Description
A buttery, crumb-topped dessert balancing juicy strawberries and tangy rhubarb for a warm, customizable classic.
Ingredients
4 cups strawberries (stemmed, halved/quartered)
2 cups rhubarb (small chunks)
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup sugar
1 large egg
6 tablespoons butter (thin slices) or vegetable shortening
1 teaspoon melted butter for greasing
Instructions
Preheat oven to 375°F. Grease a 9×9-inch baking dish.
In a bowl, toss strawberries, rhubarb, and lemon juice.
Sprinkle flour and sugar over the fruit mixture.
Beat egg until frothy; stir into the fruit.
Arrange butter slices evenly over the top.
Bake for 45–50 minutes, until golden and bubbly.
Notes
Use frozen strawberries for convenience.
Swap egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) for a vegan option.
Coconut sugar enhances caramel notes.
Adjust sugar to ½ cup for a tart version or try blueberries.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 15g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg