Strawberry Rhubarb Crumble

This is far and away the best crumble topping that I have ever found. It challenges the Moosewood Apple Krisp as my favorite easy-to-throw-together recipe. Adapted from Smitten Kitchen. This recipe can also be made with any fruits that you might have laying around – just remember to adjust the amount of sugar that you use in the fruit filling.



  • 1 1/3 c flour
  • 1 t baking powder
  • 3 T sugar
  • 3 T demerara or raw sugar
  • 1 stick butter, melted

Fruit Filling

  • 1.5 c rhubarb, chopped
  • ~4 c strawberries, hulled and chopped
  • 1/2 c sugar
  • 3 T cornstarch
  • pinch of salt


  1. Preheat oven to 375F. To prepare topping, mix flour, baking soda, and sugars, then combine with butter until the texture is like clumpy, wet sand.
  2. Toss together fruit, cornstarch, salt, and sugar.
  3. Spread fruit mixture evenly in a pyrex dish, then sprinkle with the topping. Bake until fruit is bubbling and topping is gold brown, 40-50 minutes.

Serve warm with vanilla ice cream.

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