Buttery Strawberry Rhubarb Crumble

Finding a dessert that really celebrates spring produce while being easy enough for a weeknight can feel nearly impossible. After all, you want something that shows off those first bright strawberries and tangy rhubarb stalks at the farmers market, but you don’t have hours to spend in the kitchen wrestling with complicated techniques.

Luckily, this strawberry rhubarb crumble checks all the boxes: it’s simple to throw together, uses ingredients you probably already have in your pantry, and delivers that perfect balance of sweet and tart that makes spring baking so special.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is definitely your best bet for this crumble, and you’ll find it in grocery stores during its peak season from April through June. The stalks can range from green to deep red, and while the red varieties look prettier, the color doesn’t actually affect the flavor – both work equally well. When selecting rhubarb, look for firm, crisp stalks and avoid any that feel soft or look shriveled. If you can only find frozen rhubarb, that’s totally fine too – just make sure to thaw it completely and drain off any excess liquid before using it in the recipe, otherwise your crumble might turn out a bit watery.

Options for Substitutions

This crumble is pretty forgiving, so here are some swaps you can make if needed:

• Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all strawberries (6 cups total) or mix in other berries like raspberries or blueberries. Just keep in mind the flavor will be sweeter and less tart.
• Strawberries: Feel free to swap strawberries for other berries like blackberries or raspberries. You can also use frozen berries – just thaw and drain them first to avoid excess liquid.
• Orange juice: Lemon juice works great here too and adds a nice bright flavor. You can also skip it entirely if you don’t have citrus on hand.
• Old-fashioned oats: Quick oats can work in a pinch, though the texture will be slightly less chunky. Don’t use instant oats as they’ll get too mushy.
• Cornstarch: You can substitute with the same amount of tapioca starch or use 2 tablespoons of all-purpose flour instead.
• Butter: For a dairy-free version, use coconut oil (solid, not melted) or vegan butter sticks. The texture will be slightly different but still tasty.

Watch Out for These Mistakes While Baking

The biggest mistake when making fruit crumbles is not draining excess liquid from the fruit mixture, which can leave you with a watery dessert instead of a thick, jammy filling – if your rhubarb and strawberries look particularly juicy, let them sit with the sugar for 10 minutes and drain off some of the liquid before baking.

Another common error is over-mixing the crumble topping, as working the butter too much creates a dense, cookie-like layer rather than those nice crumbly clusters you want – stop mixing once the butter is incorporated and the mixture looks like coarse, wet sand.

Don’t skip the cooling time either, since the filling needs at least an hour to set up properly, and cutting into it too early will result in a runny mess on your plate.

For an extra-crispy topping, make sure your butter is truly cold when you mix it in, and consider popping the assembled crumble in the fridge for 15 minutes before baking.

What to Serve With Strawberry Rhubarb Crumble?

A big scoop of vanilla ice cream is pretty much mandatory with strawberry rhubarb crumble – the cold, creamy ice cream melting into the warm, tart fruit filling is absolutely perfect. If you’re not an ice cream person, a dollop of fresh whipped cream or even some Greek yogurt works great too, especially for breakfast or brunch. I love serving this crumble at the end of a casual dinner party since you can make it ahead and just warm it up before serving. For a really indulgent treat, try drizzling some caramel sauce over the top along with your ice cream, or serve it alongside a strong cup of coffee for an afternoon pick-me-up.

Storage Instructions

Store: Keep any leftover crumble covered with foil or plastic wrap in the fridge for up to 4 days. The topping might lose a bit of its crunch, but it’ll still taste great. I actually don’t mind it a little softer the next day!

Freeze: You can freeze baked crumble for up to 3 months in an airtight container or wrapped well in foil. Let it thaw in the fridge overnight before reheating. If you want to prep ahead, you can also assemble the whole thing unbaked and freeze it, then bake straight from frozen (just add about 15 extra minutes to the baking time).

Reheat: Warm it up in a 350°F oven for about 15-20 minutes until heated through. This helps crisp up the topping again. You can also microwave individual portions for about 30-45 seconds, though the topping won’t be as crunchy that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 15-20 g
• Fat: 48-54 g
• Carbohydrates: 370-400 g

Ingredients

For the filling:

• 4 cups rhubarb (cut into 1/2-inch thick slices)
• 2 cups strawberries (hulled and quartered)
• 3/4 cup sugar
• 2 tbsp cornstarch (to ensure a perfectly thickened sauce)
• 2 tbsp orange juice
• 1 tsp vanilla extract

For the topping:

• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 3/4 cup old fashioned oats
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 8 tbsp butter (cold and cut into 1/2-inch cubes)
• 1/4 cup chopped pecans

Step 1: Prepare the Mise en Place and Preheat

• 4 cups rhubarb
• 2 cups strawberries
• 8 tbsp butter

Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish or similar size.

While the oven heats, cut the rhubarb into 1/2-inch thick slices, hull and quarter the strawberries, and cut the cold butter into 1/2-inch cubes—keeping the butter cold is essential for creating a crumbly topping.

Have all your ingredients measured and ready before you begin mixing.

Step 2: Build the Fruit Filling

• rhubarb and strawberries from Step 1
• 3/4 cup sugar
• 2 tbsp cornstarch
• 2 tbsp orange juice
• 1 tsp vanilla extract

In a large bowl, combine the prepared rhubarb and strawberries with the sugar, cornstarch, orange juice, and vanilla extract.

Toss everything together gently until the fruit is evenly coated and the cornstarch is fully dissolved—this ensures the filling will thicken properly as it bakes and won’t be watery.

I like to let the mixture sit for just a minute or two; the fruit’s natural juices start to release and blend with the sugar, creating a more cohesive filling.

Step 3: Assemble and Top the Crumble

• fruit filling from Step 2
• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 3/4 cup old fashioned oats
• 1 tsp ground cinnamon
• 1/2 tsp salt
• cold butter cubes from Step 1
• 1/4 cup chopped pecans

Pour the fruit filling into your prepared baking dish and spread it in an even layer.

In a separate bowl, combine the flour, brown sugar, oats, cinnamon, and salt.

Add the cold butter cubes and use a pastry cutter, two forks, or your fingertips to work the butter into the dry mixture until it resembles coarse wet sand with pea-sized pieces of butter throughout.

Sprinkle this crumble topping evenly over the fruit, then scatter the chopped pecans on top for added texture and flavor.

Step 4: Bake Until Golden and Bubbling

Bake the crumble in your preheated 350°F oven for 50-60 minutes, until the topping is golden brown and you see the fruit filling bubbling around the edges.

The golden color on the oats indicates that the flavors have developed fully and the butter has created that perfect crumbly texture.

I prefer to check at 50 minutes and tent with foil if the top is browning too quickly—you want it golden, not dark.

Step 5: Cool and Serve

Remove the crumble from the oven and let it rest at room temperature for 1-2 hours before serving.

This cooling time allows the filling to set properly so each spoonful holds together nicely, and it also ensures the dish isn’t mouth-burningly hot.

Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream on the side.

Buttery Strawberry Rhubarb Crumble

Delicious Buttery Strawberry Rhubarb Crumble recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 8 slices

Calories: 1950

Ingredients Method

Ingredients

  

For the filling

• 4 cups rhubarb (cut into 1/2-inch thick slices)
• 2 cups strawberries (hulled and quartered)
• 3/4 cup sugar
• 2 tbsp cornstarch (to ensure a perfectly thickened sauce)
• 2 tbsp orange juice
• 1 tsp vanilla extract

For the topping

• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 3/4 cup old fashioned oats
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 8 tbsp butter (cold and cut into 1/2-inch cubes)
• 1/4 cup chopped pecans

Method

 

1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish or similar size. While the oven heats, cut the rhubarb into 1/2-inch thick slices, hull and quarter the strawberries, and cut the cold butter into 1/2-inch cubes—keeping the butter cold is essential for creating a crumbly topping. Have all your ingredients measured and ready before you begin mixing.
2. In a large bowl, combine the prepared rhubarb and strawberries with the sugar, cornstarch, orange juice, and vanilla extract. Toss everything together gently until the fruit is evenly coated and the cornstarch is fully dissolved—this ensures the filling will thicken properly as it bakes and won't be watery. I like to let the mixture sit for just a minute or two; the fruit's natural juices start to release and blend with the sugar, creating a more cohesive filling.
3. Pour the fruit filling into your prepared baking dish and spread it in an even layer. In a separate bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter, two forks, or your fingertips to work the butter into the dry mixture until it resembles coarse wet sand with pea-sized pieces of butter throughout. Sprinkle this crumble topping evenly over the fruit, then scatter the chopped pecans on top for added texture and flavor.
4. Bake the crumble in your preheated 350°F oven for 50-60 minutes, until the topping is golden brown and you see the fruit filling bubbling around the edges. The golden color on the oats indicates that the flavors have developed fully and the butter has created that perfect crumbly texture. I prefer to check at 50 minutes and tent with foil if the top is browning too quickly—you want it golden, not dark.
5. Remove the crumble from the oven and let it rest at room temperature for 1-2 hours before serving. This cooling time allows the filling to set properly so each spoonful holds together nicely, and it also ensures the dish isn't mouth-burningly hot. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream on the side.