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.

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.
🍓 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
- 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
👩🍳 More Amish Rhubarb Recipes
Amish Schoolhouse Rhubarb Dessert
🖨️ Strawberry Rhubarb Crunch
Strawberry-Rhubarb Crunch
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
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