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Strawberry Rhubarb Crumble

Yield: 12 Servings (9X13-inch pan)
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes

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

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.