Strawberry Rhubarb Crumble is the perfect combination of sweet strawberries and tart rhubarb. With a crunchy oat topping. The perfect easy dessert tastes amazing served with a scoop of vanilla ice cream.

Easy strawberry rhubarb crumble recipe is the perfect balance of sweet strawberries and tart rhubarb. Topped with an flavorful, crunchy oat topping. This dessert is not only easy but tastes amazing. Especially when served warm with a scoop of vanilla ice cream. It doesn’t get much better than that!

I love rhubarb in the spring/summer and have had an abundance of it. I made this recipe a couple of times for different gatherings to use up my rhubarb. This recipe was inspired by my rhubarb crunch recipe. I just made a few changes like adding strawberries and simplified it. If you have an abundance of rhubarb make sure to check the recipe out or follow the steps on my How to freeze rhubarb post to use it later.

Ingredients in Strawberry Rhubarb Crumble Recipe

Strawberries- You will need 3 cups of hulled, sliced strawberries.
Rhubarb- 3 cups of sliced rhubarb are needed.
Sugar- ¾ cup of sugar sweetens tart rhubarb.
Flour- You will use 1 cup of all purpose flour in the crumble mixture plus 1½ tablespoons to thicken the strawberry and rhubarb mixture.
Oats- 1 cup of oats are used in the crumble mixture.
Brown sugar- ½ cup of brown sugar sweetens the crumble topping.
Cinnamon-1 teaspoon of cinnamon adds wonderful flavor to the topping.
Butter- ½ cup of melted butter is used for the crumble.
Vanilla- 1 teaspoon of vanilla extract adds a depth of flavor.

How to Make Strawberry Rhubarb Crumble

Combine rhubarb, strawberries, sugar, and 1½ tablespoons of flour.
In a separate bowl, mix together flour, oats, brown sugar, and cinnamon. Pour in the melted butter and vanilla. Mix to combine.
Spread the rhubarb mixture evenly in the baking dish. Sprinkle the oat mixture over the top.
Bake 45 minutes or until golden and bubbly.
Let cool slightly before serving.

strawberry and rhubarb mixture in the baking dish

strawberry and rhubarb mixture with oat topping in the baking dish

Can I Use Frozen Fruit?

I prefer fresh fruit if possible. But you can definitely use frozen fruit. You don’t need to thaw the fruit first. It may turn out slight more runny but will still taste just as amazing.

Gluten Free Strawberry Rhubarb Crumble

You can easily make this recipe gluten free by using gluten free all purpose flour.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze in a freezer safe container for up to 3 months.

Reheat in the microwave or oven at 350°F until warm.

More Rhubarb Recipes

rhubarb gin cocktail — **Rhubarb Crunch**

Strawberry Rhubarb Crumble

An easy dessert made with sweet strawberries, tart rhubarb, and a crunchy oat topping.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: strawberry rhubarb, strawberry rhubarb crisp, strawberry rhubarb crumble

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Equipment

9 by 13 baking dish
2 mixing bowls

Ingredients

3 cups rhubarb sliced
3 cups strawberries hulled and sliced
¾ cup sugar
1 cup all-purpose flour plus 1½ tbsp, divided
1 cup oats
½ cup brown sugar
1 tsp cinnamon
½ cup butter melted
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F.
Combine rhubarb, strawberries, sugar, and 1½ tablespoons of flour.
In a separate bowl, mix together flour, oats, brown sugar, and cinnamon. Pour in the melted butter and vanilla. Mix to combine.
Spread the rhubarb mixture evenly in the baking dish. Sprinkle the oat mixture over the top.
Bake 45 minutes or until golden and bubbly.
Let cool slightly before serving.
Store leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

*For Gluten-free: Replace all-purpose flour with gluten-free all-purpose flour.

Did you make this recipe? Please leave a comment and rating. Follow on Instagram @homesweettableeats & Hashtag it #homesweettableeats. Or post pictures on homesweettable FB page. I love to see your beautiful creations!