Rhubarb Strawberry Crunch
Indulge in the sweet-tart harmony of Rhubarb Strawberry Crunch, a delightful dessert that combines tangy rhubarb and juicy strawberries under a golden, buttery oat crumble topping. Perfect for spring and summer, this easy-to-make treat comes together in just an hour with simple pantry staples like rolled oats, brown sugar, and cinnamon. A touch of vanilla in the crumb topping elevates the flavors, while the bubbling fruit filling creates the ultimate warm, comforting dessert. Serve it fresh from the oven with a scoop of vanilla ice cream or a dollop of whipped cream for a crowd-pleasing finale to any meal. Perfect for home bakers looking for a seasonal dessert with just the right balance of sweet and tangy, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 4 cups rhubarb
- 2 cups strawberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 0.5 cup butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine diced rhubarb and sliced strawberries. Add granulated sugar and cornstarch, then toss to coat the fruit evenly.
Pour the fruit mixture into the prepared baking dish, spreading it out evenly.
In another bowl, mix rolled oats, flour, brown sugar, and cinnamon together.
Add the butter to the dry topping mixture, cutting it in with a pastry cutter or using your fingers until it resembles coarse crumbs.
Stir in the vanilla extract to incorporate evenly into the crumb mixture.
Sprinkle the oat crumble topping evenly over the fruit mixture in the baking dish.
Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.
Allow the Rhubarb Strawberry Crunch to cool for at least 10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream for a perfect finish.
Nutrition Facts
Calories |
3782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 702 mg | 30% | |
| Total Carbohydrate | 694.6 g | 253% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 496.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 968 mg | 74% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3219 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
