Rhubarb Strawberry Crunch
This recipe for Rhubarb Strawberry Crunch is a delicious and easy way to enjoy the flavors of summer. This dish is perfect for a potluck or picnic, and can be made ahead of time for easy entertaining.
Ingredients
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 3 cups sliced fresh strawberries
- 3 cups diced rhubarb
- 1 ½ cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup butter or margarine, softened to room temperature
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- ½ teaspoon salt, optional and to taste (I didn’t use any)
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly using a pastry blender . Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven or until crisp and lightly browned
Nutrition Facts
- Serving size: 1/12 of a recipe (4.7 ounces).
- Calories: 351
- Calories from Fat: 153
- Total Fat: 17 g
- Saturated Fat: 10 g
- Cholesterol: 40 mg
