Strawberry Rhubarb Crumble

We're full swing into rhubarb season up here in Seattle! Rhubarb margaritas are nice, especially as the weather has been so unseasonably warm this week, but I really wanted to try my hand at a more classic strawberry rhubarb dish. Enter Smitten Kitchen's strawberry-rhubarb crumble: perfect. (See Cakespy for an interesting article on the difference between a crumble, a cobbler, a slump, a grunt, etc.)


Now I didn't have the full quart of strawberries the recipe called for, so I just upped the rhubarb and called it a day. Luckily, the fruit innards of crumble-esque desserts aren't too picky.

I cut my strawberries in half, chopped the rhubarb into 1-inch chunks, added the zest of one lemon, and dumped the whole mess into a 9-inch deep casserole dish.


Then I added the juice of the lemon, half a cup of powdered sugar, and a pinch of salt. If you use white granulated sugar, be sure to add a few tablespoons of cornstarch to thicken the filling; powdered sugar already includes it.

The crumble topping is flour, baking powder, white and brown sugars, and a melted stick of butter. Mix it up until you have a crumbly batter, and distribute evenly over the top of your filling.


Place your casserole on a baking sheet and bake at 375 degrees for 40-50 minutes until the topping is golden and the fruit is bubbling up from underneath. Yummy!

Strawberry-Rhubarb Crumble

Adapted from Smitten Kitchen, makes 6 to 8 servings (if you're willing to share!)

For the filling:

1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Zest of one lemon

Juice of one lemon
1/2 cup powdered sugar (or white sugar plus some cornstarch)
Pinch of salt

For the topping:

1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

1. Heat oven to 375°F. Prepare filling: Toss rhubarb, strawberries, lemon juice, zest, powdered sugar, and a pinch of salt in a 9-inch deep-dish casserole or pie plate.

2. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars, and melted butter. Mix until small and large clumps form.

3. Cover fruit thickly and evenly with topping. Place dish on a baking sheet and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.