Strawberry-Rhubarb Crumble

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 303.4
  • Total Fat: 12.6 g
  • Cholesterol: 31.7 mg
  • Sodium: 150.5 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.6 g

View full nutritional breakdown of Strawberry-Rhubarb Crumble calories by ingredient
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From the Excellent blog : Smitten Kitchen From the Excellent blog : Smitten Kitchen
Number of Servings: 8


    For the topping:
    1 1/3 cup flour
    1 teaspoon baking powder
    3 tablespoons sugar
    3 tablespoons Demerara sugar (or turbinado sugar, or Sugar in the Raw)
    Zest of one lemon
    1/4 pound (1 stick) unsalted butter, melted

    For the filling:
    1 ½ cups rhubarb, chopped into 1-inch pieces
    1 quart strawberries plus a few extras, hulled, quartered
    Juice of one lemon
    ½ cup sugar
    ½ cup flour
    Pinch of salt


1. Heat oven to 375 degrees. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, flour and pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

Yield: 6 to 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MURASAKI333.

TAGS:  Desserts |

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