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You are here: Home » Fruits » Strawberry Rhubarb Crunch

Strawberry Rhubarb Crunch

July 28, 2019 · 115 Comments

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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

5 from 1 vote
Strawberry Rhubarb Crunch is sweet, tangy, and irresistible! get the recipe at barefeetinthekitchen.com
Print
Strawberry Rhubarb Crunch
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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

Course: Dessert
Cuisine: American
Keyword: Strawberry Rhubarb Crunch
Servings: 12 servings
Calories: 401 kcal
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
  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 9x13 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. 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.

 

{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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Filed Under: Desserts, Fruits, Gluten Free Baking Tagged With: Berries

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About 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. Jason says

    July 5, 2017 at 11:03 pm

    Ice Cream in Strawberry flavors best flavors.Strawberry fruits adjust many dishes like some make ice cream, chat, powder, slash, crunch etc.The crunch of strawberry is a very delicious sweet dish.

    Reply
  2. Joanne Matthees says

    July 6, 2017 at 6:48 pm

    Here is a recipe that might be what you need.

    Strawberry, rhubarb crunch.

    Reply
  3. Debbie Keel says

    July 11, 2017 at 8:05 pm

    I remember my Grandma going out to e garden to get fresh rhubarb and strawberries and make a pie, how I miss her so.

    Reply
  4. Laura Young says

    July 13, 2017 at 8:01 pm

    I made this today. It is wonderful!

    Reply
  5. Suzanne says

    July 21, 2017 at 3:56 pm

    Hi Mary

    This recipe looks amazing. I can’t wait to try it. I do have a question…can I substitute a jar of blackberry or cherry pie filling for the rhubarb/strawberry mixture – do I need to change anything? I have a pie filling with Door County WI cherries and I think that would also be delicious here. i just wasn’t sure if I needed to adjust anything. Thank you in advance!

    Reply
  6. Eve says

    July 23, 2017 at 5:32 am

    Made this recipe and it is delicious ..it’s now in my favourite recipe stash.

    Reply
  7. Anna says

    July 29, 2017 at 7:05 pm

    i made this desert . it was amazing , very tasty . did not last long , i had this with yogurt. it was also very good less calories than ice cream. WE are lactose free , me and my son , so had to have lactose free yogurt. I am making that again using rhubarb from my garden , fresh. substituting lemon juice for orange juice.
    I have to put parchment paper in the glass baking dish to make it better for serving and clean up of the pan. Thank you for sharing this recipe with me and my family.

    Reply
  8. Barb says

    August 8, 2017 at 12:05 am

    My sister-in-law made this last week. It was so good I could not get enough of it. I have had a lot of strawberry rhubarb crisp but this one is by far the best . I think it has to do with the crust on the bottom it just adds an extra crunch.

    Reply
  9. Jerri says

    April 8, 2018 at 10:14 pm

    Just made this tonite..Sooooo good! This will be in my dessert rotation for sure! I substituted gluten free all purpose flour. It turned out perfect!!!

    Reply
  10. Janet says

    May 25, 2018 at 10:40 pm

    I just made this and it is absolutely delicious! A friend gave me some rhubarb and I already had the rest of the ingredients on hand. Fantastic!

    Reply
  11. Karen Reddy says

    June 5, 2018 at 6:44 am

    Yum! Going to make this this weekend. Thanks for the recipe

    Reply
  12. Carol says

    June 7, 2018 at 1:53 pm

    Wow, what a delicious sounding recipe. I bet it would be great with apples and raspberries, too, my other favourite fruit combination. I’ll have to try it both ways. In any case, it’s easier than our!

    Reply
  13. Felicia says

    June 10, 2018 at 9:34 pm

    Could this recipe be made ahead of time and put in the freezer and then baked at a later date?

    Reply
    • Mary says

      June 11, 2018 at 6:08 am

      I don’t recall whether I’ve frozen this exact recipe, but I’ve frozen many crisps and cobblers without any issues at all. Happy baking!

      Reply
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  1. Strawberry Crisp Ice Cream | barefeetinthekitchen.com says:
    July 11, 2017 at 4:26 am

    […] Crisp Ice Cream starts with a pan of Strawberry Rhubarb Crunch, or in this case if you’re like me and out of rhubarb, make it a Strawberry Crunch. Fresh […]

    Reply
  2. Easy Rhubarb Breakfast Cake | The View from Great Island says:
    May 28, 2018 at 5:08 pm

    […] Strawberry Rhubarb Crunch […]

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