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Strawberry Rhubarb Crumble

by on June 7, 2011 in Desserts, Pies June 7, 2011 DessertsPies
See post on Kate @ Diethood’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Tart rhubarb and sweet strawberries topped with a buttery crumble.

Ingredients

  • FOR THE TOPPING:
  • 1-⅓ cup Flour
  • 1 teaspoon Baking Powder
  • 3 Tablespoons Sugar
  • 3 Tablespoons Sugar In The Raw
  • 1 whole Lemon, Zested
  • 1 stick Unsalted Butter, melted
  • FOR THE FILLING:
  • 1-½ cup Rhubarb, Chopped Into 1-inch Pieces
  • 4 cups Strawberries, Cleaned, Hulled, And Quartered
  • 1 whole Lemon, Juiced
  • ½ cups Sugar
  • 1 pinch Salt
  • 3 Tablespoons Cornstarch

Preparation

Preheat oven to 375ºF.

In a mixing bowl, add in topping ingredients. Mix until clumps form, then refrigerate until needed.

In a deep 9-inch pie-plate bring together the filling ingredients. Take the topping from the refrigerator and pour it over the fruit mixture.

Place the pie plate on a foil-lined baking sheet and bake the pie for 45 minutes, or until the topping is golden brown and the fruit is bubbling.

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2 Reviews

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ksvoce on 7.10.2011

I was just looking for a recipe to use up some rhubarb I had in the freezer…I didn’t think I cared much for strawberry rhubarb things. Boy was I wrong! This was delicious and easy. I loved the third fruit flavor that the lemon zest adds. Do make this! And do bake it on the foil-covered baking sheet!

Profile photo of Shelbi Keith

Shelbi Keith on 6.21.2011

This was a great recipe. I was looking for a strawberry rhubarb crisp after having it at a restaurant. This tasted just like the one I had! And soooo easy!!

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