Strawberry-Rhubarb Crumble Dessert Recipe

Name: Strawberry-Rhubarb Crumble Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1 1/2 cups quick cooking oats uncooked; 1 cup firmly packed brown sugar; 3/4 cup butter softened; 1/2 teaspoon baking soda; 1 1/2 cups rhubarb fresh or frozen unsweetened, cut into 1-inch pieces; 1 1/2 cups strawberries sliced fresh; 1 tablespoon lemon juice; 1/2 cup sugar; 2 tablespoons cornstarch; 1 cup powdered sugar; 2 tablespoons milk

Servings: persons

1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats uncooked
1 cup firmly packed brown sugar
3/4 cup butter softened
1/2 teaspoon baking soda
1 1/2 cups rhubarb fresh or frozen unsweetened, cut into 1-inch pieces
1 1/2 cups strawberries sliced fresh
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
1 cup powdered sugar
2 tablespoons milk

1
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
2
Cover and cook over medium heat, stirring occasionally, until fruit is tender (15 minutes).
3
Combine 1/2 cup sugar and cornstarch in small bowl.
4
Stir into fruit mixture.
5
Continue cooking, stirring constantly, until mixture comes to a boil (1 minute).
6
Continue boiling until thickened (1 minute).
7
Remove from heat.
8
Combine all crust ingredients in large bowl.
9
Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
10
Reserve 1 1/2 cups crumb mixture.
11
Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan.
12
Spread filling over crust.
13
Sprinkle with reserved crumb mixture.
14
Bake for 35 minutes in a 350 degree oven, or until golden brown.
15
Cool completely.
16
Combine all icing ingredients in small bowl.

1075

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 1/2 cups quick cooking oats uncooked, 1 cup firmly packed brown sugar, 3/4 cup butter softened, and more.

Yes, Strawberry-Rhubarb Crumble Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry-Rhubarb Crumble Dessert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions