Strawberry Rhubarb Crumble

This Strawberry Rhubarb Crumble is the perfect springtime dessert recipe. Sweet strawberries combine with tangy rhubarb and warming cardamom. It’s perfect right out of the oven topped with ice cream.

Strawberry Rhubarb Crumble

Growing up, I have fond memories of the Apple Cobbler that my dad used to make. It smelled so good, and I loved digging into it while it was still warm from the oven. But, the truth is, I would always just pick off the cobbler topping and not really eat the apples… They were always a bit tart for my taste.

So, now that I’m all grown up, I’m making a cobbler of my own – omitting the apples and swapping them for some strawberries and rhubarb.

You see, I never was a fan of apple pie either, but I’ve always loved strawberry rhubarb. Rick does too. In fact, when we’re staying at our beach house in the summertime, we always make a point to wake up early on Saturday mornings and head to the farmer’s market in Neskowin.

You have to get there right when they open, otherwise the strawberry rhubarb pie will be totally sold out within 30-minutes. The farmer’s market hasn’t opened yet, and I’ve been craving strawberry rhubarb in a big way. I’ve also been seeing lots of rhubarb in our grocery store lately, so I decided just to go for it and make this Strawberry Rhubarb Crumble.

Hand reaching for bowl of strawberries next to rhubarb

Friends… This is one amazing strawberry rhubarb cobbler.

It’s got sweet and delicious strawberries that concentrate as they cook away in the cast iron skillet. It’s got tangy rhubarb that balances out that sweetness just perfectly. It’s got a crumbly cobbler topping that’s made extra hearty with the addition of some oats. And, to just take everything over the top, it’s got a sprinkling of cardamom, which adds just that hint of something extra, and makes you think – “Hmmm… What is that delicious flavor I’m tasting?” It almost tingles on your tongue.

I think there are two things that really take this strawberry rhubarb crumble pie over the top.

First, cooking those strawberries and rhubarb together in that cast iron skillet with a bit of vanilla and sugar. The flavors get really concentrated and delicious and the fruit thickens up a bit so there’s no fear of having a watery cobbler.

Second… that crumble topping.

Oats added just the right amount of crunch and, combined together with that touch of cardamom, I could have been brought back to my childhood days where I’d be happy just eating that cobbler topping.

But, it would have been a shame to miss out on the delicious strawberries and rhubarb that were hiding underneath.

Overhead shot of cast iron skillet with strawberry rhubarb cobbler served in two mugs. I topped my helping of Strawberry Rhubarb Crumble with a scoop of vanilla bean ice cream. But let’s be honest… My helping was the entire cast iron skillet since Rick was out of town. Sometimes it’s good to be an adult and know that you don’t have to ask anyone’s permission to just dig right into the skillet.

Cast iron strawberry rhubarb cobbler straight out of oven in cast iron skillet

How to Make Strawberry Rhubarb Crisp:

  • Preheat oven to 375-degrees.
  • Cook strawberries, rhubarb, sugar, butter, flour, cornstarch, vanilla and salt in a cast iron skillet over medium heat, stirring regularly, until bubbly and thickened.
  • Mix flour, oats, sugar, cardamom and salt in a stand mixer. Add the butter and mix until mixture holds together in coarse clumps. Adding a splash of water if needed.
  • Dollop large tablespoons of dough on top of warm fruit.
  • Bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.

FAQ

Why is my strawberry rhubarb crisp runny?

You want to be sure to combine your berries and rhubarb with a bit of cornstarch. This helps to thicken the juices and ensures that your cobbler isn’t runny.

Why is strawberry mixed with rhubarb?

Strawberries can be very sweet when baked into desserts. The addition of rhubarb adds some tartness and helps to balance out the flavors. It’s a delicious combination!

Does strawberry rhubarb crumble need to be refrigerated?

You do not need to refrigerate this cobbler recipe. Simply cover the cobbler and let it sit at room temperature. It is best consumed within 2 days.

