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Have you tried a fruit crunch? There’s an extra layer of topping that makes this Strawberry Rhubarb Crunch just a little more special than a fruit crisp.
Fresh fruits tossed together with citrus and cinnamon sugar, then baked in between layers of brown sugar and oat crust, this is my favorite way to bake fruit desserts.
Rhubarb Crunch
Almost firm enough to cut into bars and yet just fruity enough to still resemble a crisp, a crunch is simply a fruit crisp with both a top and bottom crust layer.
Don’t be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the topping and it forms perfect crumbs to top this dessert. This recipe gets bonus points for being naturally gluten-free too.
(Watch the video in the recipe card to see just how easy it is to make this Strawberry Rhubarb Crunch!)
Strawberry Rhubarb Crisp
I tried rhubarb for the first time at a friend’s house several years ago. (Thanks, Rachael!) I absolutely loved the rhubarb and strawberry crisp combination that she served for dessert.
Remembering Rachael’s delicious dessert, I decided to adapt my favorite fruit crunch recipe to include some fresh rhubarb that I found at my local market this past weekend.
Tangy, sweet, and just a tiny bit tart from the rhubarb. I love this dessert so much; I have now added rhubarb to my garden list for next spring.
If you already love Strawberry Rhubarb Crisps, you’re going to flip for this “crunch” variation.
Instead of simply pouring the fruit into the bottom of the pan and topping it with the oat streusel, you’ll press half of the streusel into the bottom of the pan, pour the fruit over it, and then sprinkle with the remaining streusel.
The extra layer of streusel in the crunch proves irresistible to anyone who loves that crisp topping as much as they enjoy the warm sweet fruit!
I like to serve both fruit crisps and fruit crunches warm from the oven, scooped into bowls with our favorite homemade ice cream for an unforgettable dessert, but it’s also amazing sliced into bars the next day for breakfast. (Or for lunch, or let’s be honest, I’d happily eat this for dinner as well.)
Strawberry Rhubarb Crunch
- Preheat the oven to 400°F degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice. Stir again and set aside.
- In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
- Bake for 30-35 minutes, until the crust turns golden brown. Scoop into bowls warm from the oven or let cool completely and slice into servings.
Strawberry Rhubarb Recipes
Want a few more rhubarb dessert ideas? These simple Rhubarb Bars with their shortbread crust topped with a tangy-sweet rhubarb layer are crazy popular too and they’ve become a seasonal favorite with everyone who tries them.
Tart and sweet Roasted Rhubarb Ice Cream is the flavor combo my taste buds crave. I love anything with a sweet contrast. Do you have a favorite rhubarb recipe? I’d love to hear about it if you do.
Strawberry Rhubarb Crunch
Ingredients
Fruit Filling Ingredients
- 2 cups chopped strawberries
- 2 cups thinly sliced and chopped fresh rhubarb frozen can be substituted if fresh is not available
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ cup orange juice
Crust Ingredients
- 2 cups all-purpose flour *
- 1½ cups old fashioned oats
- 1 cup light brown sugar
- 1 cup butter melted
Instructions
- Preheat the oven to 400°F degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice. Stir again and set aside.
- In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
- Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!
Video
Notes
- To make this recipe gluten-free: Substitute 1 1/3 cups brown rice flour and 2/3 cup tapioca starch for the all-purpose flour in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 6/15/12 – recipe notes and photos updated 4/6/22}
You don’t have to wait for spring. You can set out rhubarb roots early in the fall. Also I wouldn’t use a full cup of sugar, too much for me! I use3 cups of each and less sugar than that Also seems like a bit too much topping. I use 3/4 cup each of flour and oatmeal,, 1/4 cups each of brown sugar and butter. You could substitute some of the sugar with stevia. A little healthier.
Can I make this recipe in a few days in advance or freeze it?
That should work fine.
Ive been making this every spring/ summer, one of my families favorite desserts!! I’ll be making it for Easter next week, cant wait!!
I’m so happy you enjoy this recipe!
I didn’t have strawberries SO I just did rhubarb.. I used 4 cups rhubarb. Excellent I like the double crust.. Next time I will make extra for extra topping.. As I really like extra on top! I usually make double topping for crisps.. Personal preference.
I bet this was delicious with just the rhubarb, Pauline!
Absolutely love this recipe, second time making it in a week! Husband has a serious sweet tooth, lol. Definitely 5 stars on this one.
I’m so happy to hear that you’re enjoying this recipe, Joyce! I love this particular dessert.
Delicious recipe! Thank you so much for sharing this. I did two small tweaks.
One because I did not have any orange juice, and
Two because I prefer to use Monk fruit sugar as it is lower on the glycemic index and there is also the brown sugar in this recipe.
I find this to be the easiest and most pleasant tasting fruit crisp I have ever had! Now I will use up more or the multiple patches of Rhubarb I have!♡
I forgot to say that I used two teaspoons of organic orange peel instead of the orange juice.
I’m glad you liked it, Kelly!
Kelly did you use the same amount of the monk fruit sugar?
I’m so happy you are enjoying it, Kelly!
Not our favourite. Too much flour/oats. Was also a bit dry
Sorry to hear it wasn’t your thing, Karen.
Thank you for this recipe….it’s amazing…..our family likes lots of fruit so I omitted the bottom layer & was able to make 2 pans ….love the topping & I was able to freeze one pan for later use….Thanks again….Delicious
I’m so happy that you like it, Helene!
Looks wonderful & I love both fruits.
I hope you love the recipe, Sheran!
Was wondering on I strawberry rubardcrunch can I use frozen strawberry my mom froze up
That will work nicely, Jennifer.
Can it be made ahead of time the strawberry rhubarb crunch
Very good, very easy!
I’m glad you like it!
When served while warm, the crust is like candy. Leftovers however, were not good cold
I’m glad you liked it, Linda. I’d recommend warming up the leftovers.
do you thaw the frozen fruit first, and if so do you use the juice too or drain it?
I thaw first, and lightly drain liquids, but don’t press the moisture out.
Easy and delicious. I made it with my own garden strawberries and rhubarb. Turned out just like the picture.
Fresh fruit from your own garden makes any recipe taste amazing. I am so glad you enjoyed this one, Paula.
I loved this recipe and my husband says it’s even better that strawberry rhubarb crisp!
Question: could this recipe work with an apple filling instead of strawberry rhubarb?
Thanks!
Hi, Donna! I haven’t tried making this recipe with apple filling before, but I’m sure it would be delicious. If you decide to try making the recipe that way, feel free to let me know how it turns out. Happy baking!
I love the double c4unch on bottom and top….i love the combination of rhubarb and strawberries…
I’m glad you like the recipe, Laraine!
Was getting ready to make this. Looks yummy, but probably a dumb question, do you peel the outside skin off of the rhubarb first. Thank you
You do not need to peel the rhubarb. Happy baking!
Made this recipe, but I preferred it cold and cut into bars 😊
They’re delicious any way you serve them, aren’t they?