The easiest strawberry rhubarb crumble! This delectable dessert is perfectly tart and sweet with a buttery, golden crumble topping that is irresistible!

I may be showing all my nerdy cards by confessing this, but I look forward to rhubarb season almost as much as Christmas or naps.

I love rhubarb!!

Scoop of strawberry rhubarb crumble in white baking pan.

My struggling rhubarb plant has truly blossomed this spring. I’ve spent a lot of time hovering over it, saying nice things to it, showering it with metaphoric rhubarb love while it benefits from a lot of natural showers.

My blogging mission won’t be complete until I share approximately 49 more rhubarb recipes. Currently, these are my favorite rhubarb recipes I’ve posted before:

Strawberry Rhubarb Pie (Brian’s all-time fave pie)
Brown Sugar Rhubarb Muffins with a Little Bit of Streusel (love these muffins!)
Rhubarb Streusel Cake with Warm Vanilla Sauce (amazing)

White plate with scoop of strawberry rhubarb crumble and vanilla ice cream.

And today I’m adding to that rather small category of rhubarb recipes by sharing this strawberry rhubarb crumble.

It is amazing! Really. Simple and amazing.

It’s not altogether too different from the strawberry rhubarb pie we know and love, but much simpler sans pie crust and piled in a 9X13-inch baking dish.

Perfectly tart and sweet, the rhubarb strawberry filling is a delightful contrast paired with the buttery, crumbly (divine) topping.

A quintessential spring dessert as rhubarb is in peak season, this strawberry rhubarb crumble is a show stopper with its fresh, bright flavors.

Strawberry rhubarb crumble topping in white baking pan.

Plus, it’s so, so easy to make, it’s the perfect dessert for company or potluck. No-fuss desserts are the best of the best.

I promise I’ll try not to force too many of my opinions on you and coerce you into serving it with vanilla ice cream.

But I will say, I think you’ll be super sad if you don’t. And I really don’t want anyone to be sad. So, actually, I take that back, I’m pretty much telling you that you must, must, must have vanilla ice cream with this tasty concoction.

The creamy, melty ice cream with the warm crumble is absolute desserty crumbly bliss.

Bring on rhubarb season! Any favorite rhubarb recipes you think I can’t live without? I’d love to hear about them!

White plate with scoop of strawberry rhubarb crumble and vanilla ice cream.

One Year Ago: Instant Pot Indian Vegetable Rice
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Three Years Ago: Sweet Molasses Bread {Restaurant Knock-off}
Four Years Ago: Baked Shrimp and Orzo with Feta Cheese
Five Years Ago: Italian Lasagna Rolls

White plate with scoop of strawberry rhubarb crumble and vanilla ice cream.

Strawberry Rhubarb Crumble

4.60 stars (117 ratings)


Crumble Topping:

  • 2 ½ cups (355 g) all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • cup (71 g) granulated sugar
  • 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 8-9 or so medium stalks)
  • 2 quarts (907 g) strawberries, hulled and quartered or chopped, about 1/2-inch pieces
  • 1 tablespoon fresh lemon juice
  • 1 cup (212 g) granulated sugar
  • cup cornstarch
  • Pinch of salt
  • Vanilla ice cream, for serving


  • Preheat the oven to 375 degrees F.
  • 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 9X13-inch dish 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).
  • Spread the fruit filling evenly in the pan. Remove the topping from the fridge and crumble it in your fingers if it has hardened while chilling. Cover the fruit filling evenly with the topping.
  • Place the 9X13-inch dish on a foil-lined pan (in case the crumble bubbles a bit while baking) and bake for 45-50 minutes until the fruit mixture is bubbling and the topping is golden brown in spots.
  • Let the crumble rest out of the oven for 15 minutes (the filling will thicken as it rests). Serve warm with vanilla ice cream.
Serving: 1 Serving, Calories: 392kcal, Carbohydrates: 65g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 158mg, Fiber: 4g, Sugar: 36g

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