AuthorfoodiesinourthirtiesCategorySweets & TreatsDifficultyBeginnerStrawberry Rhubarb Crunch! This perfect summer dessert is a longstanding family tradition since the recipe was written by my grandma for her churches cookbook and was a staple during family gatherings. My grandpa would grow the rhubarb in his backyard and now my parents have the transplanted rhubarb plants to keep this tradition flourishing for future generations. I have made a few adjustments from the original recipe like adding strawberries and cutting down the white sugar. This is absolutely a crowd favorite and perfect for upcoming summer holidays! Best served with vanilla ice cream or Cool Whip! Enjoy friends!
Pre-heat oven to 375 degrees.
Chop rhubarb to a similar size as picture.
In a medium bowl, mix together chopped rhubarb, de-stemmed quartered strawberries and white sugar. Spread into a greased 9x13 inch pan.
In a medium bowl, cut butter and Crisco shortening until well combined. Add brown sugar, oatmeal and flour and mix until well combined. Mixture should be crumbly and small pea-shaped pieces of butter. Sprinkle over the wet mixture.
Bake for 50 minutes or until the topping is golden brown and the fruit mixture is bubbly.
Ingredients
Directions
Pre-heat oven to 375 degrees.
Chop rhubarb to a similar size as picture.
In a medium bowl, mix together chopped rhubarb, de-stemmed quartered strawberries and white sugar. Spread into a greased 9x13 inch pan.
In a medium bowl, cut butter and Crisco shortening until well combined. Add brown sugar, oatmeal and flour and mix until well combined. Mixture should be crumbly and small pea-shaped pieces of butter. Sprinkle over the wet mixture.
Bake for 50 minutes or until the topping is golden brown and the fruit mixture is bubbly.