Browned Butter Strawberry Rhubarb Crumble


  • 1/2 cup unsalted butter
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1/3 cup turbinado sugar
  • 1 teaspoon lemon zest
  • 1 pinch ground cinnamon
  • 2 cups fresh rhubarb chopped
  • 2 cups Ontario strawberries quartered
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • Ice cream for serving


  • In a saucepan over medium heat melt the butter. Continue to heat, occasionally swirling the pan, until the butter becomes fragrant & browned. Keep a close eye as the butter can go from brown butter to burnt butter very quickly. Let cool slightly.
  • In a small mixing bowl whisk together the flour, baking powder, salt, sugar, lemon zest & cinnamon until combined. Stir in the browned butter & mix until a crumbly mixture is formed. Set aside until ready to assemble.
  • In a medium mixing bowl stir together rhubarb, strawberries, lemon juice, vanilla, sugar & cornstarch. Let stand for 15 minutes.
  • Transfer fruit to an 8 by 8-inch baking dish. Sprinkle with the crumble topping.
  • Bake at 375(f) degrees until bubbly & golden, about 45 minutes. Serve warm or at room temperature with ice cream.
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