If you’re looking for a simple, scrumptious, and crowd-pleasing dessert, look no further than this Strawberry Rhubarb Crumble recipe.
It’s one of those crumble recipes that strike the perfect balance between the sweetness of the strawberries and the tartness of the rhubarb.
Trust me, it’s sure to become one of your new favorite desserts.
And to make things super easy, we’re using cake mix.
Why I love cake mix recipes
Why? Well, I guess the most obvious reason is convenience, but have you thought about the cost savings too?
Cake mixes are often on sale, and I like to stock up on the basic ones every time – chocolate (of course!), yellow, and white.
From a Lemon Loaf Cake that’s better than Starbucks, to a Pineapple Upside-Down Cake that’ll blow your mind, and let’s not forget the gooiest Chocolate Brownies you’ve ever had – all made using cake mix!
So grab a box now and get ready to make this delicious dessert!
With just a handful of simple ingredients, you’ll have your very own Strawberry Rhubarb Crumble in no time:
- Frozen Strawberry Rhubarb Mix: Hopefully, your nearest supermarket has a bag. Feel free to use fresh strawberries and rhubarb if you don’t mind the prep.
- Sugar: Added to sweeten things up! It balances the tart rhubarb and highlights the strawberries.
- Corn Starch: Our little thickening agent. A dash of this ensures the filling isn’t too runny.
- Yellow Cake Mix: Convenience in a box! Not only does this save time, but it adds a rich, buttery flavor to our crumble topping. I like to use Betty Crocker’s Yellow Cake Mix.
- Butter: The binder and the flavor enhancer! Melted and mixed with the cake mix, it creates that crumbly topping we all love.
How to make Strawberry Rhubarb Crumble
Follow these simple instructions to make this easy dessert. For more help, check the recipe card below.
- Preheat the oven to 350°F.
- In a large bowl, combine frozen fruit, sugar, and cornstarch.
- In another bowl, mix cake mix and melted butter, then crumble the mixture with your fingers.
- Layer the fruit mixture at the bottom of a 9×13 baking dish.
- Evenly sprinkle the crumbled cake mix over the fruit, making sure to cover all corners.
- Bake for 35-45 minutes until golden brown.
- Serve warm, topped with whipped cream or vanilla ice cream.
And there you have it! Your delicious Strawberry Rhubarb Crumble is ready to be devoured. Enjoy!
Expert Strawberry Rhubarb Crumble tips
Follow these expert tips, and your Strawberry Rhubarb Crumble will be perfect every time.
Frozen fruit for a perfect filling
For this recipe, and many of the pies I make (with the exception of my Cherry Pie), I always bake with the fruit still frozen. There is more liquid this way, and that’s perfect for this crumble recipe.
You’ll find frozen fruit blends in the grocery store, including the strawberry rhubarb mix we’re using here – It’s perfect every time.
Just note, when using frozen fruit, letting the fruit rest in the cornstarch mixture and allowing the crumble to set after baking are key steps for a perfect texture.
Watch this video about making fruit pies to learn more!
Getting your Crumble top to be, well, crumbly and crispy…
You’ll notice I’ve called this dish a Crumble, but also mentioned Crisp. To me, they’re interchangeable terms.
Some folks swear by using oatmeal in the topping for a Crisp recipe, but I find it makes the dish less… well, crispy.
I prefer to use butter, flour, sugar, and a bit of baking powder to get that delicious crunchy topping.
You can then also add nuts, dried berries, or anything you want.
How to serve
When it comes to serving Strawberry Rhubarb Crumble, you have lots of options! Fresh out of the oven, it’s divine when served warm with a generous scoop of vanilla ice cream or a dollop of whipped cream.
For a lighter touch, a little bit of cold cream or even a spoonful of yogurt can do wonders. For some extra decadence, how about some caramel sauce or even maple syrup on top?
How to store
To store your Strawberry Rhubarb Crumble, follow these instructions. Once it’s cooled to room temperature, cover it with plastic wrap or transfer it to an airtight container. You can keep it in the fridge for up to 5 days.
To reheat, just pop it in the oven at 350°F for about 10 minutes, or give it a quick zap in the microwave.
Wouldn’t you love to be able to freeze the leftovers (if there are any!) to have mini delicious desserts throughout the week? You’re in luck! This crumble freezes well.
Just portion it out into individual servings, wrap them tightly in plastic wrap, and then place them in a zip-top freezer bag.
They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat as above.
Here are some of the questions people have asked me:
Crumbles, crisps, or cobblers – what’s the difference?
Crisps, cobblers, grunts, buckles and pandowdies are all Americana recipes – thank your ancestors for these delightful desserts.
As we’ve already discussed, crisps and crumbles are pretty similar. Both involve a fruit filling and a crumbly topping. The main differences are the ingredients used in the topping, like oatmeal in crisps or cake mix in crumbles.
Cobblers are closely related to crumbles and crisps but feature a biscuit-like topping that appears ‘cobbled’—hence the name. They’re baked in the oven just like their crumble and crisp cousins.
A pandowdy is like a lazy form of pie. The crust is spooned onto the fruit and then mixed—or ‘dowdied’—together before baking.
This awesome post about fruit desserts from Serious Eats gives a great high-level overview of this delightful world.
What are some good sugar substitutes?
If you haven’t quite got the most sweet strawberries, you might need to add a bit of sweetness. If you’re worried about calories – try using a sugar substitute.
Just be sure to check the ratio on the package so you know you’re swapping out the right amount. Sometimes you need less than you would for real sugar.
I love to use a little Truvia on top of the fruit – you can buy it in most grocery stores and of course on Amazon!
Where did I get my inspiration for this recipe?
I hadn’t made a rhubarb dessert for a long time, but seeing some fresh rhubarb in the local market last week gave me a jolt of inspiration.
Of course, because I like to cheat, I used frozen rhubarb instead of fresh – and after seeing they had mixes with strawberries included, I had to make a strawberry rhubarb version of my classic fruit crumble recipe.
Maybe next time I’ll try using fresh rhubarb stalks. I’ve heard that during rhubarb season they’re much more tender and easy to work with – especially when you buy them straight from the farmers market.
Rhubarb desserts are now one of my favorite things. What are your favorite rhubarb recipes?
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Looking for the perfect dessert? Next time try another of our favorites:
So what did you decide?
Is this delicious recipe a strawberry rhubarb crisp or a strawberry rhubarb crumble?
Either way, this easy recipe will be a big hit at your next meal.
THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.
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If you’ve made this delicious Strawberry Rhubarb Crumble, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!
A delicious strawberry rhubarb dessert that’s easy to make and will feed a crowd. Strawberry Rhubarb Crisp or Crumble, this recipe uses a yellow cake mix for the topping and the flavours are amazing!
- 8 cups frozen strawberry rhubarb mix
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- ½ cup butter, melted
- Preheat oven to 350F
- Mix the frozen fruit, sugar and cornstarch in a large bowl
- Mix the cake mix with the unsalted butter, and work the butter through the cake mix with your fingers making it ‘crumble’
- Layer the fruit in the bottom of a 9 X 13 casserole dish (affiliate)
- Sprinkle the cake mix/butter mixture on top and be sure to get into the corners, covering the fruit entirely.
- That’s it!
- Bake at 350F for 35 to 45 minutes
- Serve warm with a generous scoop of whipped cream or vanilla ice cream!
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