The Most Delicious Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble – the dessert that inspired my Strawberry Rhubarb Crumble Cake!

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Family Favorite

I love recipes that remind me of a certain time and place in life. This Strawberry Rhubarb Crumble recipe does just that. Every time I make it, it reminds me of summer vacations at Ryan’s parent’s house. I think his dad has made us this crumble every summer we visit. It’s been one of my favorite desserts since joining the Rich family. A tradition of summer!

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This crumble recipe is also the dessert that inspired my Strawberry Rhubarb Crumble Cake I made last year.

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Remember that cake? It’s such a delicious cake! The filling and crumble are taken from this crumble recipe. I then paired the filling and crumble with a light and fluffy white cake and a whipped vanilla buttercream. It’s truly a beautiful combination of flavors and textures.

But as delicious as the cake is, I just felt like you needed to experience the real deal.

The Most Delicious Strawberry Rhubarb Crumble

The original recipe for this crumble comes from Bon Appetit. We’ve omitted the hazelnuts and added more oats to our recipe. I also use vanilla bean paste instead of vanilla beans. The recipe also recommends serving the crumble with ice cream, but the Rich’s like using homemade whipped cream instead.

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However, when I tried this buttermilk whipped cream that Heather from Orson Gygi made a few weeks ago, I knew it would be the perfect pairing to this crumble. I love the tangy, tart flavor it adds to the sweet crumble. The flavors balance so well together.

I’m excited for you to try this recipe. It’s easy, delicious and the perfect summer dessert!


The Most Delicious Strawberry Rhubarb Crumble

5 from 2 votes
Fresh strawberries and rhubarbs with a crunchy crumble topping and a tart buttermilk whipped cream.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins


For the Crumble (recipe adapted from Bon Appetit)

  • 3/4 cup (90 g) all-purpose flour
  • 2/3 cup (133.3 g) sugar - plus 1/2 cup sugar (100 g)
  • Large pinch of salt
  • 6 tablespoons (84.75 g) 3/4 stick chilled unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup (67.5 g) old-fashioned oats
  • 1/2 tablespoon (6.5 g) vanilla bean paste
  • 1 pound strawberries hulled, halved (about 4 cups)
  • 12 ounces rhubarb preferably bright red, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces

For the Buttermilk Whipped Cream (recipe from Orson Gygi)

  • 1/2 cup (120 g) buttermilk
  • 1/2 cup (115.5 g) heavy whipping cream
  • 1/4 cup (31.25 g) powdered sugar measured and then sifted


For the Crumble

  • In a medium bowl, combine flour, 2/3 cup of the sugar, and salt. Whisk to combine.
  • Add the butter and use your fingertips to rub the butter into the flour mixture until the mixture sticks together in clumps.
  • Mix in the oats.
  • This is a great step to do ahead of time. In fact, it's best to do it ahead of time. Try to make it the day before and refrigerate it covered well. At the very least, try to make the crumble topping a couple hours before you bake the crumble so it has time to chill in the refrigerator.
  • Preheat oven to 375°F. Spray a 11x7x2-inch (or about that size) glass baking dish with non-stick spray.
  • Add remaining 1/2 cup sugar and the vanilla bean paste in a large bowl. Mix well.
  • Add the strawberries and the rhubarb to the sugar mixture and toss to coat well.
  • Pour the fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
  • Bake the crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with buttermilk whipped cream.

For the Buttermilk Whipped Cream

  • In a mixing bowl fitted with the whisk attachment, combine all the ingredients and whisk on medium-high until stiff peaks form.
Cuisine Crumble
Course Dessert
Keyword Strawberry Rhubarb Crumble

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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  1. I do not have vanilla bean paste or vanilla beans. Can I use vanilla extract or something in replace of that?

    1. Yes and yes they would add more liquid, so simmer them a little longer to reduce some of that extra liquid.