Strawberry Rhubarb Crumble
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, buttery crumble with a sweet-tart filling of strawberries and rhubarb. Perfect for spring and summer desserts, it's comforting and best served with whipped cream or vanilla ice cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ⅓ cup all purpose flour
- 1 teaspoon baking powder
- 3 tablespoons granulated sugar
- 3 tablespoons sugar in the raw
- Zest of one lemon
- 1 stick (8 tablespoons) unsalted butter (melted)
- 1½ cups sliced rhubarb ((about 1-inch slices))
- 4 cups of strawberries (hulled and quartered)
- Juice of one lemon
- ½ cup sugar
- 3 tablespoons cornstarch
- Pinch of salt
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 51mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 51MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.