Strawberry Rhubarb Crunch

There's no tastier way to get all the good nutrition of oats — including B vitamins and iron — than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.


12 to 15 servings


2 cups all-purpose flour
2 cups packed brown sugar
1 cup cold butter, cubed
2 cups quick-cooking oats
6 cups sliced fresh or frozen rhubarb, thawed
1 cup granulated (white) sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1 (3 ounce) package strawberry gelatin
vanilla ice cream, optional


Preheat oven to 350°F (177°C).

In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13 x 9-inch baking dish; top with rhubarb.

In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.

Bake for 40 to 45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 45 minutes

Additional Information

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Information

Amount per serving (1 cup): 406 calories, 13 g fat (8 g saturated fat), 33 mg cholesterol, 151 mg sodium, 70 g carbohydrate, 2 g fiber, 4 g protein.

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