Recipes

Strawberry Rhubarb Crumble Recipes – Bake quick & fruity desserts + recipe for vanilla sauce

Strawberries and Rhubarb … can you think of a better combination? No matter what type of dessert, this delicious partnership is always a hit. A particularly big favorite is the strawberry rhubarb crumble. For this reason, today we would like to show you some delicious recipes for such crumble cakes, with which you can prepare this delicacy yourself. Whether vegan, with oat flakes, coconut or in a glass – each of the following recipes will bring you the fullest enjoyment!

Strawberry Rhubarb Crumble Cake

Bake streusel cake with coffee for beginners with strawberries in summer

A cake with a special taste and aroma, no question about it! This is not only ensured by the fruits in the strawberry rhubarb crumble, but above all by the delicious crumble. It is not for nothing that you are mentioned in the name “Streuselkuchen”. You will now find out how to prepare a strawberry rhubarb crumble with delicious batter:

  • 225 g butter
  • 270 g of flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 250 grams of sugar
  • 3 sticks of rhubarb, diced
  • 340 g strawberries, destemmed and sliced
  • 1 tbsp lemon juice
  • 2 tbsp corn starch

Preheat the oven to 190 degrees and line a rectangular baking pan with parchment paper, leaving the paper overhanging about 5 cm on two opposite sides. Now prepare the streusel for the strawberry rhubarb crumble by mixing the butter, the flour, the salt, the vanilla and 200 g of the sugar in a bowl with a mixer on a medium setting. This should create a crumbly mass.

Classic strawberry rhubarb crumble with sugar sprinkles and a cake base

Half of this mass becomes the bottom for the strawberry rhubarb crumble. Spread them in the prepared baking pan and press firmly. Then mix the fruits with the lemon juice, corn starch and the remaining sugar in a bowl. Distribute this fruit mixture evenly over the cake base, after which you also sprinkle the remaining crumble over it. Bake the Rhubarb Strawberry Crumble until golden brown and until the fruit mass forms bubbles (about 45 to 55 minutes). Then let it cool down before you lift it out of the mold with the help of the protruding paper and cut it.

Strawberry Rhubarb Crumble with Oatmeal

Make your own strawberry rhubarb crumble with oatmeal and butter

If you want to shorten the preparation time a little and do without the crumble, you can also use simple oat flakes instead. But don’t think that “simple” means “boring”! These are combined with butter, among other things, and get a really unique aroma when they are baked in the oven.

  • 440 g frozen strawberries, halved lengthways
  • 170 g frozen rhubarb, sliced
  • 165 g of brown sugar
  • 85 g unsalted butter
  • 105 g of oatmeal
  • 85 grams of flour
  • 3 tbsp rapeseed oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon

Bake streusel cake with fruits and vegetables and oat flakes

Let the strawberries and rhubarb thaw. Preheat the oven to 200 degrees and grease a baking pan. Then mix the strawberries with the rhubarb, 110 g of the brown sugar and 55 g of the butter in a pan and fry everything over medium heat, stirring occasionally. After about 8 to 9 minutes, the fruit should be soft and the sugar should be melted, so you can take the pan off the hob. Next, prepare the crumbs for the strawberry rhubarb crumble:

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Melt the remaining butter in the microwave for about 45 seconds (or in a pan if you like). Then mix them in a bowl with the flour, oatmeal, oil, salt and cinnamon. This should create a crumbly mass. Distribute the fruit mixture in the prepared baking pan and the crumbs over it. Bake the strawberry rhubarb crumble for about 15 to 18 minutes, or until the fruit bubbles and the crumbs are golden brown. After that, let the dessert cool for 10 minutes before you can serve it.

Vegan crumble cake

Vegan strawberry rhubarb crumble with chia and coconut oil

Should the recipe for strawberry rhubarb crumble be vegan? Then the following is just the thing for you! Chia instead of eggs and coconut oil instead of butter make it possible and the result is in no way inferior to the classic!

