Ingredients
Scale
Crumble Topping:
- 3/4 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/2 teaspoon baking powder
- 1/4 cup brown sugar
- 1 teaspoon lemon zest
- 1/2 cup chilled unsalted butter, cubed
Filling:
- 1 cup chopped rhubarb (about 2 stalks)
- 2 cups strawberries, hulled and quartered
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine flour, oats, baking powder, brown sugar, and lemon zest.
- Add cold butter and use your hands to form pea-sized crumbles.
- In another bowl, toss together rhubarb, strawberries, lemon juice, and brown sugar.
- Transfer filling into a greased 9-inch pie dish or 8×8 baking dish.
- Evenly sprinkle crumble topping over the fruit.
- Place dish on a foil-lined baking sheet and bake for 40–45 minutes, until golden and bubbly.
- Let cool slightly before serving. Serve as is or with vanilla ice cream or whipped cream.
Notes
- Let it cool: Helps the filling set and improves texture.
- Cold butter is key: Ensures a crumbly, crisp topping.
- Make ahead:
- Fridge: up to 3 days
- Freezer: up to 3 months
- Reheating: Bake at 375°F for 20–25 minutes until warm and crisp.
