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What's not to love about a classic strawberry rhubarb crumble? This one has a generous 2-to-1 fruit to topping ratio.
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Ingredients
For 8 Serving(s)
strawberry-rhubarb-crumble
- 1/3 c flour
- 1 T baking powder
- 3/4 c sugar
- 1 lemon
- 4 oz butter
- 1/2 t vanilla extract
- 1/4 t cinnamon
- 1 1/2 c rhubarb
- 1 q strawberries
- 3 T cornstarch
- pn salt
Strawberry Rhubarb Crumble Directions
- Preheat oven to 375˚F.
- In a medium bowl, combine the flour, baking powder, 6 tablespoons of the sugar, and lemon zest. Stir in the melted butter, mixing until clumps form. Cover and place in the refrigerator.
- In a 9-inch pie dish, combine the rhubarb, strawberries, and lemon juice. Sprinkle with cornstarch and toss to incorporate.
- Remove topping from refrigerator. If needed, break up the topping so that it forms crumbles again. Cover the fruit evenly with the crumble topping, creating a thick layer. Place pie dish on a parchment-, foil-, or Silpat-lined baking sheet, and place on middle rack of oven. Bake 40-50 minutes, until the crumble is beginning to turn golden and the fruit is bubbling. Allow to cool at least 20 minutes on a wire rack before serving.