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    Home » Recipes » Plain Culture

    Amish Strawberry Rhubarb Crunch

    Published: Mar 26, 2021 · Updated: Mar 26, 2021 by Kevin Williams | Leave a Comment

    Jump to Recipe

    Spring's arrival means rhubarb. And here come the "crunches" to Amish gatherings, like this Amish Strawberry Rhubarb Crunch.  "Crunches" are popular among Amish cooks.  I think probably because they are very low labor baked goods.  For instance for a pie, there's that pesky crust you have to make first.  But a crunch?  You just sort of mix and put into a pan and, mmmmm, it is so good.  Oatmeal is also is so great for adding a "crunch" to a dish and you just don't have that in a pie.

    This is a Amish Strawberry Rhubarb Crunch we had for a recent Easter.  All strawberry-rhubarb crunch recipes are essentially the same with some minor variations from version to version.

    Homemade strawberry rhubarb crunch

    I've enjoyed many bowls of rhubarb crunch in Amish homes over the years.  It's amazing topping with a scoop of vanilla ice cream.  I don't often like to bury a perfectly good dessert in ice cream, but this is a great way to enjoy strawberry-rhubarb crunch.

    Strawberry, by the way, is often paired with rhubarb. The natural sweetness of the strawberry tends to tame the tartness of the rhubarb. The two make for a good marriage, especially in a crunch like this.

    Check out the Amish recipe for strawberry-rhubarb crunch below.

    Jump to:
    • 🍓 Amish Strawberry-Rhubarb Crunch
    • 📋 Crunch Instructions
    • 👩‍🍳 More Amish Rhubarb Recipes
    • 🖨️ Strawberry Rhubarb Crunch

    🍓 Amish Strawberry-Rhubarb Crunch

    • 1 cup all-purpose flour
    • 1 cup packed brown sugar
    • ¾ cup quick-cooking oats
    • 1 teaspoon ground cinnamon
    • ½ cup butter
    • 4 cups sliced fresh or frozen rhubarb
    • 1 pint fresh strawberries, halved
    • 1 cup sugar
    • 2 tablespoons cornstarch
    • 1 cup water
    • 1 teaspoon vanilla extract

    📋 Crunch Instructions

    1. Preheat oven to 350°.
    2. In a bowl, combine the first four ingredients; cut in butter until crumbly.
    3. Press half into an ungreased 9-in. square baking pan.
    4. Combine rhubarb and strawberries; spoon over crust.
    5. In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes.
    6. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour

    👩‍🍳 More Amish Rhubarb Recipes

    Amish Rhubarb Pudding

    Amish Schoolhouse Rhubarb Dessert

    Rhubarb Upside-Down Cake

    Rhubarb Squares

    🖨️ Strawberry Rhubarb Crunch

    7 Amish Carry-In Desserts

    Strawberry-Rhubarb Crunch

    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American, Amish

    Ingredients
      

    • 1 cup all-purpose flour
    • 1 cup brown sugar packed
    • ¾ cup quick-cooking oats
    • 1 teaspoon ground cinnamon
    • ½ cup butter
    • 4 cups sliced fresh or frozen rhubarb
    • 1 pint pint fresh strawberries, halved
    • 1 cup sugar
    • 2 tablespoons cornstarch
    • 1 cup water
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 350°.
    • In a bowl, combine the first four ingredients; cut in butter until crumbly.
    • Press half into an ungreased 9-in. square baking pan.
    • Combine rhubarb and strawberries; spoon over crust.
    • In a saucepan, combine sugar and cornstarch.
    • Stir in the water and vanilla; bring to a boil over medium heat.
    • Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture.
    • Bake for 1 hour
    Tried this recipe?Let us know how it was!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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