Strawberry Rhubarb Shortbread Crumble
This recipe for strawberry rhubarb shortbread crumble isn’t your ordinary crumble. It has gobs of shortbread cookie! Every bite is fruity, sweet, crispy and buttery!
Strawberry rhubarb pie is a delicious treat for the summer! But wait until you try this strawberry rhubarb shortbread crumble!
Made with fresh, sweet and ripe strawberries. Fresh rhubarb. And lots and lots of butter…
I never said this was a healthy recipe!
If your a fan of shortbread, you will love this crumble! Each piece has gobs of crunchy, buttery shortbread. It pairs so well with the sweet rhubarb filling! It’s a match made in heaven basically.
This was my first time baking with rhubarb. Ive always enjoyed eating it in pies, so I wanted to give it a try, and make my own creation.
Pie is good, but its so unoriginal! I like to mix things up sometimes.
Making the strawberry rhubarb filling was pretty interesting to me. I never knew that mixing fruit with flour and sugar creates a syrup! So cool.
The longer you let the fruit sit in the flour and sugar mixture, the more syrupy it gets!
This recipe is by no means a quick recipe. But its pretty easy to follow!
You can serve this crumble at room temperature, or warm it back up in the oven and serve with some ice cream! Yum!
If you make this recipe, I hope you enjoy it! Make sure to leave a comment and give it a star rating down below!
Make sure to find me on Facebook and Instagram @thehungrylyoness! You’ll see when I post new recipes.
Want a recipe that’ll be sure to keep you cool? Check out my recipe for Greek Yogurt Lime Pops! https://thehungrylyoness.com/2020/03/16/greek-yogurt-lime-pops/
Strawberry Rhubarb Shortbread Crumble
Ingredients
For The Crumble
- 1 cup all purpose flour
- 2/3 cups granulated sugar
- 1 cup salted butter, cold and cut into cubes
- 1 tbsp vanilla extract
For The Filling
- 1¼ cups granulated sugar
- 1/3 cup all purpose flour
- 2 cups thinly sliced rhubarb – about 5-6 stalks
- 3 cups thinly sliced strawberries
For The Shortbread
- 1/2 cup salted butter, softened
- 1 cup all purpose flour
- 1/2 cup confectioners sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 375°. Spray a 9 inch pie dish with non stick spray and set aside.
Make Shortbread
- In a bowl with stand mixer or handheld mixer, cream together butter and confectioners sugar.
- Mix in vanilla, and then flour. Mix until everything is well combined. Set aside.
Make The Crumble
- Add all of the ingredients for the crumble in a medium bowl. Use your hands to mix everything around, and really get that butter mixed well with in the flour. You want your mixture to be nice and crumbly. Set aside.
Make Strawberry Rhubarb Filling
- In a large bowl, add all ingredients for the filling. Mix everything well together until the fruit is nice and coated.
- Place filling in greased pie dish.
- Spoon pieces of shortbread dough on top of filling, evenly throughout.
- Sprinkle your crumble mixture on top of everything, making sure to cover everything evenly.
- Place pie dish on a baking sheet (your filling might drip off sides during baking process). Bake in preheated oven for 50-60 minutes.
- If you notice top is starting to get dark brown, cover with tinfoil to prevent burning.
- Crumble is down when top is a golden brown, and filling is nice and bubbly!
- Enjoy!
