Rhubarb Strawberry Crunch

Rhubarb Strawberry Crunch

"Ever wonder what to do with that big rhubarb plant in the garden? This is your answer."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 253 cals
Serving size has been adjusted!
Original recipe yields 18 servings

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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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

Read all reviews 745
  1. 1008 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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...

Most helpful
Most positive
Least positive
Newest

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.

Other stories that may interest you