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.

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.

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.

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

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.

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.

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

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.

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

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

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

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

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.

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.