Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble is the perfect treat. Not too sweet, with a crumbly oat topping, and the season’s freshest produce. 

In its natural state, rhubarb actually has an apple-y taste, not too sweet, but oh so good. When paired with fresh sweet strawberries, the need to use so much sugar disappears. Add a crumbly topping of oats, some lemon zest, and a touch of brown sugar, and rhubarb finds its perfect home.

Strawberry Rhubarb Crumble

Prep Time 5 mins
Cook Time 45 mins



  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 tsp baking powder
  • 1/4 cup brown sugar
  • 1 tsp lemon zest
  • 1/2 cup chilled unsalted butter, cut into cubes


  • 1 cup rhubarb, chopped
  • 2 cups strawberries, hulled and quartered
  • 1 tbsp lemon juice
  • 1/4 cup brown sugar


  • Preheat oven to 375° F.
  • Place the first 5 ingredients into a bowl and combine.
  • Add the butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
  • To prepare the filling, toss all the ingredients in a bowl and then place in an oil-sprayed 9-inch pie dish or an 8×8 baking dish.
  • Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.
  • Cool and serve.