Rhubarb Strawberry Crunch


A strawberry rhubarb crumble dessert for those who wonder what to do with that big rhubarb plant in the garden. This is your answer. It will have you coming back for more.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs


Fruit Layer:

  • 3 cups sliced fresh strawberries

  • 3 cups diced rhubarb

  • 1 cup white sugar

  • 3 tablespoons all-purpose flour

Crunch Topping:

  • 1 ½ cups all-purpose flour

  • 1 cup packed brown sugar

  • 1 cup rolled oats

  • 1 cup butter


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Make the fruit layer: Mix strawberries, rhubarb, white sugar, and flour together in a large bowl. Place the mixture in a 9x13-inch baking dish.

  3. Make the topping: Combine 1 1/2 cups flour, brown sugar, oats, and butter and mix until crumbly. You may want to use a pastry cutter for this. Sprinkle on top of the rhubarb and strawberry layer.

  4. Bake in the preheated oven until crisp and lightly browned, about 45 minutes.

    high angle looking at a bowl of rhubarb strawberry crunch, topped with melty vanilla ice cream with remaining crunch in casserole dish behind
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

253 Calories
11g Fat
38g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 253
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 33%
Cholesterol 27mg 9%
Sodium 78mg 3%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 6%
Total Sugars 25g
Protein 2g
Vitamin C 18mg 90%
Calcium 39mg 3%
Iron 1mg 6%
Potassium 149mg 3%

* 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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