Cake vs. Bacon

A household divided over sweet & savory

Strawberry Rhubarb Crumble

I have been stockpiling strawberries and rhubarb from the garden since they started ripening this season, all in preparation of making this dessert right here.

DSC01150-2.jpg

I admit. My original intention was to make a pie, but I realized I eat far too much pie. So the little one and I decided on a crumble instead. It still has that delicious sweet strawberry with tangy rhubarb filling, but with a brown sugar and cinnamon top and bottom. So. Good.

DSC01159-2

I’m kinda mad we didn’t have any vanilla ice cream, but that just gives us an excuse to make it again sooner than later. And besides, the little one even went as far to say she thinks this may be the most delicious dessert we’ve made yet. So yeah. We’ll be classifying this as a keeper.

DSC01171-2.jpg

Start by making the dough/crumble

Dough Ingredients

  • 3 cups flour
  • 3/4 cups granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup unsalted butter
  • 1 large egg

DSC01080-2

Preheat your oven to 375°. Spray a 11×7 pan with cooking oil (you could also use a 9×13 pan, it’ll just be a little less thick.) Then add the flour, both sugars, baking powder, cinnamon, and salt to a large mixing bowl and mix until combined.

DSC01109-2.jpg

Next, cut your room-temperature butter into 1 inch chunks, and add to the dry ingredients, mixing with your hands or pastry cutter until crumbly.

DSC01124-2.jpg

Add the egg, and whisk with a fork for a few seconds, then mix into the other ingredients with your hands until incorporated.

DSC01129-2.jpg

Remove about a cup or cup 1/2 of the dough to save for crumbling over the top later, then pour the rest into the bottom of the pan, pressing it down firmly until level and smooth.

DSC01136-2.jpg

Next, make the filling

Filling ingredients

  • 2 cups strawberries (chopped into 1/4 inch chunks)
  • 2 cups rhubarb (chopped into 1/4 inch chunks)
  • 1 tbsp lemon juice
  • 1 tbsp corn starch
  • 4 tbsp granulated sugar
  • 1/4 tsp cinnamon

DSC01106-2.jpg

Combine all filling ingredients into a medium sized bowl and mix until combined.

DSC01135-2.jpg

Pour filling mixture over top of the dough and spread out evenly.

DSC01143-2.jpg

Finish by crumbling the remainder of the dough over the top of the filling.

DSC01148-2.jpg

Bake at 375° for 40-45 minutes or until the top is golden brown and the filling is bubbling. Remove from the oven and let cool in the pan until it has reached room temperature so the filling can set.

DSC01158-2.jpg

Serve once cooled with vanilla ice cream (oh my gosh, if only we had some…that would have been DELICIOUS) and try your hardest not to go back for seconds…or thirds.

DSC01180-2.jpg

Strawberry Rhubarb Crumble

  • Servings: 12
  • Difficulty: Easy
  • Print

A perfect combination of sweet strawberries and tart rhubarb, sandwiched between a crumbly cinnamony sweet dough.

Ingredients

For the Dough/Crumble

  • 3 cups flour
  • 3/4 cups granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup unsalted butter
  • 1 large egg

For the Filling

  • 2 cups strawberries (chopped into 1/4 inch chunks)
  • 2 cups rhubarb (chopped into 1/4 inch chunks)
  • 1 tbsp lemon juice
  • 1 tbsp corn starch
  • 4 tbsp granulated sugar
  • 1/4 tsp cinnamon

Directions

  1. Preheat oven to 375°
  2. Spray a 11×7 pan with cooking oil (you could also use a 9×13 pan, it’ll just be a little less thick.)
  3. Make the dough: Add the flour, both sugars, baking powder, cinnamon, and salt to a large mixing bowl and mix until combined. Cut your room-temperature butter into 1 inch chunks, and add to the dry ingredients, mixing into your dry ingredients with your hands or pastry cutter until crumbly. Add the egg, and whisk with a fork for a few seconds, then mix into the other ingredients with your hands until incorporated.
  4. Remove about a cup or cup 1/2 of the dough to save for crumbling over the top later, then pour the rest into the bottom of the pan, pressing it down firmly until level and smooth.
  5. Make the filling: Combine chopped strawberries, chopped rhubarb, lemon juice, corn starch, sugar and cinnamon together in medium sized bowl. Spread it evenly over the bottom crust.
  6. Crumble the remainder of the dough over the top of the filling.
  7. Bake at 375° for 40-45 minutes or until the top is golden brown and the filling is bubbling. Remove from the oven and let cool in the pan until it has reached room temperature so the filling can set.
  8. Serve & enjoy & try not to eat it all!

 

 

 

 

 

Categories: Uncategorized

2 replies

  1. So good!

    Liked by 1 person

  2. This looks delicious!!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s