Strawberry Rhubarb Crumble

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
  • Filling
    • 6 stalks rhubarb, cut into half inch pieces (about 4 cups)
    • 1 pint strawberries, stemmed and halved
    • 1 cup cane sugar
    • ¼ cup cornstarch
    • ½ tsp cinnamon
    • ¼ tsp nutmeg
    • Pinch salt
  • Crumble
    • ⅔ cup packed brown sugar
    • ½ cup all-purpose flour, or gluten-free flour blend
    • ½ cup rolled oats
    • ½ cup roasted hazelnuts, chopped
    • ½ tsp cinnamon
    • ½ cup butter, melted


  1. Preheat your oven to 375F. Grease a 9×9 inch baking dish with butter or a little cooking spray
  2. Mix together ¼ cup sugar, cornstarch, spices, and salt in a small bowl. In a large bowl mix strawberries and rhubarb. Add sugar-spice mixture to the rhubarb and toss to coat. Layer in the prepared baking dish.
  3. Combine brown sugar, oats, flour, hazelnuts, and cinnamon. Pour in melted butter and mix with your hands or a fork until mixture is evenly moistened and crumbly. Sprinkle over the top of the rhubarb.
  4. Place baking dish on a rimmed baking sheet with a bit of parchment paper. (You’ll be glad you did if it bubbles over!). Bake for about 40-45 minutes, or until rhubarb is cooked and topping is golden. Allow to cool for about 20 minutes before enjoying.

Like it? Share it!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print
Scroll to Top