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!
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!