Rhubarb Strawberry Crunch

Rhubarb Strawberry Crunch

684

"Ever wonder what to do with that big rhubarb plant in the garden? This is your answer."
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Ingredients

1 h servings 253 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
  3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

684
  1. 927 Ratings

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Most helpful positive review

This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), ...

Most helpful critical review

Proportions are odd. Much too much flour & butter in the topping and not enough fruit in the filling. Topping is a bit bland so I added spices & nuts. Also, three tablespoons of flour in the...

This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), ...

This is an excellent recipe - easy, fast and very good. I used a larger (10 X 14) dish and increased the fruit to about 5 cups for each. I could have used even more. I used slightly less than...

Proportions are odd. Much too much flour & butter in the topping and not enough fruit in the filling. Topping is a bit bland so I added spices & nuts. Also, three tablespoons of flour in the...

I'm rating this 5-stars even though there's twice as much topping as you need! I can't imagine using all that is called for. I think I probably only used half of it! I asked Hubs to taste and ...

DELICIOUS!!!!! At 18 years old, I'm a pretty young baker...but I KNOW that this is the best of the best =)! This was SOOOOOO WONDERFUL!!!! My dad has been a strawberry-rhubarb lover his whole li...

Made this last nite & ate waaay tooo much of it!! No problems with halving the topping & using an 8x8 pan. Totally awesome! To make things easier, use your kitchen shears to dice/chop the rhub...

This was really good. I used splenda instead of white sugar and sugartwin's brown sugar instead of regular brown sugar to limit the carbs. No way anyone could tell and it probably took the car...

I thought this was delicious and apparently so did the 14 guests we had this evening; all but one little smidge is left. :-) I used thawed rhubarb from my garden from last season; so even though...

Very yummy! Don't cheat yourself by cutting the topping - double the fruit instead. YUM! I also added 1 teaspoon of vanilla to the topping.