Rhubarb Strawberry Crunch Recipe
Rhubarb Strawberry Crunch Recipe photo by Taste of Home
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Rhubarb Strawberry Crunch Recipe

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Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 9 servings


  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup quick-cooking oats
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter
  • 4 cups sliced fresh or frozen rhubarb
  • 1 pint fresh strawberries, halved
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, optional

Nutritional Facts

1 piece: 373 calories, 11g fat (6g saturated fat), 27mg cholesterol, 116mg sodium, 68g carbohydrate (49g sugars, 3g fiber), 3g protein.


  1. Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.
  2. In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired. Yield: 9 servings.
Originally published as Rhubarb Strawberry Crunch in Taste of Home April/May 1997, p67

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dawnrosanne User ID: 1014810 231713
Reviewed Aug. 24, 2015

"A wonderful easy way to enjoy summer's bounty!"

cbspencer User ID: 4734008 224228
Reviewed Apr. 5, 2015

"Very flavorful"

Maxjada User ID: 6544729 45922
Reviewed Jul. 22, 2014

"Had this at my cousin's place, absolutely amazing. Perfect paring of an all time favorite, Strawberry and Rhubarb! Thank you taste of home."

thecreativebaker User ID: 7200207 39231
Reviewed May. 19, 2014

"This is a great recipe to make in the spring when the fresh rhubarb appears! We love the combination of rhubarb and strawberries together and this recipe is a great pairing of the two!! Served warm from the oven with a scoop of vanilla ice cream, it is such a delicious dessert!!! If I am serving more people, I increase ingredients to 1 1/2 times the amounts and put in a 9x13 in dish. As a TOH field editor, this is one of our families favorite springtime desserts!"

Luomala User ID: 6608150 39230
Reviewed Jun. 15, 2013

"Given free rhubarb and didn't know what to make. Thank you Taste of Home!"

lillybow User ID: 1141272 45920
Reviewed Jun. 3, 2012

"I love this recipe, but I messed up when I made it the first time. I didn't read the instructions closely and thought all the dry ingredients were for the topping. Well I liked it the way it turned out anyway, so what I do now is halve the crust/topping ingredients, forget about making a crust, put the fruit in the bottom of my dish, pour the sauce over and top with the crumb mixture. easy and very tasty :)"

jcjennie User ID: 3541733 43250
Reviewed May. 21, 2012

"Made this yesterday & there's nothing left! Even our 10 year old daughter flipped over it! Super easy & delish!"

lurky27 User ID: 1251896 19689
Reviewed May. 7, 2012

"This is amazing! No ice cream needed! Whole wheat flour works great.

~ Theresa"

muffbear74 User ID: 209131 44876
Reviewed Jun. 15, 2011

"This is delicious. I made it using Splenda brown and white sugars. Next time I will try using half whole wheat flour."

eversbeaver User ID: 2223765 19683
Reviewed Jun. 6, 2010

"Very delicious! Used fresh rhubarb from garden."

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