Rhubarb crumble with strawberries under sprinkles

Rhubarb crumble with strawberries under sprinkles

Casserole, dessert or cake? The Rhubarb Crumble is three in one. The crumble is deliciously refined with strawberries for even more fruity taste. Baked with wonderfully crispy crumbles and served with vanilla ice cream – the crumble is a dream!

Please rate this recipe

5 stars from 9 votes

Ingredients

  • 2 cups strawberries, chopped
  • 2 cups rhubarb, thinly sliced
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 tbsp cornstarch 1/2 tsp salt
  • 1/4 cup orange juice
  • 2 cups flour
  • 1 ½ cup rolled oats
  • 1 cup sugar, light brown
  • 1 cup butter, melted
  • flaked coconut, optional
  • slivered almonds, optional

Instructions

  • Put the rhubarb pieces and strawberry pieces in a bowl.
  • Add the sugar, cinnamon, salt and cornstarch, stir and pour in the orange juice.
  • Mix again.
  • In a separate bowl, mix together the remaining dry ingredients.
  • Melted Pour in the butter.
  • Mix everything well and press half of the crumb mixture into a casserole dish.
  • Layer the rhubarb pieces and the strawberries on top.
  • Cover with the remaining crumbs.
  • Rhubarb crumble with strawberries approx. 30-35 minutes in the preheated Bake in the oven at 200 degrees.
  • Rhubarb crumble is best served warm with vanilla ice cream.
  • Utensils

    • bowl
    • casserole
    • beater

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