This easy strawberry rhubarb crumble features a sweet and slightly tart filling with a crisp crumble topping! It uses minimal ingredients and comes together in just 30 minutes. It's the perfect easy dessert to share on Spring and Summer holidays!
This crumble is naturally vegan, easily made gluten-free, and does not include oats.
This strawberry rhubarb crumble is a smash hit for Easter, Mother's Day, Memorial Day, Fourth of July, and any other celebration when strawberries and rhubarb are in season! With just 3 easy steps and a few common ingredients, you can whip up this impressive dessert in no time.
This recipe was inspired by my incredible Blueberry Crumble and pairs well with my Vegan Stracciatella Gelato or a scoop of vanilla ice cream.
For more easy baked strawberry desserts, try my Strawberry Crumble Pie or Strawberry Rhubarb Coffee Cake.
How to make it (with photos)
This easy strawberry rhubarb recipe is just three steps: 1) Mix the filling, 2) Sprinkle with crumble, 3) Bake.
Ingredient Notes + Substitutions
This Strawberry Rhubarb Crumble recipe needs just 8 easy-to-find ingredients.
Strawberries
Ripe fresh strawberries work best in this recipe-look for sweet strawberries that are firm and fragrant, not overly soft.
After removing the tops, chop them into large, marble-sized pieces to match the rhubarb. This helps the fruit cook evenly and keeps the texture balanced. A rough chop is fine as long as the pieces are similar in size.
If you're using frozen strawberries, be sure to thaw and drain them first to avoid excess moisture in the crumble.
Rhubarb
Choose firm, crisp rhubarb stalks with a bright red or pink hue for the best flavor and texture.
Trim off the leaves (they're toxic) and any tough ends, then chop the stalks into pieces about the size of a marble to match the strawberries. Uniform sizing helps the fruit cook evenly and prevents overly tart bites.
If your rhubarb is especially thick, slice it lengthwise before dicing.
Older stalks can be more fibrous, so peeling away any stringy outer layers may improve the texture. However, there is generally no need to peel rhubarb.
Sugars
You'll get the most traditional taste by combining regular white granulated sugar and light brown sugar.
Strawberries have a delicate, fragrant flavor that can be overpowered by dark brown sugar and coconut sugar. However, if you need a refined sugar free version, coconut sugar is an excellent option and I use it in my Strawberry Rhubarb Coffee Cake which is paleo friendly.
Flour
All purpose flour or gluten-free flour work great in this recipe to absorb the juices and create a sweet glaze. I used Bob's Red Mill 1-to-1 gluten-free baking flour, but any similar All Purpose GF Flour Blend will work well.
While most strawberry rhubarb crumble recipes call for cornstarch, I much preferred the texture when using flour. Cornstarch can sometimes give the filling a gelatinous texture, whereas flour is always smooth.
Coconut oil or butter
When making a streusel crumble with coconut oil, you get the best texture by melting the oil first and then using short downward strokes to mix it thoroughly with the sugar and flour mixture. Break up any large streusel clumps as you evenly distribute the crumble on the filling.
You can also use butter as a substitute. When using butter, you can melt it like the coconut oil or use a pastry cutter to cut cold butter into the mixture until you get a good streusel topping. You can also use a fork if you do not have pastry cutter.
Coconut oil gives the crispest crumble topping that does not get soggy, so this is what I recommend.
You also need vanilla extract and salt to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Variation
Looking for an extra dose of sunshine? Add lemon to this strawberry rhubarb crumble!
With Lemon
Strawberries and lemon go great together -- think the sweet and tangy combination of strawberry lemonade! I usually prefer to combine lemon with strawberries alone rather than with rhubarb, but you can do both flavors if you like.
To include lemon, add the lemon zest and lemon juice from 1 large lemon to the filling ingredients in step one. Omit the water when using lemon juice. Make as otherwise instructed and voila -- an extra punch of bright sunny flavor!
If you're looking for my favorite strawberry and lemon dessert, check out my similar Strawberry Crumble Pie!
Step-by-Step Instructions
Learn how to make Strawberry Rhubarb Crumble with these 3 easy steps!
