What’s the difference between strawberry rhubarb crumble and strawberry rhubarb pie?

A strawberry rhubarb crumble has a buttery, crumbly topping made from flour, sugar, and butter, while a strawberry rhubarb pie uses a pastry crust. Both have that sweet and tart combo, but the textures are totally different.

Can I make a strawberry rhubarb cake instead of a crumble?

Yes, you can! A strawberry rhubarb cake has a batter base that gives it a denser, cake-like texture. It’s still the same awesome strawberry and rhubarb combo, just with a different twist!

How is strawberry rhubarb crisp different from a crumble?

A crisp includes oats in the topping, which gives it a crunchier texture compared to the crumble, which is made with just flour, butter, and sugar. If you want something with more of a bite, the crisp might be more your style.

Can I use rhubarb oatmeal crumble as a topping for other desserts?

Definitely! A rhubarb oatmeal crumble topping works great on pies, baked fruits, or even as a topping for yogurt and ice cream. The oats give it a nice crunch that makes it super versatile for all kinds of desserts.

Can I make strawberry muffins with rhubarb?

You bet! Just toss in some diced rhubarb with your strawberries when making muffin batter. It’s a perfect way to add a tart twist to your muffins, making them a great breakfast or snack option.

Strawberry Rhubarb Crumble Easy Recipe for a Perfect Dessert

Description

This strawberry rhubarb crumble combines the sweet flavor of strawberries with the tartness of rhubarb, all topped with a buttery, crumbly topping that bakes up golden and crispy. It’s a simple yet delicious dessert that’s easy to make and always a crowd-pleaser.

Ingredients

Scale

4 cups chopped rhubarb
2 cups quartered strawberries
3/4 cup white granulated sugar
1 1/2 tbsp cornstarch
2 tbsp orange juice
1 cup all-purpose flour
3/4 cup light brown sugar
3/4 cup old-fashioned rolled oats
3/4 tsp cinnamon
1/2 tsp kosher salt
1/2 cup unsalted butter, cold and cut into small pieces

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Instructions

Preheat your oven to 350°F and butter a 9×9-inch pan. Set aside.
In a large bowl, combine the rhubarb, strawberries, white sugar, orange juice, and cornstarch. Stir to coat everything, then pour the mixture into the prepared baking dish.
In the same bowl, mix the flour, brown sugar, oats, cinnamon, and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the dry mixture until it forms pea-sized pieces.
Spread the crumble topping evenly over the fruit filling.
Bake for 50-60 minutes or until the filling is bubbling and the topping is golden brown. Let cool for 1-2 hours before serving.

Notes

For a crunchy topping, make sure to use cold butter. If using frozen fruit, be sure to thaw and drain it before adding to the crumble to avoid excess liquid.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 30g
Sodium: 15mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 2g
Cholesterol: 30mg