  • 450 g strawberries, washed and quartered (a little over 1 cm pieces)
  • 4-5 rhubarb stalks, cut into approx. 1 cm wide slices
  • 160 g maple syrup
  • 4 tbsp chia seeds
  • 2 teaspoons of cornstarch
  • 2 teaspoons vanilla
  • 1 pinch of salt

For the sprinkles:

  • 105 g of oatmeal
  • 110 g almond flour
  • 3 tbsp maple syrup
  • 60 ml melted coconut oil (alternatively ghee or olive oil; butter also suitable for non-vegan options)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cardamom (optional)
  • 1/4 tsp black cumin seeds (optional)

Vegan crumble dessert with vegetable fats and no eggs

Preheat the oven to 190 degrees. Put the fruits in a bowl and mix them with the maple syrup, chia, cornstarch, lemon juice, vanilla and salt. Then distribute the mixture evenly in a baking pan. Then mix the ingredients for the crumble with a mixer and distribute the crumble over the fruit mass without pressing it. Bake the vegan strawberry rhubarb crumble in the oven for 40 minutes. It is ready when the fruit mass starts to bubble around the edges and the sprinkles turn golden brown. Let the strawberry and rhubarb crumble cool for 15 minutes before serving.

Delicious dessert in a glass

Prepare dessert in a glass with coconut for parties

Strawberry rhubarb crumble in a glass is perfect if you want to prepare the dessert in portions. Such variants for desserts are very practical, especially for parties, because they can also be enjoyed while standing. Also, if you’re looking for a recipe for strawberry rhubarb crumble with coconut, the following is a great one, as coconut flakes are one of the ingredients. The recipe is quickly and easily prepared with a touch of the exotic as follows:

  • 250 g strawberries, diced into small pieces
  • 200 g rhubarb, diced into small pieces
  • 1 tbsp lemon juice
  • 50 g coconut flakes
  • 170 grams of flour
  • 130 g sugar + another 2 tbsp
  • 120 g melted butter

Preheat the oven to 180 degrees (160 degrees convection). Mix the fruit with the 2 tablespoons of sugar and lemon juice in a bowl and divide the mixture between four ovenproof glasses. Then mix the butter with the coconut flakes, the remaining sugar and the flour with a mixer to get the crumble. Then sprinkle these into the glasses and bake the desserts for about 20 minutes until golden brown.

Prepare the strawberry rhubarb crumble in the Thermomix

Recipe for the Thermomix with vanilla sauce - quick baking recipes for fruit cakes

Are you very enthusiastic about your Thermomix and would therefore like to use it to prepare a strawberry rhubarb crumble? No problem, because the following recipe explains exactly how it works! In addition to the streusel dessert, you can also make a delicious vanilla sauce that will take it to a whole new level. Definitely worth trying out.

  • 200 g rhubarb sticks cut into 2 to 3 cm pieces
  • 200 g strawberries, cut into small pieces
  • 80 g + 2 tbsp brown sugar
  • 160 g of flour
  • 115 g soft, unsalted butter

Preheat the oven to 200 degrees (180 degrees convection). Put the fruits in an oval baking pan and spread the 2 tablespoons of brown sugar over it. If there are any fruits left over because they do not fit into the mold, you can put them in a smaller baking pan (e.g. in a soufflé mold). Since the rhubarb in particular shrinks when cooked, you can stack it up a bit.

Mix the streusel for crumbles in the Thermomix and bake in the oven

Then prepare the streusel for the strawberry rhubarb crumble by adding the flour, butter and sugar to the bowl of the Thermomix and mixing on speed 5 for 15 to 25 seconds. The finished mixture should be similar to sand. Do not overdo it with mixing or you will end up with a batter. Then spread these crumbs over the fruit and carefully press them in with a fork. Bake for 40 to 45 minutes, until the fruit mass starts to bubble around the edges and the crumbs turn brownish in color. You can serve with a hot vanilla sauce or vanilla ice cream.

Prepare hot vanilla sauce

Egg custard for cakes and other desserts

You can also serve a hot vanilla sauce with each of our strawberry rhubarb crumble recipes. This is also done quickly. Vanilla pudding or homemade ice cream also go wonderfully with dessert. You can prepare a vanilla-flavored egg sauce as follows:

  • 530 ml of milk
  • 100 g of sugar
  • Yolks from 2 large eggs, room temperature
  • 1 large egg, room temperature
  • 35 g corn starch
  • 1 teaspoon vanilla extract

Bring the milk and sugar to a simmer over medium heat. In the meantime, whisk the eggs in a bowl, then stir in the cornstarch. Then add about 80 ml of the hot sugar milk to the egg mixture, stirring constantly. Then stir this egg-milk mixture with the rest of the milk in the pot and on the stove. Keep stirring until the liquid thickens. Then take the pot off the hob. If the sauce is too thick for you, you can dilute it with a little milk. Now stir in the vanilla. If lumps have formed, simply sift the sauce. Then you can serve them with the strawberry rhubarb crumble or with other desserts.

Bake Strawberry Rhubarb Crumble - Delicious, Easy and Quick Recipes