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

Ingredients:

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

Directions:

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

Shortcut Cupcakes

There’s nothing like baked treats made from scratch, but taking a shortcut can create something just as delicious – as was the case when I recently made Strawberry Shortcake Cupcakes and Cinnamon Roll Cupcakes. The shortcut for these cupcakes came in the form of using packaged cupcake mix. I came across these Betty Crocker Cupcake mixes that are perfectly proportioned for 12 cupcakes.

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I got the idea for the Cinnamon Roll Cupcakes from a fellow bloggers website – Eat My Shortbread – and while she made hers from scratch I mixed in about 1/2 cup of sour cream to the batter of the yellow cupcake mix. Once I had my batter divided up among my twelve-cup muffin tin I swirled in a mixture of  cinnamon, brown sugar and melted butter. After baking for 15 minutes this was the final product.

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For the frosting, I made a Cream Cheese frosting and piped in on to each of the cupcakes and then sprinkled them with cinnamon.

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I usually make Strawberry Shortcake as a whole cake but decided to try out my method of making the cake on a smaller scale… i.e. cupcakes. To start I followed the directions to make the cupcakes on the white cupcake package. I then used a cupcake corer to make a hole in each of the cupcakes to fill them.

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For the filling I made fresh whipped cream and folded in chopped strawberries.

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I then filled each of the cupcakes. I actually made too much of the filling but it definitely didn’t go to waste… It was a nice afternoon snack.

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For the frosting I whipped up another batch of whipped cream and piped it on to each of the cupcakes.

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Overall the cupcakes were a hit, especially the Cinnamon Roll ones.

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Cream Cheese Frosting

2 8 ounce packages cream cheese, softened

1 stick unsealed butter

2 cups confectioners’ sugar

1 teaspoon vanilla extract

In a medium bowl cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.

Whipped Cream

1 cup heavy cream, cold

2 tablespoons confectioners’ sugar

Chill a large bowl (stainless steel or glass) and a whisk or mixer beaters for 30 minutes. Combine the heavy cream and sugar in the bowl and whisk or beat at medium speed until cream holds soft peaks. Yields approximately 2 cups.