Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble is the ultimate spring dessert. Juicy strawberries and rhubarbs mixed with sugar and topped with a good crumble make this dessert delicious!
Servings: 4 servings
Calories: 303kcal
Ingredients
- 1 ½ cup rhubarb chopped
- 1 ½ cup strawberries chopped
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- ¾ cup all purpose flour
- 2 tablespoon brown sugar
- 4 tablespoon unsalted butter
To serve:
- Vanilla ice cream
Instructions
- Preheat the oven to 350 F.
- Mix rhubarb, strawberries, sugar and vanilla in a large bowl.
- Divide the fruit mixture among two small (5 - 6 inch) cast iron skillets or one larger skillet.
Topping:
- Using a fork, mix flour, sugar and butter in a bowl until crumbs form.
- Top the skillets with the topping and bake in the oven for 20 minute until fully cooked and bubbly.
- Serve with vanilla ice cream.
Video
Notes
- Use half all purpose flour and half old fashioned or quick oatmeal to add texture.
- If you don't want to use sugar, use maple syrup instead of white and brown sugar in the recipe.
- For gluten free strawberry rhubarb crumble, use gluten free flour or replace all purpose flour with almond flour.
- You can make this crumble in small cast iron skillets or a large cast iron skillet. Or, you can make it in a large baking dish.
- I used two 5" cast iron skillets for this strawberry rhubarb crumble recipe but you can also use a 8x8 baking dish or a glass baking dish as well. If using a glass baking dish, please place it on a baking sheet and then bake the crumble in the oven.
Nutrition
Calories: 303kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 6mg | Potassium: 239mg | Fiber: 3g | Sugar: 26g | Vitamin A: 397IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 1mg