Rhubarb Strawberry Crunch


Rhubarb and Strawberry make the best combination of flavors. That wonderful sweet and sour combination topped off with a delicious crumb topping make this the prefect dessert!

Adapted from Michelle Davis’s recipe.






Pour rhubarb and strawberries into a

large bowl. Add 5 Tbsp. of flour

and 1 cup granulated sugar.



Gently mix until combined.



Spray a baking dish with cooking spray.

I used 10” x 10” but even a 9” x 13” will do.



Pour mixture into the baking dish.



Place the rest of the ingredients into a

medium bowl except for the butter.



Mix the ingredients until combined.



Add the butter.



Using a pastry blender, work

butter into the dry mixture.



Blend until crumbly.



Pour the crumb mixture evenly

on top of the fruit mixture.



Bake in a preheated 375 degree oven

for 45 – 55 minutes or until the

crumb topping is golden brown.

Store leftovers in the refrigerator.


Rhubarb Strawberry Crunch





  • 1 cup granulated sugar
  • 5 Tbsp all-purpose flour
  • 5 cups rhubarb, clean and cut in 1/2” pieces
  • 5 cup strawberries, clean with tops cut off and sliced


  • 1 & 1/2 cups all-purpose flour
  • 1 cup brown sugar, firmly packed
  • 1 cup rolled oats (I used the quick cooking type)
  • 1/2 tsp cinnamon
  • 1 cup (2 sticks) butter, softened



  1. Preheat oven to 375 degrees.
  2. In a large bowl gently combine the rhubarb, strawberries, sugar and flour.
  3. Spray a 9″ x 13″ (approximate size I used a 10″ x 10″) baking dish with cooking spray.
  4. Pour fruit mixture into the baking dish.


  1. In a medium bowl combine the rest of the ingredient except for the butter.
  2. Using your hands, mix until combined.
  3. Add the butter and using a pastry blender or fork, work the butter into the dry mixture until crumbly.
  4. Pour the crumb mixture evenly on top of the fruit mixture.
  5. Bake for 45-55 minutes or until the crumb topping is a golden brown.
  6. Let cool and serve.
  7. Cover and store leftovers in the refrigerator.









Categories: Desserts, Fruit


  1. This looks amazing! I love strawberry rhubarb anything! Going to have to try this as soon as my rhubarb is ready to pick.

    • I used my frozen home grown rhubarb with my fresh strawberries and it was amazing. My rhubarb is always ready to pick before my strawberries so I freeze it. Enjoy and thank you!

    • Thank you Megala! I have eaten rhubarb since I was a child and reached across into my elderly neighbors rhubarb patch and helped myself…lol I still feel guilty!

  2. This looks FA-BU-LOUS! Thanks to my mother’s garden, I have been copping and freezing rhubarb like crazy this summer. This Strawberry-Rhubarb Crunch looks like a perfect treat for the weekend! (Topped with lots of vanilla ice cream or whipped cream, of course.)

  3. Yum, rhubarb with strawberries, or raspberries, or apple – delicious. We’ve planted rhubarb in our new garden beds, but it’ll be a year or two before I’ll be able to harvest any. In Australia we would call that topping a crumble, so that dish would be called rhubarb strawberry crumble. What do you serve it with in America? In the UK it’ll always be custard, and in Australia it’d be either custard, cream or ice cream (or a combination of any of these).

    • I actually love it just like this but it is delicious with vanilla ice cream on top. I find your apples with rhubarb intriguing! I have never heard of that before. Thank you for a great idea!

      • Apple with rhubarb is quite big at this end of the globe. There are even frozen rhubarb and apple pies, or crumbles in the supermarkets. I think the apples help sweeten the rhubarb so as not so much sugar is needed.

  4. Rhubarb and strawberry are a delicious combination! Strangely enough, I bought a small rhubarb and strawberry pie in my local supermarket today. I should have waited and made your recipe instead. It sounds much nicer. Adding ice cream would make a delicious treat!

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