Classic Strawberry Rhubarb Crumble with Oat Topping
Rhubarb Crumble
A tangy and sweet spring dessert featuring fresh rhubarb and strawberries with a buttery oat crust.
Nutrition (per serving)
There is something truly magical about the arrival of rhubarb in the spring. Those vibrant pink stalks bring a sharp, sophisticated tang that cuts through the sweetness of early-season strawberries perfectly. This crumble is my absolute favorite way to celebrate the harvest, striking that nostalgic balance between a bubbling, jammy fruit filling and a crunchy, buttery oat topping that makes every bite a delight.
The secret to a world-class crumble lies in the texture of the topping. By using cold butter and old-fashioned rolled oats, you create those irresistible golden nuggets that stay crisp even against the juicy fruit underneath. Serve this warm with a generous scoop of vanilla bean ice cream or a drizzle of heavy cream, and you'll understand why this humble dessert remains an enduring classic in kitchens across the country.
Ingredients
- Fresh rhubarb, sliced into 1/2-inch pieces:4 cups
- Fresh strawberries, hulled and halved:2 cups
- Granulated sugar:3/4 cup
- Cornstarch:2 tbsp
- Vanilla extract:1 tsp
- All-purpose flour:1 cup
- Old-fashioned rolled oats:1 cup
- Light brown sugar, packed:3/4 cup
- Ground cinnamon:1 tsp
- Unsalted butter, cold and cubed:1/2 cup
- Salt:1/4 tsp
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
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In a large mixing bowl, toss the sliced rhubarb and halved strawberries with the granulated sugar, cornstarch, and vanilla extract until the fruit is evenly coated.
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Transfer the fruit mixture into the prepared baking dish and spread it out into an even layer.
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In another bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt for the topping.
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Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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Sprinkle the crumble topping evenly over the fruit filling.
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Bake for 35 to 45 minutes, or until the fruit filling is bubbling around the edges and the oat topping is a deep golden brown.
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Remove from the oven and let it cool for at least 15 minutes before serving to allow the juices to thicken slightly.
Tips & Notes
- If your rhubarb is particularly tart, you can increase the granulated sugar by an extra 1/4 cup.
- Always use cold butter for the topping; if the butter is too soft, the topping will melt into the fruit rather than staying crisp.
- Place a baking sheet on the rack below the crumble to catch any fruit juices that might bubble over the sides.
