The Most Delicious Strawberry Rhubarb Crumble

June 26, 2024

This Strawberry Rhubarb Crumble is a Rich family recipe and one of my all-time favorite desserts from my husband’s family.

Strawberry Rhubarb Crumble in a baking dish.

Family Favorite

I love recipes that remind me of a certain time and place in life. This recipe for Strawberry Rhubarb Crumble does just that. Every time I make it, it reminds me of summer vacations at Ryan’s parents’ 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!

A spoon in a strawberry rhubarb crumble.

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 so delicious! 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.

A plate with a strawberry rhubarb crumble serving on it.

Ingredients for 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.

Ingredients for a strawberry rhubarb crumble on the counter.

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.

How to Make Strawberry Rhubarb Crumble

I’m excited for you to try this recipe. It’s easy, delicious and the perfect summer dessert! Here’s a step-by-step guide for how to make Strawberry Rhubarb Crumble.

For the Crumble

For the Filling

How to Bake and Serve Strawberry Rhubarb Crumble

Once the filling and the crumble are prepped, pour the filling into a baking pan (about 9×13-inch in size) and then cover with the crumble.

Bake the strawberry rhubarb crumble for about 45 minutes at 375 degrees F. Let it cool for about 15 minutes before serving.

Buttermilk Whipped Cream

A homemade whipped cream, ice cream, or this buttermilk whipped cream will make a delicious topping to the crumble.

To make the buttermilk whipped cream, simply combine all of the ingredients in a mixing bowl and beat on high speed until medium stiff peaks form.


Can the strawberry rhubarb crumble be made ahead of time? This dish is actually best served fresh. If you want to make the crumble (don’t bake it) ahead of time, you can store the mixture in an airtight container in the refrigerator.

Can I substitute other fruit for the strawberries and rhubarb? Absolutely. This crumble topping and buttermilk whipped cream will be delicious with any fruit of your choice.

Strawberry Rhubarb Crumble on two plates with napkins and forks nearby.
Strawberry Rhubarb Crumble in a baking dish.

The Most Delicious Strawberry Rhubarb Crumble

5 from 3 votes
Fresh strawberries and rhubarbs with a crunchy crumble topping and a tart buttermilk whipped cream.
Servings 8 people
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


For the Crumble (recipe adapted from Bon Appetit)

  • 3/4 cup (90 g) all-purpose flour
  • 2/3 cup (133.3 g) sugar – plus ½ cup sugar (100 g)
  • Large pinch of salt
  • 6 tablespoons (84.75 g) ¾ 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 ½ 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.
Course: Dessert
Cuisine: Crumble
Keyword: Strawberry Rhubarb Crumble

Join the Conversation

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

    1. Yes you can use extract

  2. Are frozen strawberries and rhubarb an option? I’m assuming they would add more moisture/liquid?

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

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