Strawberry Rhubarb Crunch

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.

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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

1. 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.
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.

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.

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4.82 from 16 votes

Strawberry Rhubarb Crunch

Mary Younkin

Tangy, sweet strawberries and rhubarb are layered in between a brown sugar and oat topping to make this Strawberry Rhubarb Crunch.

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 12 servings

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Ingredients 

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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

Calories: 401 kcal | Carbohydrates: 61 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 10 g | Cholesterol: 41 mg | Sodium: 239 mg | Potassium: 193 mg | Fiber: 3 g | Sugar: 36 g | Vitamin A: 504 IU | Vitamin C: 18 mg | Calcium: 51 mg | Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally posted 6/15/12 – recipe notes and photos updated 4/6/22}