Strawberry Rhubarb Crunch |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 15 |
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This is by far one of my favorite desserts! My family also loves it! I make it quite often when rhubarb is in season. Be sure to cut the rhubarb into 1/2 inch pieces and slice the strawberries. Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup powdered sugar |
1 tablespoon powdered sugar |
1/2 cup butter, cut into cubes |
2 large eggs |
1 teaspoon vanilla |
1 1/2 cups sugar |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
3 cups rhubarb |
3 cups strawberries |
Directions:
1. Preheat oven to 350 degrees.
2. Sift 1 1/2 cups flour with powdered sugar.
3. Put flour mixture into a food processor. Add butter and process with quick pulses or put flour mixture in a bowl and cut butter with a knife until butter is incorporated.
4. Transfer to a 9x13-inch baking pan and pat evenly to cover the bottom.
5. Bake 15 minutes. Set aside.
6. Combine remaining ingredients, except rhubarb and strawberries, in bowl and mix thoroughly.
7. Stir in rhubarb and strawberries and spread mixture over top of baked crust.
8. Bake 35 minutes.
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