Strawberry Rhubarb Crumble
Ingredients
Crumble Topping
-
2 ½
cups
all-purpose flour
-
1
teaspoon
baking powder
-
a pinch
salt
-
⅓
cup
granulated sugar
-
⅓
cup
brown sugar
-
1
teaspoon
lemon zest
-
14
tablespoons
butter, melted
Strawberry Rhubarb Filling
-
3
cups
chopped rhubarb
-
2
quarts
strawberries, hulled and quartered
-
1
tablespoon
fresh lemon juice
-
1
cup
granulated sugar
-
⅓
cup
cornstarch
-
a pinch
salt
-
to serve
vanilla ice cream
Instructions
- Preheat the oven to 375°F.
- In a bowl, whisk together the flour, baking powder, salt, granulated sugar, brown sugar, and lemon zest for the topping.
- Add melted butter and mix until clumps form, then refrigerate.
- In a 9x13-inch dish, combine rhubarb, strawberries, lemon juice, sugar, cornstarch, and salt for the filling.
- Let the filling sit for 10-15 minutes to help thicken.
- Spread the fruit filling evenly in the dish, then crumble the topping over it.
- Place the dish on a foil-lined pan and bake for 45-50 minutes until bubbling and golden.
- Let it rest for 15 minutes before serving warm with vanilla ice cream.
Nutrition Facts (estimated)
Servings
12
Calories
392
Total fat
14g
Total carbohydrates
65g
Total protein
4g
Sodium
158mg
Cholesterol
35mg
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