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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}
Strawberry Rhubarb is my all time favorite combination, so I'll have to add this to my list of must makes.
Thanks!!
I made strawberry rhubarb pie for the first time last week and fell head over heels in love with it — this sounds like yet another great way to use rhubarb! yum.
Oh wow, this looks incredible! I want a nice big slice with a scoop of homemade vanilla ice cream… is that asking too much???
Strawberry Rhubarb is the greatest desert flavor EVER! My grandma makes pies that are amazing and every time her grandkids visit, she makes their favorite pies. She makes strawberry rhubarb for me. She grows her own strawberries and rhubarb, she is so wonderful. And with her leftover harvests, she makes strawberry rhubarb jam and calls it "Athena Jam" I love grandma!
This looks incredible! All that fruit, and a brown sugar crunch topping – it can't be beat.
***swoon***
The layering idea is great, gives it a little structure. These are my favorite desserts.
900 followers on facebook!!!
ALL OVER THIS.
Oat crumbs top and bottom with fruit filling? What's not to love!
This looks fantastic and I love the healthy ingredients. THis is my first time visiting your blog, it's beautiful and I really like the layout. Can you tell me which template this is on blogger? I've been wanting to revamp my blog a bit and this format looks perfect to me.
Hi Vicki, I think it started out as Watermark. I changed it a lot initially, so I'm not sure. I checked in the existing template and it just says "custom." Sorry that I'm not more helpful. Thank you for the compliment!
I'm a big fan of rhubarb. This dessert sounds delicious. Strawberry and rhubarb is such a great combination.
Oh yes! This is for me! Absolutely delish! Add a generous slurp of cream or custard and this is perfect.
Definetly going to try this, it looks amazing, I wish I could have a bite right NOW! Thanks for sharing!
Oh Mary. I wish I had looked in my Reader on Friday night, because this recipe would have been perfect. Instead I unfortunately made an adhoc strawberry rhubarb thing that really didn't work out. 🙁
Hope you're having a great weekend!
My mom's rhubarb crumble also has a top and bottom layer and it is definitely the way to go with crumbles – so delicious! I can't believe you just tried rhubarb – but I can't wait to see what else you do with it, it's one of my favourite ingredients!
hi…if gluten free which I need… what about the oats?
It depends on your sensitivity to oats. Most people with a gluten intolerance can handle oats that are certified gluten free. It is my understand though, that some persons with an extreme sensitivity can not have oats at all.
I substituted gluten free flour for the all purpose, my flour says 1 to 1 substitution. Then I used bobs redmill gluten free oats. I also have a dairy allergy so I substituted coconut oil for the butter, I used 3/4 cup instead of the 1 cup suggested.
I made one of these last year, too. OMG – SOOOOOOOOOO very delicious. Good news – seems like rhubarb season lasts a little longer around here than it did in VA (longer spring, cooler summer)!!!!
I am high allergy to oranges, orange juice, anything to do with oranges, any one know of a substitution that would work as well, I am not gluten free
I have never put orange juice in mine so I would think just omit it. In fact I do not put the crumble on the bottom typically. 🙂
I am not familiar with xanthan gum. Can I leave this out or sub with something else?
Thanks
This actually works fine without the xanthan. I’ve recently made it that way.
This was what I craved before I had my oldest son July 1960 I got one piece went to hospital that night.