Why make a full pie when you only want a few bites of something warm and fruity? Mini strawberry-rhubarb crumbles baked in cast iron skillets or ramekins give you the same bubbling filling and golden oat topping in half the time. One cup each of quartered strawberries and chopped rhubarb, mixed with granulated sugar, cornstarch, and vanilla extract. Topped with a crumble of flour, brown sugar, rolled oats, melted butter, and salt. Baked at 375 degrees F (190 degrees C) for 25 to 30 minutes.
The portions are right for two people who want dessert but not leftovers. The filling bubbles around the edges where the fruit meets the skillet, and the crumble on top turns golden and crunchy while the centre stays slightly soft. A scoop of vanilla ice cream on top melts into the warm fruit immediately. I could eat these every Sunday in strawberry season and not get tired of them.
Tips for Making Mini Strawberry-Rhubarb Crumble
Toss the fruit with cornstarch before filling
One tablespoon of cornstarch mixed with the sugar and vanilla coats the strawberries and rhubarb. As the fruit heats, the cornstarch thickens the juices into a syrupy sauce instead of a watery puddle. 
Skip the cornstarch and you get fruit soup under a crumble. It still tastes good but falls apart when you scoop it.
Do not pack the crumble topping
Scatter the oat mixture loosely over the fruit. Pressing it down creates a dense, biscuit-like layer instead of a crumbly, crunchy topping.
The crumble should look uneven and slightly messy before it goes into the oven. The gaps let steam escape and help the topping crisp.
Mini Strawberry-Rhubarb Crumble
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
This seasonal strawberry-rhubarb crumble is easy to put together and makes for a great dessert for two people. Sweet and just a touch tart, it’s a perfect treat.
Ingredients
- 1 cup strawberries, hulled and quartered
- 1 cup rhubarb, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup unsalted butter, melted
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and set aside.
- In another bowl, mix flour, brown sugar, oats, melted butter, and salt until crumbly.
- Divide the fruit mixture between two mini cast iron skillets or ramekins.
- Top with the crumble mixture.
- Bake for 25-30 minutes or until the topping is golden brown and the fruit is bubbly.
- Let cool slightly before serving. Enjoy with a scoop of vanilla ice cream or yogurt.
Notes
The leaves of rhubarb plants are poisonous, so be sure to discard them. You can easily double this recipe to serve more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
Frequently Asked Questions
Can I use frozen rhubarb?
Yes. Do not thaw it. Chop it while still frozen and toss with the other filling ingredients. The extra moisture will cook off during baking.
What size skillets or ramekins?
Six-inch cast iron skillets or eight-ounce ramekins. The recipe divides evenly between two. Larger vessels work but the crumble-to-fruit ratio changes.
Can I make this ahead?
Assemble the fruit and crumble separately and refrigerate. Bake when ready. The crumble topping can sit for a day. Add two to three minutes to the bake time if the filling is cold.
Have you tried this with frozen rhubarb in the off-season? Wondering if the texture holds up or if it gets too watery without thawing first.
two ramekins, gone in five minutes!
I love that this is a portion-controlled crumble, two ramekins for two people and zero leftovers begging me back at midnight!
Perfect afternoon dessert for two, fruit bubbling at the edges and the oats turning golden by the timer.
Strawberries from the farmers’ market went into a double batch yesterday, ramekins instead of cast iron and thirty minutes was right for my oven. The crumble stayed crunchy on top because I didn’t pack it down. Brown sugar caramelizes against the bubbling fruit, exactly what the recipe says.
The cornstarch tip alone changed how my crumbles set. Used to come out as fruit soup under a crumble, now the juices thicken into syrup right around the edges where the fruit meets the skillet. Quartered the strawberries small enough to release juice but hold shape, rhubarb chopped a touch larger.
My mother used to grow rhubarb against the back wall of our garden in Cork and we’d be pulling stalks all spring for crumbles like this one. Mini portions in skillets is honestly how we’d eat it on a Sunday, no leftovers because two people make short work of two ramekins. The cornstarch tip changed how mine sets, no more fruit soup under the crumble. Vanilla ice cream on top while it’s hot is the only way to eat them.