“I love crumbles because it’s easy to change up the fruit based on what’s in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor,” says Bobby.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons granulated sugar
- 3 tablespoons demerara or turbinado sugar
- Grated zest of 1 lemon
- 10 tablespoons unsalted butter, melted
- 1 1/2 cups 1-inch pieces chopped rhubarb
- 1 quart strawberries plus a few extras, hulled and quartered
- Juice of 1 lemon
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- Pinch of salt
- Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving
Instructions
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 354 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 42 mg |
| Sodium | 75 mg |
Reviews
Made this recipe to the T…..it falls flat as it is missing OATMEAL which makes it CRUNCH. I thought I’d try something “new” instead of my usual crumble recipe which is from Ina Garten…..the BEST. Sorry Bobby this one is just plain flat and lacking. I would skip this one.
Absolutely delicious! I made this for my family and they loved it! I topped it off with old fashioned vanilla ice cream. It was so good and I’d totally make it again!
Delicious! Served it with butter pecan ice cream. Yum!
tasted like pie to me and I loved it! So easy to make! I am going to try this with other fruit fillings as well.
Made it exactly as written and came out great! Will do a shortbread crust next time. I just prefer bars. ♀️
This is so delicious and easy! I love rhubarb season! I am already baking this for the second time in a week. It was a huge hit with the friends I made it for. Love the crumble!
Was looking for a strawberry rhubarb recipe for the fresh fruit I got at the farmers market. This was perfect and very easy. Family loved it. Definitely recommend.
Best crumble recipe I’ve made! I’ve also made with apples which is just as delicious.
This dish was absolutely the best!! The only difference I had in the recipe was brown sugar for turbinado sugar ( didn’t have it). My husband is a rhubarb junky. In his words, “The best I ever ate.” I agree! It was amazing and easy!
I used brown sugar instead of the special sugar in the crumble. And doubled the recipe for a 10×14 casserole glass baking pan. I did the temp at 350 for an hour and then finished with 3 minutes on low broil to golden up the crumble a little more. It turned out great! Probably could have increased the brown sugar a little more than the other sugar called for but it was still fine. Husband really liked it and it was easy to throw together.