Strawberry Rhubarb Crunch

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1 cup all-purpose flour

1 cup brown sugar, firmly packed

3/4 cup oatmeal, uncooked

1/2 cup butter, melted

2/3 cup sugar

1 -2 teaspoon cinnamon (China best)

2 cups diced rhubarb

2 cups diced sliced strawberries

1 cup water

2 tablespoons cornstarch

1 teaspoon vanilla extract


1. Preheat the oven to 350°F. In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.

2. Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan. Cover with the rhubarb and strawberries.

3. In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.

4. Pour over the rhubarb/strawberry layer. Top with the remaining crumb mixture and bake for 60 minutes.

Bon Appetit!

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