Strawberry Rhubarb Super Crumble with Lemon Zest
A rustic fruit dessert featuring tart rhubarb and sweet strawberries topped with a buttery, citrus-scented crumble. The lemon zest brightens the topping while cornstarch ensures the filling sets properly without being runny. Perfect for spring and summer gatherings when both fruits are at their peak, this generous crumble feeds a crowd and pairs beautifully with vanilla ice cream or whipped cream.
Ingredients
- 1 ⅓ cups flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 1 lemon, zested
- ½ cup unsalted butter, melted
- 1 ½ cups rhubarb, chopped into 1-inch pieces
- 1 quart strawberry, quartered
- 1 lemon, juiced
- ½ cup sugar
- 3 tablespoons cornstarch
- 1 pinch salt
Instructions
- 1
Preheat oven to 375°F
- 2
Combine flour, baking powder, sugars and lemon zest, then add melted butter and mix until clumps form
- 3
Refrigerate topping until needed
- 4
Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and salt in deep oven safe dish
- 5
Cover fruit evenly with chilled topping
- 6
Place on baking sheet and bake until topping is golden brown and fruit bubbles beneath
Tips
Chill the crumble topping before baking to help it hold its texture and create distinct clumps rather than melting into the fruit
Place the dish on a baking sheet to catch any fruit juices that might bubble over during baking
Test doneness by checking that the fruit is actively bubbling and the topping has golden brown patches
Good to Know
Cover and refrigerate for up to 3 days. Reheat in 350°F oven until warmed through.
Prepare topping and filling separately up to 1 day ahead. Assemble and bake when ready to serve.
Serve warm with vanilla ice cream, whipped cream, or custard.
Common Mistakes
Don't skip chilling the topping to avoid it melting into the fruit
Use a deep dish to prevent fruit juices from overflowing
Don't overbake the topping to avoid burnt edges while fruit is still cooking
Substitutions
FAQ
Can I use frozen fruit for this crumble?
Yes, but don't thaw first. Add an extra tablespoon of cornstarch and extend baking time by 10-15 minutes to account for extra moisture.
What if my topping isn't browning evenly?
Rotate the dish halfway through baking and move any pale spots toward the center where heat is most intense.
How long will this keep at room temperature?
Best eaten within 4-6 hours at room temperature. After that, refrigerate to prevent fruit from spoiling, especially in warm weather.