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Strawberry-Rhubarb Crumble


  • 8
  • 45 min

Submitted by Joel & Beth Wilson


  • 3⁄4 C all-purpose flour
  • 2⁄3 C plus 1⁄2 C sugar
  • Large pinch of salt
  • 6 Tbsp butter, cut into small cubes
  • 1⁄2 C old-fashioned oats
  • 1⁄2 C slivered almonds, toasted
  • 1 lb strawberries, hulled, halved (about 4 cups)
  • 12 oz rhubarb, ends trimmed, stalks cut crosswise into 1⁄2-inch-thick pieces
  • 1 Tbsp cornstarch


Combine flour, 2⁄3 cup sugar, and salt in medium bowl; stir to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Add oats and nuts.

Preheat oven to 375°. Grease an 11 x 7 baking dish. Add strawberries and rhubarb. Stir  1⁄2 cup sugar with cornstarch until cornstarch disappears and sprinkle over fruit. Stir a few times. Sprinkle oat topping evenly over fruit.

Bake until fruit filling bubbles and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with vanilla ice cream or plain whipped cream. Serves 8.

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