The Only Strawberry Rhubarb Recipe You’ll Ever Need

I think I’ve found the perfect strawberry rhubarb recipe. Try it and tell me if you agree! Living in the midwest, rhubarb has always been a staple in my life. I grew up picking it, dipping it in sugar, and enjoying those tart bites. I love making pies with it and listening to the stories about how my grandma used to make it too. When I moved out of the midwest I learned that rhubarb wasn’t easy to find! This is our first spring back home and I finally got my hands on some rhubarb, so a strawberry rhubarb recipe was first on my list.

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The Best Crumble Recipe!

I’ve been using the same crumble/crust recipe for about a year now and it is by far my favorite recipe for bars, crisps, or a crumble top. It is sweet and the perfect pair for this tart strawberry rhubarb dessert. If you haven’t tried it yet, check out this Berry Bars Recipe. You can make the crust thicker or thinner depending on how you like it.

This is a big recipe and you could definitely get away with cutting it in half if you know you don’t like a thick crust. I had some left over when I made this recipe and used it for another recipe later.

Mix up your flour, sugar, baking powder, and salt. With a pastry blender, cut in the butter and egg. If you don’t have a pastry blender, please do yourself a favor and get one! Seriously, I waited way too long to buy one and it makes making dough so much easier! I no longer dread cutting in cold/room temperature butter. Your mixture should be combined and crumbly. Use this recipe for any kind of fruit bar. If you make a thick crust you’ll be able to eat these strawberry rhubarb goodies as bars and they’ll stay together beautifully. If you like a thinner crust, you’ll need a fork! Either way, it’s delicious!

Finally got my hands on RHUBARB!

Unfortunately, the strawberries in my garden weren’t ready to be picked when I made this strawberry rhubarb crumble so I had to use store-bought. I’m not sad about it but it would have been cool to use all locally or homegrown fruits, right?! I gathered rhubarb from the local farmer’s market and a friend and had enough to make two crumbles and a rhubarb cake (which I’ll share the recipe for soon!).

Strawberry Rhubarb Crumble

Are you ready for the easiest recipe ever? Preheat the oven to 350º and get a glass baking dish out. I used a 7×11 pan (if you use an 8×8 square pan, you will want to cut your crumble recipe in half and you’ll have a thicker filling). Cut up your strawberries and rhubarb into bite-sized pieces. Mix with sugar, cornstarch, and vanilla. Bam and that’s it! Put a layer of crumble crust down on the bottom of your pan and press it in a little bit. Add your strawberry rhubarb mixture on top and crumble your topping over the fruit. If you halved the crumble recipe you should use it all, if you didn’t you probably will have some left over.

Bake for 45-55 minutes, until the filling is bubbly and the top is golden. Let the crumble cool before cutting and serving. If you’re feeling extra frisky, throw a scoop of ice cream on top and ENJOY the yummiest strawberry rhubarb crumble ever! Be sure to try this Canned Strawberry Rhubarb Pie Filling recipe to use with this crumble crust. It makes this recipe even easier and enjoyable all year round.

Strawberry Rhubarb Crumble

This is such a delicious recipe that is sure to be a staple for summer parties and picnics. Make the crust thicker to make bars or thinner to make it more like a pie. Either way, gotta love a good strawberry rhubarb recipe.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Ingredients

  

Crumble

• 1 cup sugar
• 3 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup butter room temperature

Filling

• 4 cups rhubarb cut into bite sized pieces
• 2 cups strawberries cut into bite sized pieces
• 1/2 cup sugar
• 1 1/2 tbsp cornstarch
• 1 tsp vanilla

Instructions

 

• Preheat the oven to 350º
• To make the crumble, mix together flour, sugar, baking powder, and salt. With a pastry blender, blend in butter and egg until the mixture is mixed and crumbly. Half the recipe if you want a thinner crust.
• Press some of the crumble to the bottom of a 7×11 dish. The thicker the crust, the more like a bar your dessert will be.
• In a medium bowl, combine 4 cups rhubarb and 2 cups strawberries with 1/2 cup sugar, 1 1/2 tbsp cornstarch, and 1 tsp vanilla. Mix until all the fruit is coated with the sugar mixture.
• Add the fruit mixture to the crust and top with crumble. Refridgerate any unused crumble for another recipe.
• Bake for 45-55 minutes or until the strawberry rhubarb is bubbly and top is golden.