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Strawberry Rhubarb Crunch

Strawberry Rhubarb Crunch

Recipe Yields 18 servings

 

Ingredients

1 cup white sugar

3 tablespoons all-purpose flour

3 cups sliced fresh strawberries

3 cups diced rhubarb

1 1/2 cups all-purpose flour

1 cup packed brown sugar

1 cup butter

1 cup rolled oats

 

Directions

Preheat oven to 375 degrees F (190 degrees C).      

In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.

Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.

Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

       

Nutritional Information

Servings Per Recipe: 18

Amount Per Serving

Calories: 253

Total Fat: 10.8g

Cholesterol: 27mg

Sodium: 78mg

Total Carbs: 38.1g

Dietary Fiber: 1.7g

Protein: 2.3g 

 

Recipe courtesy of www.allrecipes.com

Picking InfoJuly 24th, 2016

  Estimated opening picking dates for 2017  Strawberries - late May to early June Red Raspberries - mid June Cherries - early to mid June Black Raspberries -   mid to late June Blueberr

Photo(s) added: July 2nd, 2015

New photo added:

Photo(s) added: , Another New PhotoJune 29th, 2015

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