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Rhubarb Strawberry Crunch

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


  • 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


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

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Average Rating:
  • Steve
    Jul 4, 2020

    Overall very good. I reduced sugar to 2/3 of what the recipe called for. Good ratio of rhubarb:strawberry. Love the oats. Not crunchy enough for me. Perhaps baking the crust first for a bit before adding fruit mixture would help. I'm thinking of trying a variation with chopped pecans and less flour to give it more crunch.

  • 2124arizona
    May 12, 2020

    I cheated with this one. I used canned strawberry rhubarb pie filling to save time. The crust was tasty. I will fix this again. I wish we could buy fresh rhubarb here in OK.

  • Lor207
    May 7, 2018

    I gave this 3 stars because this was way too sweet for me.

  • P vinod
    Apr 19, 2018

    Lovely recipe-will try to get it in a big shop or a eatery,thanks for the recipe.

  • lhmn8
    Sep 20, 2017

    I wanted something easier to make than pie for my strawberries and rhubarb. This was perfect! I wanted to lick my bowl afterwards. I adjusted by using more strawberries and a bigger pan, everything else stayed the same. Scrumptious.

  • Linda
    Jul 1, 2017

    Very good recipe. We have made this twice. I didn't put the water in it and substituted tapioca for the corn starch. It has been put in the recipe file. It's a keeper!

  • dawnrosanne
    Aug 24, 2015

    A wonderful easy way to enjoy summer's bounty!

  • cbspencer
    Apr 5, 2015

    Very flavorful

  • Maxjada
    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
    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!