More dessert recipes:

More strawberry recipes:

If you loved this Strawberry Rhubarb Crumble I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished cobbler and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Strawberry Rhubarb Skillet Cobbler topped in cast iron skillet topped with vanilla ice cream.

Strawberry Rhubarb Crumble

This Strawberry Rhubarb Crumble is the perfect springtime dessert. Sweet strawberries combine with tangy rhubarb and warming cardamom. It’s perfect right out of the oven topped with ice cream. 
3.92 from 12 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 people

Ingredients

For the fruit:

  • 1 pound strawberries (quartered)
  • 2 1/2 cups rhubarb (diced)
  • 2/3 cup white sugar
  • ½ stick butter
  • 1/2 cup flour
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

For the cobbler:

  • 1 cup flour
  • 3/4 cup rolled oats
  • 1/2 cup sugar
  • ½ teaspoon cardamom
  • 1/2 teaspoon kosher salt
  • 1 stick butter (cold, cut into small cubes)

Instructions

  • Preheat oven to 375°F.
  • In a 10-inch cast iron skillet, add berries, rhubarb, sugar, butter, flour, cornstarch, vanilla and salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened.
  • Meanwhile, in a stand mixer with paddle attachment, add the 1 cup flour, oats, sugar, cardamom and salt. Add the butter and mix until mixture holds together in coarse clumps. Adding a splash of water if needed.
  • When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.
  • Serve warm as is or topped with ice cream.

Notes

Leftovers: You do not need to refrigerate this cobbler recipe. Simply cover the cobbler and let it sit at room temperature. It is best consumed within 2 days.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 360kcal | Carbohydrates: 59g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 395mg | Potassium: 249mg | Fiber: 3g | Sugar: 32g | Vitamin A: 400IU | Vitamin C: 36.4mg | Calcium: 52mg | Iron: 1.7mg

15 thoughts on “Strawberry Rhubarb Crumble”

  1. 5 stars
    Oh man this looks so delicious! My husband’s favorite dessert in the world is strawberry rhubarb pie. I’m more of a cobbler (or crisp) fan, so this is the perfect combination for us! We’ve also got a bunch of strawberries we planted in our garden a couple weeks ago (supposed to be ready by June… crossing my fingers!).
    Or better yet, can we trade some BBQ for one of these cobblers??? 😉

    Reply
    • 1 star
      I thought that a half a cup of flour was a lot to put into the filling but I did it anyways and it is a terrible gooey mess. What a Sad waste of fruit

      Reply
  2. 5 stars
    Beautiful photos! I’m not a rhubarb fan, but I love a good ol’ triple berry cobbler or crisp. This looks like a great cobbler to make for summer BBQs coming up though, since most of my friends do love the classic strawberry + rhubarb combo!

    Reply
  3. I’m salivating looking at this beautiful cobbler. I adore strawberries and rhubarb together. Need to save up for the cardamom, though, the smallest size jar of the ground stuff is at least eight bucks at my grocery store. I think it’s almost as expensive as saffron.

    Reply
  4. 5 stars
    I’ve made this recipe for Father’s Day. When I asked everyone tonight if they wanted me to make it again it was a resounding yes!

    Reply
  5. 5 stars
    First time I made this, I followed the recipe exactly. Delicious! The decided to make some minor changes to it to make it even better – I subbed 6 T of tapioca for the 1/2 c flour in the fruit mixture and added 1 tsp lemon rind and 1 T fresh lemon juice. The tapioca helps the fruit thicken very nicely and maintains a brighter color to the fruit (didn’t like how the flour dulled and lightened the red color in the original recipe). Lemon rind and lemon zest are a great recipe trick to enhance the flavor of the strawberries and rhubarb. YUMMY! This one’s a keeper!

    Reply
  6. I love Cardamom and I am a fan of cobbler so I was eager to make this recipe. I was not thrilled with the results. The flour in the fruit was overwhelming and made the fruit mixture too thick. Disappointing.

    Reply
  7. I, also, had disappointment with the fruit results. The amount of flour seems excessive and then to add cornstarch as well???. It was very pastie, very thick. Did I read the directions right? Or is there a misprint?

    Reply

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