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7 Amish Carry-In Desserts

Strawberry-Rhubarb Crunch

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
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