Strawberry Rhubarb Crunch

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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 a brown sugar and oat crust, this is my favorite way to bake fruit desserts.

Strawberry Rhubarb Crunch - get the recipe at barefeetinthekitchen.com

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 to see just how easy it is to make this Strawberry Rhubarb Crunch!)

Strawberry Rhubarb Crunch is a summer favorite! - get the recipe at barefeetinthekitchen.com

Strawberry Rhubarb

I tried rhubarb for the first time at a friend’s house several years ago. (Thanks, Rachael!) I absolutely loved the rhubarb and strawberry 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.

Strawberry Rhubarb Crunch is a summer favorite served with or without the ice cream! - get the recipe at barefeetinthekitchen.com

I like to serve this crisp 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 Recipes

Want a few more rhubarb dessert ideas? Rhubarb Crumb Bars are a light summer treat that you’re going to love having on hand. This Strawberry Rhubarb Pie recipe is a classic that you’ll want to save for strawberry season.

Rhubarb Cream Cheese Muffins are a breakfast and snacking favorite with kids and adults. Do you have a favorite rhubarb recipe? I’d love to hear about it if you do.

Strawberry Rhubarb Crunch is sweet, tangy, and irresistible! get the recipe at barefeetinthekitchen.com

If you have an abundance of strawberries in the house, I highly recommend you try this Summer Berry Brulee. It is an unforgettable treat.

Check out all of the great berry recipes that we love, along with this awesome tip for how to hull strawberries with just a plastic straw.

Have you tried an herb sugar? I made this Sweet Basil Sugar with Fresh Strawberries a few years ago and it’s almost too good to be true. It’s a perfectly light and sweet treat that is pure summertime heaven.

Bottom layer of the Strawberry Rhubarb Crunch - get the recipe at barefeetinthekitchen.com

Strawberry Rhubarb Crunch

  1. Preheat oven to 400 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.

  2. 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.

  3. 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.

Middle layer of the Strawberry Rhubarb Crunch - get the recipe at barefeetinthekitchen.com

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Strawberry Rhubarb Crunch is sweet, tangy, and irresistible! get the recipe at barefeetinthekitchen.com

Strawberry Rhubarb Crunch

4.82 from 11 votes
Tangy, sweet strawberries and rhubarb are layered in between a brown sugar and oat topping to make this Strawberry Rhubarb Crunch.
Pin Print Review
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dessert
Cuisine: American
Servings: 12 servings

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 or arrowroot
  • 1/2 teaspoon kosher salt
  • 1/4 cup orange juice
  • CRUST INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 1/2 cups old fashioned oats
  • 1 cup light brown sugar
  • 1 cup butter melted

Instructions

  • Preheat oven to 400 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 9x13 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!

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

Calories: 401kcal · Carbohydrates: 61g · Protein: 4g · Fat: 16g · Saturated Fat: 10g · Cholesterol: 41mg · Sodium: 239mg · Potassium: 193mg · Fiber: 3g · Sugar: 36g · Vitamin A: 504IU · Vitamin C: 18mg · Calcium: 51mg · Iron: 2mg
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{originally posted 6/15/12 – recipe notes and photos updated 7/28/19}

Strawberry Rhubarb Crunch is a sweet and slightly tangy dessert that you can make in just a few minutes! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jen says

    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.

  2. Pauline Rusinich says

    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.5 stars

  3. Joyce Schiefelbein says

    Absolutely love this recipe, second time making it in a week! Husband has a serious sweet tooth, lol. Definitely 5 stars on this one.

  4. Kelly Bartlett says

    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!♡5 stars

  5. Helene DeKezel says

    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….Delicious5 stars

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