Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble is what summer dreams are made of! A mixture of sweet & tart fruit, topped with a golden oat crisp and a touch of brown butter frosting (yes, on a crumble!). This dessert will win over any crowd at a backyard bbq, party or potluck!
Servings: 14 servings
Calories: 479kcal
Equipment
- 14 9 oz glass cups for individual servings
- 1 piping bag
Ingredients
Fruit Mixture
- 1½ lbs strawberries hulled and sliced
- 1½ lbs fresh rhubarb cut into ½ inch chunks
- 1½ cups granulated sugar
- 3 tablespoon cornstarch
- 1 tablespoon fresh orange juice
- ½ teaspoon kosher salt Diamond Crystal Brand
- 2 tsp almond extract
- ¼ teaspoon cardamom
Crumble Topping
- 8 tablespoon unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1¼ cup brown sugar
- ¾ cup all purpose flour
- 1 cup old fashioned oats
- 1 teaspoon kosher salt Diamond Crystal Brand
- 1 teaspoon cinnamon
Brown Butter Cream Cheese Frosting
- ½ cup brown butter cooled
- 8 oz cream cheese room temperature
- 2 cups powdered sugar sifted
- ½ teaspoon pure vanilla extract
- ½ teaspoon kosher salt Diamond Crystal Brand
- 1 tablespoon whole milk
Instructions
- Mix all fruit mixture ingredients together in a large pot over medium heat. Stir well and bring to a boil. Once boiling, reduce heat to low and simmer for 15 minutes stirring occasionally with a rubber spatula and scraping the bottom of the pan to prevent burning.
- Pour fruit mixture into a 13x9 baking pan then place in the fridge to cool
Crumb Topping
- Preheat oven to 350°F and line a sheet tray with parchment paper
- Whisk vanilla into melted butter in a mixing bowl then add remaining crumb topping ingredients. Mix well until wet and crumbly then transfer mixture to parchment lined sheet tray and bake 30 minutes, stirring halfway through
Brown Butter Cream Cheese Frosting
- Brown the butter in a small sauce pot over low-medium heat. Butter will melt then begin to sputter. Keep an eye on it, swirling the pot occasionally. The butter will begin to brown and will be ready to remove from the pan when the sputtering quiets down and the butter is golden brown
- Transfer brown butter to a heat proof bowl, scraping all the brown bits out of the bottom of the pan with it. Place bowl in the fridge to cool
- Once brown butter is cooled, put it in the bowl of a stand mixer fitted with the paddle attachment with the softened cream cheese and mix together on low. Once mixed, turned the mixer to medium and beat for 1 minute
- Add sifted powdered sugar, vanilla, salt and milk. Mix together slowly then turn speed to medium-high and continue mixing for 3 minutes until light and fluffy
Building Cups
- Once fruit mixture is cooled build the cups by layering brown butter cream cheese frosting in the bottom, fruit crumble over the top of frosting then crumble on top. Serve immediately or chill and serve.
Notes
The fruit mixture cooks quickly in the pot. Be sure to stir often and don't have the heat too high. This will prevent burning.
When cooling the fruit mixture it's best to transfer it to a different heat proof vessel. The larger it is, the more the mixture can spread then the quicker it cools. I typically use a 9x13 baking pan for cooling. If you want to really speed up the cooling process you can place the mixture in the freezer for 20-30 minutes, stirring after 15 minutes.
I recommend using Diamond Crystal Salt for this recipe and all of my recipes. The type of salt you use does matter. If you're using a different brand of kosher salt such as Morton's - reduce amounts by 25%. Kosher salt is a must in cooking and baking.
Brown butter frosting can be made up to 3 days ahead of time. Allow frosting to come to room temp before adding to cups.
Strawberry Rhubarb Crumble can be built in glass or plastic cups. I use a 9 oz cup.
Crumble can also be made in a 10x7 baking dish by adding raw fruit mixture to the dish and topping with crumble mixture. Bake at 350°F for 1 hour or until fruit is bubbly and crumble mixture is golden brown. Then top room temperature crumble with a small scoop of brown butter frosting.
Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 479kcal | Carbohydrates: 76g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 395mg | Potassium: 301mg | Fiber: 3g | Sugar: 61g | Vitamin A: 680IU | Vitamin C: 33mg | Calcium: 93mg | Iron: 1mg
