Best strawberry rhubarb crumble recipe

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I have never eaten such a delicious rhubarb cake before. Most of the rhubarb cakes were either too sour or too sweet for my taste. But this with strawberry rhubarb crumble recipe is in my opinion the best. Even my husband who is not a fan of rhubarb and always claims that his mum punished him enough already in his life by making rhubarb featured cakes every spring, approves this crumble.
Yesterday I made this strawberry rhubarb for afternoon tea and everyone raved about it! There were no leftovers!

This strawberry rhubarb crumble……

  • is very simple
  • uses a handful of ingredients
  • only takes 40 minutes to make from start to finish
  • tastes over the top! Crispy, moist and not too sweet
  • And you can make it at any time of the year. You can use apples, plums, apricots, etc.

Strawberry rhubarb crumble tastes amazing served with whipped cream or vanilla ice cream. It tastes even better the next day. 😉

How to make strawberry rhubarb crumble?

This strawberry rhubarb crumble is made with plain flour, chopped almonds, strawberries, rhubarb, sugar and butter.

Wash the rhubarb very well and pat dry with paper towels. Using a sharp knife cut off the ends, peel and cut into bite size pieces. Wash the strawberries as well, pat dry, cut off the stems and cut into small pieces.

In a large pot melt the butter.

Once the butter has melted

add sugar, flour, almonds and salt and stir well, using a fork.

Put half of the crumbles in the buttered form.

Scatter rhubarb and strawberries over the base and top with the remaining crumbles.

Dust with icing sugar and bake for about 25 minutes in a preheated oven.

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Best strawberry rhubarb crumble recipe

This BEST strawberry rhubarb crumble recipe tastes amazing served with whipped cream or vanilla ice cream. Perfect for afternoon tea or dessert.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: afternoon tea, Breakfast, Brunch, Cakes, Dessert
Cuisine: American, German
Keyword: baking, pie, rhabarber crumble, rhubarb, rhubarb crumble, spring treats
Servings: 12 Servings
Author: Ester kocht

Ingredients

  • 400 g (14.1 oz/ 3 1/3 cups) plain flour
  • 250 g (8.8 oz) butter plus extra for the baking form
  • a pinch of salt
  • 150 g (5.3 oz/ ¾ cup) sugar
  • 100 g (3.5 oz/ 2/3 cup) almonds chopped
  • ¼ teaspoon vanilla extract / 1 package vanilla sugar (7 g/ 0.2 oz)
  • 1 tablespoon icing sugar for dusting
  • 400 g (14.1
    oz)
    fresh strawberries
  • 350 g (12.3 oz) rhubarb

Instructions

  • Grease the pie form or round casserole dish with butter and preheat the oven to 200 °C (390 °F), with both top and bottom heat.
    Wash the rhubarb very well and pat dry with paper towels. Using a sharp knife cut off the ends, peel and cut into bite size pieces. Wash the strawberries as well, pat dry, cut off the stems and cut into small pieces. In a large pot melt butter. Once the butter has melted, add sugar, a pinch of salt, flour, almonds and salt and stir well, using a fork.
    Put half of the crumbles in the buttered form. Scatter rhubarb and strawberries over the base and top with the remaining crumbles. Dust with icing sugar and bake for about 25 minutes in a preheated oven.

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