This Rabarber Crumble Met Aardbei (rhubarb strawberry crumble) comes together quickly. The preparation takes about 15 minutes. You can bake it right away or cover the assembled dish and refrigerate it for later. That flexibility is perfect when you want a warm dessert after dinner without last minute work. Just pop it in the oven while you eat.
Start by choosing the best fruit. Look for firm, crisp rhubarb stalks and ripe, fragrant strawberries. Rhubarb leaves are toxic, so cut them off and discard them before washing the stalks. Wash both fruits, then cut the rhubarb into small pieces and the strawberries into similar sized chunks. Let the chopped fruit sit with the sugar for 10 to 15 minutes. This draws out some juices and helps the filling thicken as it bakes.
If you are making the crumble ahead, assemble everything in the baking dish, cover tightly with foil or a lid, and store in the fridge for up to 24 hours. When you are ready to bake, add 5 to 10 extra minutes to the baking time if the dish is cold.
Here is what you need for both the fruity filling and the crumbly topping. All measurements are in grams for accuracy, but I have included approximate cup conversions to help you.
Ingredient
Amount
Notes
Rhubarb, cleaned and chopped
250 g (about 2 cups chopped)
About 3 medium stalks
Strawberries, cleaned and chopped
250 g (about 2 cups chopped)
Fresh or frozen (no need to thaw)
Fine granulated sugar
50 g (1/4 cup)
For the fruit
Custard powder
1 tablespoon
Helps thicken the fruit juices
Vanilla extract
1 teaspoon
Pure or imitation
All purpose flour
100 g (3/4 cup)
For the crumble topping
Flaked almonds
30 g (1/3 cup)
Adds crunch; can substitute rolled oats
Cold unsalted butter, cubed
100 g (7 tablespoons)
Keep cold for a sandy texture
Brown sugar
100 g (1/2 cup packed)
For the crumble
Kruimeldeeg
The crumble topping is the star of the show. You need 100 g all purpose flour, 30 g flaked almonds, 100 g cold unsalted butter cut into small cubes, and 100 g brown sugar. The key is to keep the butter cold. Work it into the flour and sugar using your fingertips or a pastry blender until the mixture looks like coarse sand. Some pea sized butter pieces are fine; they create extra flakiness. Do not overmix, or the topping will become dense. If the kitchen is warm, chill the crumble for 10 minutes before baking.
For a gluten free version, swap the all purpose flour for a 1 to 1 gluten free baking blend and use certified gluten free oats instead of almonds. To cut sugar, replace up to half the brown sugar with erythritol or add a mashed ripe banana to the topping. The banana also adds moisture and sweetness.
Erbij serveren
This crumble tastes best served lukewarm with a scoop of vanilla ice cream. The cold, creamy ice cream melting over the warm, tart fruit and crispy topping is a classic combination. You can also use whipped cream, crème fraîche, or a drizzle of custard if you prefer. For a dairy free option, try coconut or oat based vanilla ice cream. If you love creamy toppings, pour a little heavy cream over each serving right before eating.
Preheat your oven to 200°C (390°F). If your oven runs hot, 190°C (375°F) works too; just add 5 to 10 minutes to the baking time.
In a mixing bowl, combine the chopped rhubarb, strawberries, 50 g granulated sugar, custard powder, and vanilla extract. Stir gently until the fruit is evenly coated. Let it sit for a few minutes while you make the crumble.
In a separate bowl, mix the flour, flaked almonds, and brown sugar. Add the cold butter cubes and rub them into the dry ingredients with your fingers until the mixture looks like coarse crumbs.
Pour the fruit mixture into a baking dish (about 20×20 cm or 8×8 inches works well). Spread it out evenly.
Sprinkle the crumble topping over the fruit in an even layer. Do not press it down; let it sit loosely for a crisp texture.
Place the dish on the middle rack of the oven. Bake for 20 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 5 minutes.
Remove from the oven and let it cool for at least 10 minutes before serving. The filling will continue to set as it cools. Serve warm with a generous scoop of vanilla ice cream.
A common mistake is undercooking the rhubarb. It should be completely tender, not crunchy. If your rhubarb was cut into larger chunks, you may need a few extra minutes in the oven. Also, always discard rhubarb leaves, they are toxic and should never be eaten.
