Scratch Made: Strawberry Rhubarb Crumble

I admit it. I was terrified of rhubarb.


I’m not sure I’d ever had rhubarb before – not in pie or crisp or cobbler. But as soon as I told Nick I saw some at the farmer’s market, he requested a strawberry and rhubarb dessert of some kind.


I figured if nothing else, the perfectly ripe and local berries would mask the rhubarb just in case I messed something up.


Turns out I had nothing to worry about.

Strawberries and rhubarb are a match made in heaven – the sweet, juicy strawberries have everything the tart rhubarb is lacking, making them incredibly compatible despite being complete opposites.


Strawberry Rhubarb Crumble

  • 3 cups strawberries, halved
  • 3 cups rhubarb, chopped into 1/2” pieces
  • 1/4 cup honey
  • 1/4 cup agave
  • 1/2 cup oat flour
  • 1/2 cup oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • pinch salt
  • 2 Tbsp butter
  • 2 Tbsp grapeseed oil
  1. Preheat oven to 375.
  2. Mix strawberries, rhubarb, honey, and agave in large bowl and pour into greased 8×8 baking dish.
  3. Combine flour, oats, sugar, cinnamon, salt, butter, and oil until mixture is crumbly and butter and oil is incorporated.
  4. Sprinkle oat mixture over fruit.
  5. Bake 40-50 minutes until edges are bubbling and topping is golden.
  6. Let cool, serve with vanilla ice cream.


If you want a dessert that showcases everything good about late Spring/early Summer, this is it.



Just don’t blame me if you find yourself having it for breakfast, too.

*PS: Last day to vote!!!



  1. Mmmmm! Rhubarb can be a tricky ingredient. If it’s not cooked long enough, it can be incredibly bitter. I’ve put it in my oatmeal before but found that it needs to be boiled before even put in the oats while cooking. Great use of it!!

  2. That looks delicious! I have never had rhubarb. I’d love to try it, assuming it doesn’t taste too veggie-like.

  3. So funny, because my dad just sent a bunch of rhubarb with my mom the other day when she came to visit. I love rhubarb(entered and got 3rd place in the regional rhubarb contest last yr!) Keep an eye out for what I make this year–yours look amazing!

  4. I’m scared of rhubarb too. I’ve never had it or made anything with it…. your crumble looks heavenly!

  5. Yummy! I need to get my hands on some rhubarb and try this…anything with strawberry and crumble in the recipe title has to be delicious!!

  6. WOW, that’s looks amazing. Funny thing is I actually have rhubarb growing right in my very own backyard and have NEVER done anything with it. (We’ve been here 8 years, how sad it that?) I’ll definitely be trying this soon.

  7. I’m not a fan of rhubarb- but it totally reminds me of my grandma because my neighbor would always bring her some every year. And she’d go to town- making pies and jam out of it… it’s like her eyes would light up as soon as she saw him bringing it in!

  8. Your crumble looks amazing!!

    I too was scared to try a recipe with rhubarb before this year. Turns out I make strawberry, orange, rhubarb muffins and they were fabulous!! Strawberry and rhubarb are a match made in heaven. :)

  9. girl ur so lucky ur turned out heavenly. u gotta check out what happened to this crumble on Appalachian Appetite’s post.

  10. strawberry + rhubarb = a perfect pairing. my sister also makes a crumble with these two fruits that is OUT OF THIS WORLD!!!!!!

  11. i voted for you every day, AND put in a vote via marshall’s email for you ever day. i hope you win!

  12. I hope you win Brandi! I voted for you all the days I came online! I grew up eating strawberry and rhubarb crumble my mother made each summer, but have yet to tackle it myself. Thanks for reminding me! It is also such an easy dish to veganize…love that!

  13. I don’t know that I’ve actually ever had rhubard! This looks incredible-good job!

  14. Rhubard is great in oats! Just boil it alone until it’s soft, before putting the oats in – I bet strawberries would go well on top!

  15. i’d have it for breakfast, too :) love rhubarb–last year i was more adventurous and tried some fabulous savory recipes too!

  16. I’ve only had rhubarb made in some sort of strawberry dessert when someone else makes it.

    I’m scared to make it myself.

  17. I’ve never worked with rhubarb because I thought you had to add so much sugar to make it edible. Now that agave nectar is here, problem solved!

    Shit, I just went to vote for the last time, but it was already closed :(

  18. I love the new series–it’s so great to see your baking in action! And your photos of this most recent creation are beautiful, too. I voted for you every day! :) I really hope you win this!

  19. That looks absolutely amazing!! Reminds me of childhood summers and makes me want to make my own (or call my mom over to make her’s)!

  20. great recipe!! i’ve never had rhubarb before, but it’s popping up everywhere lately! i’ll have to get my hands on some to experiment :)
    and good luck in barnstorming!! i’ve been voting up a storm – when do you get to find out?!

  21. I’ve never had rhubarb either but that looks fabulous!

  22. Reminds me of when I make pumpkin pie, I always end up having it for breakfast…whoops :-)

  23. i adore strawberries and rhubarb – i don’t know why i’m afriad of making it home too! you’ve given me the confidence!

  24. I grew up eating rhubarb…when I was a kid we would pick it right out of my Grandma’s garden and chomp down. It was sort of like our version of those super sour candies kids eat now (before they existed, because I am old). :)

    My favorite thing to make with rhubarb lately is muffins. I do this recipe but “healthify” it a bit by using half whole wheat flour, less oil (sub applesauce). I also make a crumble topping. They are soooo good!

  25. I have never made anything with rhubarb either! I’m glad to know that there isn’t anything to be afraid of :)

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