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Strawberry Rhubarb Crunch

There's no tastier way to get all the good nutrition of oats—including B vitamins and iron—than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.—Frances Poste, Wall, South Dakota
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12-15 servings


  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1 cup cold butter, cubed
  • 2 cups quick-cooking oats
  • 6 cups sliced fresh or frozen rhubarb, thawed
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 package (3 ounces) strawberry gelatin
  • Vanilla ice cream, optional


  • In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb.
  • In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
  • Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.
Nutrition Facts
1 cup: 406 calories, 13g fat (8g saturated fat), 33mg cholesterol, 151mg sodium, 70g carbohydrate (48g sugars, 2g fiber), 4g protein.

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Average Rating:
  • cookinNC
    May 23, 2016

    I have made this a couple of times over the last few weeks, and it is delicious! The first time I did not have enough rhubarb, so I added raspberries to it. It was great that way too, and I will make it again.

  • keely27
    Dec 28, 2015

    I make this at least once a spring when rhubarb is in season

  • JMartinelli13
    Jun 30, 2015

    I've been making this one for almost 10 years now. I'd never had rhubarb before and this was the perfect dish to try it in for the first time! It's a big hit with my son and husband as well.

  • Jeanbell
    Jul 20, 2014

    It's in the oven... Smells delicious. I did make a few changes as I had 7 cups of rhubarb. Added 3 T. cornstarch; 1 1/2 cup water; 1 1/2 cup sugar; 2 pkg. gelatin; 1 1/2 t. vanilla. 1 quart of quartered fresh strawberries. I also sprinkled the gelatin over the fruit- then poured the cooked cornstarch, sugar and water on top. Then added the oatmeal topping. This recipe gave me such a good base. I just improvised because of the extra rhubarb I didn't want to waste and the added strawberries... Hope I can report a delicious outcome! Fours stars for now... Maybe five when we have it for dinner tonight.

  • 185gal
    Jul 19, 2013

    This is a wonderful recipe to use up excess rhubarb! It has just the right amount of sweetness and tartness with the crunchy topping. Recipe can be cut in half, and it still turns out great!

  • gwennie3
    Jun 20, 2012

    No comment left

  • dodgit
    Apr 5, 2012

    This is a delicious dessert,excellect for a pot luck

  • kassie1
    Apr 10, 2010

    No comment left

  • krystaljoy
    Feb 14, 2010

    No comment left

  • birklid
    May 20, 2009

    Everyone loves this at the potluck! Adults and kids alike!