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.
Notes
New! Strawberry Rhubarb Crunch!