Strawberry Rhubarb Crunch Recipe

Name: Strawberry Rhubarb Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1/4 cup powdered sugar; 1 tablespoon powdered sugar; 1/2 cup butter, cut into cubes; 2 large eggs; 1 teaspoon vanilla; 1 1/2 cups sugar; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 3 cups rhubarb; 3 cups strawberries

Servings: persons

1 3/4 cups all-purpose flour
1/4 cup powdered sugar
1 tablespoon powdered sugar
1/2 cup butter, cut into cubes
2 large eggs
1 teaspoon vanilla
1 1/2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3 cups rhubarb
3 cups strawberries

1
Preheat oven to 350 degrees.
2
Sift 1 1/2 cups flour with powdered sugar.
3
Put flour mixture into a food processor. Add butter and process with quick pulses or put flour mixture in a bowl and cut butter with a knife until butter is incorporated.
4
Transfer to a 9x13-inch baking pan and pat evenly to cover the bottom.
5
Bake 15 minutes. Set aside.
6
Combine remaining ingredients, except rhubarb and strawberries, in bowl and mix thoroughly.
7
Stir in rhubarb and strawberries and spread mixture over top of baked crust.
8
Bake 35 minutes.

841

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/4 cup powdered sugar, 1 tablespoon powdered sugar, 1/2 cup butter, cut into cubes, and more.

Yes, Strawberry Rhubarb Crunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry Rhubarb Crunch

How did you like this recipe?

Frequently Asked Questions