Ingredients for Strawberry Rhubarb Super Crumble
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- Brown Sugar
- Lemon, Zest Of
- Unsalted Butter
- 4 cups chopped rhubarb
- Strawberry
- Lemon, Juice Of
- 2 tablespoons cornstarch
- a pinch of salt
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How to Make Strawberry Rhubarb Super Crumble
- Preheat oven to 375°F (190°C).
- **Make the Crumble Topping:** In a medium bowl, combine 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ cup packed light brown sugar, ¼ cup granulated sugar, and 1 tablespoon lemon zest. Add ½ cup (1 stick) melted unsalted butter and mix until coarse crumbs form with some larger clumps.
- Refrigerate the crumble topping for at least 15 minutes.
- **Prepare the Filling:** In a large oven-safe dish (approximately 9x13 inches), gently toss together 4 cups chopped rhubarb, 4 cups sliced strawberries, 2 tablespoons lemon juice, ¾ cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.
- Remove the crumble topping from the refrigerator and evenly distribute it over the fruit filling.
- Place the baking dish on a baking sheet to catch any spills. Bake for 40-50 minutes, or until the crumble topping is golden brown and the fruit is bubbling.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
139g
Fat
48g
Carbs
21g
