Strawberry Rhubarb Crunch
Tangy, sweet strawberries and rhubarb are layered in between a brown sugar and oat topping to make this Strawberry Rhubarb Crunch.
Foto: Barefeet In The Kitchen
Ingredients
- 2 cups chopped strawberries
- 2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ cup orange juice
- 2 cups all-purpose flour *
- 1½ cups old fashioned oats
- 1 cup light brown sugar
- 1 cup butter (melted)
Steps
-
Preheat the oven to 400°F degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice. Stir again and set aside.
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In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
-
Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| chopped strawberries | 2 cups | - | - |
| thinly sliced and chopped fresh rhubarb | 2 cups | Rp 35.000/kg | Rp 7.000 |
| sugar | 1 cup | - | - |
| cinnamon | 1 teaspoon | - | - |
| cornstarch | 1 tablespoon | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| orange juice | 0.25 cup | - | - |
| all-purpose flour * | 2 cups | - | - |
| old fashioned oats | 1.5 cups | - | - |
| light brown sugar | 1 cup | - | - |
| butter | 1 cup | - | - |
*Estimated market prices, may vary by region
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