If you have leftovers, cover the dish and store it in the refrigerator for up to 3 days. Reheat individual portions in the oven at 180°C (350°F) for about 10 minutes to restore the crispy topping. The microwave works in a pinch, but the topping will lose its crunch.
Frequently Asked Questions
What is the best way to make strawberry rhubarb crumble?
Combine chopped rhubarb and strawberries with sugar and cornstarch, then top with a mixture of flour, oats, butter, and brown sugar. Bake at 375F for 40 45 minutes until golden and bubbly.
Can you use frozen strawberries in strawberry rhubarb crumble?
Yes, you can use frozen strawberries without thawing. Toss them directly with the rhubarb, sugar, and cornstarch, and increase baking time by 5 10 minutes.
Should you peel rhubarb for crumble?
No, you do not need to peel rhubarb. Just wash and cut it into small pieces. The skin becomes tender during baking.
Why is my rhubarb crumble watery?
Rhubarb releases water as it bakes. To prevent a watery crumble, toss the fruit with cornstarch or flour and sugar, and ensure the filling is thick before baking.
How long do you bake strawberry rhubarb crumble?
Bake at 375F for 40 to 45 minutes, or until the topping is golden brown and the fruit is bubbling. Let it cool for 10 minutes before serving.
Can I make strawberry rhubarb crumble ahead of time?
Yes, you can assemble the crumble a day ahead, cover, and refrigerate. Bake directly from the fridge, adding 5 10 minutes to the baking time.
Wat vind je van dit recept?
I really hope you enjoy this rhubarb strawberry crumble as much as my family does. It is one of those simple desserts that feels special without taking up your whole afternoon. The combination of tart rhubarb, sweet strawberries, and crunchy almond topping is hard to beat.
If you try it, please let me know by leaving a rating and a comment below. Your feedback helps other home cooks decide if this recipe is right for them. You can also share photos of your crumble on social media and tag me, I love seeing your creations. And if you have any questions about the recipe, just ask in the comments and I will get back to you.
This recipe has an average rating of 3.9 out of 5 from 10 votes. Be sure to cast your own vote using the star system below. Happy baking!
🍓 A warm and comforting Dutch-style crumble with tart rhubarb and sweet strawberries under a golden, buttery oat-almond topping.
⏱️ Ready in just 35 minutes, this flexible dessert can be prepped ahead and baked when you’re ready to serve.
Total Time:35 minutes
Yield:4–6 servings 1x
Ingredients
Scale
250 g rhubarb, cleaned and chopped (about 2 cups, roughly 3 medium stalks)
250 g strawberries, cleaned and chopped (about 2 cups, fresh or frozen)
50 g fine granulated sugar (1/4 cup)
1 tablespoon custard powder
1 teaspoon vanilla extract
100 g all-purpose flour (3/4 cup)
30 g flaked almonds (1/3 cup)
100 g cold unsalted butter, cubed (7 tablespoons)
100 g brown sugar (1/2 cup packed)
Instructions
1-Preheat oven: Preheat oven to 200°C (390°F), or 190°C (375°F) if oven runs hot, adding 5-10 minutes to bake time.
2-Prepare fruit filling: Combine chopped rhubarb, strawberries, 50 g granulated sugar, custard powder, and vanilla extract; stir gently until coated and let sit while making crumble.
3-Make crumble topping: Mix flour, flaked almonds, and brown sugar; rub in cold butter cubes until mixture looks like coarse crumbs.
4-Assemble fruit in dish: Pour fruit mixture into a 20×20 cm (8×8 inch) baking dish and spread evenly.
5-Add crumble topping: Sprinkle crumble topping over fruit in an even, loose layer without pressing down.
6-Bake: Place on middle rack, bake 20 minutes until golden and bubbling, tenting with foil if browning too quickly.
7-Cool and serve: Let cool at least 10 minutes, then serve warm with vanilla ice cream.
Last Step:
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Notes
💡 Let the chopped fruit sit with sugar for 10–15 minutes to draw out juices, which helps the filling thicken as it bakes.
❄️ Assemble the crumble ahead, cover, and refrigerate for up to 24 hours; add 5–10 extra minutes to the baking time if going in cold.
⚠️ Always cut off and discard rhubarb leaves before washing the stalks—they are toxic and should never be eaten.
