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Strawberry Rhubarb Crumble

Do you have an overachieving rhubarb too? After making this, my plant can't keep up with how often (and quickly) I can have this dessert ready! It would make a great treat to celebrate World Baking Day!

dish of strawberry rhubarb crumble topped with melting vanilla ice cream


·         2 lbs. strawberries, sliced (if using frozen, no need to thaw)

·         2 cups rhubarb, chopped

·         1 tablespoon cornstarch

·         1 box yellow cake mix

·         1 cup butter, melted


Make it:

1.      Preheat your oven to 350℉ and spray a 9x13" pan with cooking spray.

2.      Place strawberries and rhubarb in a large bowl and toss in the cornstarch.

3.      Spread fruit mixture into your prepared pan.

4.      Evenly sprinkle dry cake mix (straight from the box) over the fruit mixture.

5.      Pour melted butter over dry cake mix, covering as much as possible with the butter.

6.      DO NOT MIX! We want the top to turn into a nice gooey, buttery crust!

7.      Bake for 1 hour, or until bubbly and fruit is tender.

8.      Enjoy your strawberry rhubarb crumble hot or cold, with or without vanilla ice cream!

(Inspired by a Betty Crocker recipe)

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