Strawberry Rhubarb Crumble Dessert


I’ve got rhubarb spilling over and invading every inch of my raised garden beds this year, plus huge, plump, shiny red strawberries are arriving too! So I’m making some tried and true recipes, of which this recipe posted long ago is always at the top. If you love the tart flavor of rhubarb (sweetened nicely of course!) than you’ll cherish this recipe that my mother found in a local hospital charity cookbook from the Midwest:  Strawberry Rhubarb Crumble Dessert!  It’s a recipe that all my family relatives come to expect at family get-togethers and disappears within minutes of serving, especially when it is straight out of the oven and still warm!
Rhubarb produces incredibly huge leaves that hide the luscious green and red stems underneath.
strawberry rhubarb mascarpone bars

this is true beauty in nature!

Here’s a peak of what’s growing under those enormous leaves (that you cut off and discard).
Have a basket ready to carry your harvest to the kitchen!
Here is this wonderful spring strawberry rhubarb recipe for you!
This time I doubled the cake/crumble ingredients to make a thicker crumb cake dessert, so decrease the cake/crumble ingredients if you prefer a less thick/dense dessert. The next time, I’m going to make it less thick so my waistline doesn’t continue to expand! I also recommend having some vanilla ice cream on hand for people who don’t like the super-sweet icing (or who may like both ice cream and icing)!

Strawberry Rhubarb Crumble Dessert

What You Need:

    For the crust and topping:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1/2 teaspoon baking soda
  • For the Strawberry Rhubarb filling:
  • 1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 1 1/2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch.
  • To make the icing:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • Serve with Vanilla Ice Cream!


  • Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
  • Cover and cook over medium heat, stirring occasionally, until fruit is tender (15 minutes).
  • Combine 1/2 cup sugar and cornstarch in small bowl.
  • Stir into fruit mixture.
  • Continue cooking, stirring constantly, until mixture comes to a boil (1 minute).
  • Continue boiling until thickened (1 minute).
  • Remove from heat.
  • Combine all crust ingredients in large bowl.
  • Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
  • Reserve 1 1/2 cups crumb mixture.
  • Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan.
  • Spread filling over crust.
  • Sprinkle with reserved crumb mixture.
  • Bake for 35 minutes in a 350 degree oven, or until golden brown.
  • Cool completely.
  • Combine all icing ingredients in small bowl.
  • Cut into desired serving sizes.
  • Drizzle icing over cooled bars.
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two of my favorite colors!

Don’t you think that the ruby red and spring green colors of rhubarb are just gorgeous?


Mmmm! Now go scoop up some vanilla ice cream or whip up some icing to top this great spring crumble!

Strawberry-Rhubarb Crumble Dessert on FoodistaStrawberry-Rhubarb Crumble Dessert

Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

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  1. I love fruit crumbles and yours looks so tasty with the strawberry-rhubarb combo – yum!

  2. This looks just divine! I would love it with the super sweet icing – and ice cream!! Heavenly!

  3. Hi Kerstin, You’ll definitely love this recipe. It truly is better with ice cream! Tart and sweet combined!

  4. Reeni, It’s funny, I can remember when I couldn’t understand what all the rage over rhubarb was. . . but now, oh my gosh, I just love the stuff and it’s tartness to these sweet-sour desserts. Yummy!

  5. Oh I love rhubarb!! And your looks so very good!!

  6. This is one of the first things I will be planting in my garden.

  7. There’s nothing better than strawberry rhubarb in the summer, YUM! My husband’s grandmother makes it by the quarts and I live off of it for weeks lol.

    Happy Friday Follow! I’m a new follower :)

    You can find me at

  8. I’ve never had Rhubarb… hmmmmm you have inspired me to try.. hehehe and that’s NOT an easy thing..

    BTW Happy FF… New follower here… Hope you get a chance to come and check us out @

  9. Hi, Roz! Just stopping in to say Hello. Love this – another amazing creation with your rhubarb!
    Best Wishes,

  10. I can’t wait to try this recipe! I think I want to grow asparagus! Oh my gosh, it brings back memories of my Grandmother, who loved asparagus and cooked things with it! I’m a new follower from Friday Follow~I can’t wait to follow up on my follow!
    I’m at AGalNeeds…Have a wonderful day!

  11. Hiya!

    I’m your latest Friday Follower–No. 211! I would appreciate a follow-back on Google Friends Connect and/or Networked Blogs.


  12. Fabulous dishes here!

    I’m your latest friday follower!

  13. I absolutely love rhubarb! We used to pick it from the garden when we were kids and eat the stems raw! (I’ve since heard that eating raw stems might not be healthy, but it didn’t seem to hurt us, and we ate a ton every summer.)

    Happy SITS Saturday Sharefest!

  14. Yes! My grandparents hand out rhubarb like it’s going out of style and pies are getting old. But, a crumble looks divine!
    Lila Ferraro
    Queen Bedroom Sets

  15. Hello dearest! I have an award for you over at Living the Gourmet!

  16. YUM! I love rhubarb, and I do want to jot your recipe down.Im a new follower and Im loving your blog.Iam of greek heritage so needless to say we have lots of good food in common,lol.Hope to visit again soon!~~Becky

  17. Stopping by from Friday Follow to say Hi! I am now a follower!

    Stop by and enter my giveaway for Rachael Ray Bakeware:

  18. And what could be better than this?! Thanks for the recipe, now to wait for the rhubarb.

  19. following from ff. i love anyone who cooks italian, and you are tops in my book for making zucchini flowers. im saving for a trip to my ancesters home in caserta, and wanna do a julie/julia type thing but with italian cooking, do you have a favorite book, I have lots but I’m trying to mail down one to use.

  20. All I can say is yumm!

  21. I am stopping by from FF! I love your blog! I am your newest follower!

  22. Hey! I will definately have to try that recipe! Yummm….

    I am your newest follower from Friday Follow!
    Would love if you would stop by mine and follow me back also! Have a Great Weekend!

  23. Yum, Yum, Yum! That looks soooo good!!!

  24. That’s a delicious dessert, Roz.

  25. This looks fabulous! I have a friend that grows Rhubarb cant wait to show her this one, and hopefully she will give me some! lol love the pictures gorgeous :)

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