Strawberry Rhubarb Crumble

Crumbles are great for the warmer months. They can be made with pretty much any fruit, are super simple and pair well with a scoop of vanilla ice cream on top. Summer is an ideal time for cherry pie, blueberry pie and strawberry rhubarb pie… How about making one of those into a crumble? Today, I am bringing you just that… A Strawberry Rhubarb Crumble.

A little backstory on Rhubarb… You may think that rhubarb is related to celery because it pretty much just looks like red celery and that it is a fruit because it’s primarily used in dessert, but, both accounts are wrong. Rhubarb and celery while they may look alike are not part of the same family, and based on the theory that fruits have seeds, rhubarb is not a fruit. Rhubarb is used in baking because its tart flavor will not become overly sweet when added with sugar and other sweeteners. To me rhubarb tastes like an unripen apple. If you’re keen on tart flavors then raw rhubarb may be perfect for you, but, avoid eating its leaves as they contain high levels of oxalic acid which can cause kidney damage, granted, you would have to eat a pretty hefty amount, but even a small amount can make you sick so why take the chance. Anyhoo, back to the crumble.

I began by making the topping… I mixed flour, baking powder, granulated sugar, light brown sugar and lemon zest in a bowl. I then added in melted butter and stirred all of the ingredients together until it formed into clumps and then refrigerated it for 10 minutes.

In another bowl I made the filling by tossing together chopped rhubarb, quartered strawberries, lemon juice, granulated sugar, salt and to thicken the filling, cornstarch. I transferred this to a 9-inch deep dish pie plate and let it sit for 10 minutes.

Once everything had sat for its designated time I covered the fruit with the crumb topping…

And baked it in a 375 preheated oven for about 45 minutes. Until the filling was bubbly.

I let the crumble rest for a bit and then enjoyed some with what else, a scoop of vanilla ice cream.

If you’re looking for some more easy summer cakes to make check out the Dump Cakes I posted about a few years ago or the Apple Streusel Dump Cake I made for Thanksgiving last year.

And, if you happen to buy too much rhubarb and need another recipe to try out, check out these Rhubarb Cupcakes.

Strawberry Rhubarb Crumble


For the Topping:

1 1/3 cups flour

1 teaspoon baking powder

3 tablespoons granulated sugar

3 tablespoons light brown sugar

Grated zest of 1 lemon

10 tablespoons unsalted butter, melted

For the Filling:

1 1/2 cups 1-inch pieced chopped rhubarb (about 3 stalks)

1 quart strawberries hulled and quartered (about 4 cups)

Juice of lemon

1/2 cup granulated sugar

3 tablespoons cornstarch

Pinch of salt

Vanilla ice cream for serving


Preheat the oven to 375 F.

Make the topping: In a medium bowl combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir the mixture until it forms small and large clumps. Refrigerate for 10 minutes.

Make the filling: In a large bowl combine the rhubarb, strawberries, lemon juice, sugar, salt and cornstarch. Let rest for 10 minutes and then transfer to a 9-inch deep dish pie plate or a 9-inch square baking dish.

Top the filling evenly with the topping mixture and place the dish on a foil lined baking sheet. Bake until the topping is golden brown and the filling is bubbling, about 40 to 50 minutes.

Let the crumble rest for at least 15 minutes before enjoying.

Serve warm and store leftovers in the refrigerator.

Recipe from Food Network

Rhubarb Cupcakes

Rhubarb… Those red celery-like stalks that you see in the supermarket during the spring time that you always wonder “what can I make with those?” The usual answer is pie. Recently I was at the supermarket and came across them while looking for raspberries and decided to pick up a pack unsure of what I was going to make with them and then I remembered a cupcake recipe I had seen in Martha Stewart’s Cupcakes cookbook.


Before whipping up the batter, I did a little prep work. I whisked together flour, baking soda, baking powder and salt in a bowl and set it aside and I diced up enough rhubarb for 2 cups.


Then, in the bowl of a stand mixer I creamed together one stick of butter and one cup of sugar until it was pale and fluffy. And then added in two eggs one at a time and finally vanilla extract.


Now it was time to incorporate the flour mixture, rhubarb, and sour cream into the butter mixture.


With the mixer on low speed I added in the flour mixture in two batches, alternating with the sour cream and then folded in the diced rhubarb.


Following that I divided the batter among lined cupcake tins and baked them in a 350 F preheated oven for 25 minutes, rotating halfway through.


The cupcakes right out of the oven… I immediately transferred them to wire racks so they could cool completely while still in the pan.

IMG_4187 IMG_4189

While these cupcakes were delicious all on their own, I decided to whip up a batch of whipped cream to top them.


And dolloped a few of them with some added sweetness…


These cupcakes were incredibly moist and fluffy… The way a perfect cupcake should be! After making these I am in no rush to try rhubarb pie.



Rhubarb Cupcakes

Makes 16

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon coarse salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream, room temperature

2 cups diced rhubarb (about 1/2 pound)

1. Preheat oven to 350 F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of owl as needed. Beat in vanilla extract. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each, Stir in diced rhubarb.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester in centers comes out clean, about 25 minutes. Transfer tine to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in an airtight container.


Whipped Cream

1 cup heavy cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

Whip cream in a large bowl until soft peaks form. Add in the confectioners’ sugar and vanilla extract and continue whipping until stiff peaks form. I usually place the whisk attachment for the mixer and bowl in the freezer for about 15-30 minutes prior to making the cream.


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