The Unexpected Magic of Rhubarb and Strawberries for Your Summer Cake

Why This Pair Gets Me

I don’t know how I never thought to combine these two. Rhubarb’s sharp tang—like biting into a crisp apple, only with more edge—and strawberries that smell like summer days drifting into late evening. I’ve eaten this cake at midnight and woke up craving that jolt of sweetness.

It’s the kind of thing that feels almost rebellious. Like sneaking a piece of fresh garden dirt when you’re a kid—silly, a little dirty, but so worth it.

It’s not just about the fruit. It’s about that smell. That pleasing combination of sour and sweet that hits your nose as soon as you unwrap it. Today, it feels especially relevant—rhubarb’s tartness cuts through the heat, strawberries remind you of childhood, and I swear it’s more than dessert. It’s a moment to pause, breathe, and remember that simple things matter.

Rhubarb and Strawberry Crumble

This dish features a combination of fresh rhubarb and strawberries baked under a buttery, crumbly topping. The fruit mixture is simmered until tender, creating a vibrant filling, while the topping forms a golden, crispy crust that contrasts the soft, saucy fruit underneath.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Servings: 8

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Equipment Method

Ingredients

  

• 4 cups fresh rhubarb, chopped about 4-5 sticks
• 2 cups strawberries, sliced hulled and sliced
• 1 cup granulated sugar
• 2 tablespoons cornstarch to thicken the filling
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, cold cut into small cubes
• pinch of salt

Equipment

• Chef’s knife
• Mixing bowls
• Saucepan
• Baking Dish
• Pastry cutter or forks
• Measuring cups and spoons

Method

 

1. Preheat the oven to 375°F (190°C). Measure and chop the rhubarb; hull and slice the strawberries. Place the chopped rhubarb and sliced strawberries in a large mixing bowl and add sugar, cornstarch, and a pinch of salt. Toss until the fruit is evenly coated, then transfer to a baking dish.
   4 cups fresh rhubarb, chopped, 2 cups strawberries, sliced, 1 cup granulated sugar, 2 tablespoons cornstarch, pinch of salt
2. In a separate mixing bowl, combine flour, oats, and brown sugar. Add the cold, cubed butter. Use a pastry cutter or forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
   1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/2 cup unsalted butter, cold
3. Sprinkle the crumble topping evenly over the fruit filling in the baking dish, covering all the fruit without pressing down too tightly.
   1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/2 cup unsalted butter, cold
4. Bake in the preheated oven for about 40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. The kitchen should fill with a sweet, fruity aroma.
5. Remove from the oven and allow to cool slightly before serving. The topping will be crisp, and the filling should be thick and glossy with visible steam or bubbling.

If you’re into the smell of baking, this will get you. If you like your sweets with a little edge, this is it. And honestly, if I could eat this every day, I might. Or maybe I should. We’ll see.