My son Brian gave me this recipe when he was in college. He tasted it at a coffee hour at his church near Penn State. He raved enough about it that the ladies of the church told him the recipe was in their Faith Church cookbook. They didn’t have to convince him to buy that cookbook for his mom!
It was originally published as Rhubarb Crunch for a large crowd. This version makes a 9-inch square pan with high sides or you can use a similar oven-proofed dish. A 10-inch size pan is good too. If you use a standard 9-inch pan without extra high sides, I recommend covering the rack below with aluminum foil to catch any spilling over.
In the pictures here I mixed strawberries and rhubarb together since I am a fan of that combination!
Either way, straight rhubarb, or rhubarb with strawberries, it is very delicious, crunchy, and sweet with a little tartness from the rhubarb.
Serve it plain, or add some ice cream or whipped cream if you’d like! It is a little bit of heaven!
See how it is made in the slideshow below.
Strawberry Rhubarb Crunch
- 1 cup flour
- ¾ cup oatmeal
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ½ cup butter melted
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- 4 ½ cups strawberries and rhubarb cut into chunks
- Preheat the oven to 350℉. Generously grease a 9-inch square pan with high sides or an oven-proof dish of similar size. You can use a 10-inch pan too. If you use a standard 9-inch square pan, cover the rack below it in case there is any overflow.
- CRUMBS: Mix the flour, oatmeal, brown sugar, and cinnamon together.
- Stir in the butter to form coarse crumbs.
- Press half of the crumb mixture into the prepared pan. Set it aside.
- FRUIT MIXTURE: In a small saucepan, combine the sugar and cornstarch. Mix until there are no lumps.
- Mix in the water and vanilla extract.
- Gently stir in the fruit until all the fruit is coated with the syrup.
- Cook the fruit mixture on the stove over medium high heat until it is thick and bubbly. It takes just a few minutes.
- Spread the fruit mixture over the prepared crumb layer in the pan.
- Sprinkle the remaining crumbs on top of the fruit.
- Bake at 350℉. for 1 hour.
- Let it cool on a wire rack. Cover and store it in the refrigerator.
( I originally posted this recipe in July, 2018 and updated it to my new format in June, 2023.)