- Filling: Preheat the oven to 400 degrees F. To a large mixing bowl, add the strawberries and rhubarb. Sprinkle with ½ cup sugar and 3 tablespoons flour. Pour the water and vanilla extract over the fruit mixture and mix gently but thoroughly with a wooden spoon or spatula until the rhubarb and strawberry pieces are evenly distributed and coated with a glaze. Layer the filling evenly in an 8x8 or 9x9 inch baking dish or pan.
- Topping: To a medium mixing bowl, add â…“ cup sugar, the brown sugar, and remaining all purpose flour (â…” cup). Whisk together. Add the melted coconut oil and mix everything together. Push a fork in short downward strokes to break up clumps and mix the oil in well. Spread the crumble mixture evenly over the filling.
- Bake: Bake at 400 degrees F for 15 minutes. Then reduce heat to 350 degrees F and bake for an additional 20-30 minutes, or until the crumble topping turns golden brown and the strawberry rhubarb filling is bubbling consistently along the edges. Allow to cool before eating.
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📖 Recipe
Strawberry Rhubarb Crumble
Ingredients
Filling
- 3 cups rhubarb , diced (333 grams)
- 3 cups strawberries , roughly chopped (400 grams)
- ½ cup sugar (100 grams)
- 3 tablespoons all purpose flour or gluten-free flour (30 grams)
- 1 ½ tablespoons water
- ½ teaspoon vanilla extract
Topping
- â…“ cup granulated sugar (65 grams)
- â…“ cup light brown sugar (65 grams)
- â…” cup all purpose flour or gluten free flour (91 grams)
- â…› teaspoon salt
- ¼ cup coconut oil , melted (52 grams)
Instructions
- Filling: Preheat the oven to 400 degrees F. To a large mixing bowl, add the strawberries and rhubarb. Sprinkle with ½ cup sugar and 3 tablespoons flour. Pour the water and vanilla extract over the fruit mixture and mix gently but thoroughly with a wooden spoon or spatula until the rhubarb and strawberry pieces are evenly distributed and coated with a glaze. Layer the filling evenly in an 8x8 or 9x9 inch baking dish or pan.3 cups rhubarb, 3 cups strawberries, ½ cup sugar, 3 tablespoons all purpose flour, 1 ½ tablespoons water, ½ teaspoon vanilla extract
- Topping: To a medium mixing bowl, add ⅓ cup sugar, the brown sugar, and remaining flour (⅔ cup). Whisk together. Add the melted coconut oil and mix everything together. Push a fork in short downward strokes to break up clumps and mix the oil in well. Spread the crumble mixture evenly over the filling.⅓ cup granulated sugar, ⅓ cup light brown sugar, ⅔ cup all purpose flour, ¼ cup coconut oil, ⅛ teaspoon salt
- Bake: Bake at 400 degrees F for 15 minutes. Then reduce heat to 350 degrees F and bake for an additional 20-30 minutes, or until the crumble topping turns golden brown and the strawberry rhubarb filling is bubbling consistently along the edges. Allow to cool before eating.
Notes
Nutrition
Expert Tips
Make amazing strawberry rhubarb crumble on the first try with these expert tips.
- Cut evenly for balanced flavor. Chop the strawberries and rhubarb into similar-sized pieces to ensure an even mix-this prevents overly tart or overly sweet bites.
- Bake until bubbling. Don't take it out too early! The filling should be visibly bubbling along the edges to ensure it's fully cooked and thickened.
Recipe FAQs
Here I answered some frequently asked questions about this strawberry rhubarb crumble. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover strawberry rhubarb crumble in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days.
You can absolutely use butter or vegan butter in place of coconut oil. When using butter, you can use melted butter like the coconut oil or use a pastry cutter to cut cold cubed butter into the mixture until you get a good streusel topping. You can also use a fork if you do not have pastry cutter.
More Strawberry Desserts
Looking for more strawberry desserts? Try one of these reader favorites:
Jamie says
Strawberry rhubarb is the ultimate sweet and tart combination for Summer. A crumble is the easiest way to enjoy it 🙂
Emily H. says
I’ve made a few strawberry rhubarb crumble and crisp recipes, and this one is my favorite! I think it’s the vanilla and the overall balance of flavors. Plus the crumble is so crisp. Thank you for the recipe!
Jamie says
You're so welcome Emily 🙂