yummy. Don’t leave it out!
• Butter: Melted butter is used in the streusel, which eliminates the need to cut cold butter into the dry ingredients. The streusel may harden a bit if made ahead. Simply crumble it into small pieces before sprinkling over the filling.
• Rhubarb: Fresh rhubarb is preferred, although some readers have reported that using frozen rhubarb has worked in the winter months.
• Strawberries: Look for ripe, fresh strawberries with lots of flavor.
• Lemon Juice: Adding fresh lemon juice to the fruit filling helps the bright, fresh flavors pop.
• Cornstarch: This ingredient helps thicken the fruit filling while baking. Make sure the crumble bakes long enough so that thick bubbles pop at the edges.

Additional Notes

This is one of my favorite desserts to make in the summer when my rhubarb plants are exploding. Many grocery stores also carry rhubarb during May and June (I’ve seen it at Fred Meyer, Albertsons and Winco).

Many readers have reported using frozen rhubarb and frozen strawberries. If doing so, I’d recommend thawing and patting dry before using. The texture of the fruit filling may be a bit softer after baking if using frozen fruit.

Truly, this strawberry rhubarb crumble is unparalleled in deliciousness, especially when served warm with ice cream. The sweet-tart fruit filling is incredible with that golden, buttery streusel topping! Make this one!

Strawberry Rhubarb Crumble

Yield: 12 Servings (9X13-inch pan)

Prep Time: 35 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 20 minutes mins

4.62 stars (121 ratings)

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Ingredients

Crumble Topping:

• 2 ½ cups (355 g) all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• ⅓ cup (71 g) granulated sugar
• ⅓ cup (71 g) brown sugar
• Zest of 1 lemon, about a teaspoon
• 14 tablespoons (199 g) butter, melted

Strawberry Rhubarb Filling:

• 3 cups (340 g) chopped rhubarb, 1/2-inch pieces (about 8 to 9 medium stalks)
• 2 pounds (907 g) strawberries, hulled and quartered or chopped, about 1/2-inch pieces (4 to 5 cups)
• 1 tablespoon fresh lemon juice
• 1 cup (212 g) granulated sugar
• ⅓ cup (50 g) cornstarch
• Pinch of salt
• Vanilla ice cream, for serving

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Instructions 

• Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
• For the topping, in a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, brown sugar, and lemon zest.
• Add the melted butter and stir until the mixture forms pea-size and slightly larger clumps. Refrigerate while making the filling.
• For the filling, in a large bowl, combine the rhubarb, strawberries, lemon juice, sugar, cornstarch, and salt until well mixed.
• Let the mixture sit for 10-15 minutes (this will help the cornstarch dissolve in the liquid from the fruit which will help it thicken better while baking).
• To assemble, spread the fruit filling evenly in the prepared 9X13-inch pan.
• Remove the topping from the fridge and crumble it in your fingers if it has hardened while chilling. Sprinkle the topping evenly over the fruit filling.
• Place the 9X13-inch dish on a foil-lined pan (in case the crumble bubbles a bit while baking) and bake for 45 to 50 minutes until the fruit mixture is thick and bubbling and the topping is golden brown in spots.
• Let the crumble rest for 15 minutes (the filling will thicken as it rests). Serve warm with vanilla ice cream.

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Serving, Calories: 392kcal, Carbohydrates: 65g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 158mg, Fiber: 4g, Sugar: 36g

Recommended Products

9X13-inch Metal Baking Pan

Mixing Bowl

Wire Whisk

Recipe Source: adapted from a Bobby Flay recipe in Food Network magazine (April 2018)

Originally published April 2018; updated May 2026 with new photos, recipe notes, etc.

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