12 Delicious Rhubarb Raspberry Crunch Recipes

Delight in the perfect pairing of tart rhubarb and sweet raspberries with our roundup of 12 irresistible crunch recipes! Whether you’re craving a cozy dessert or a festive seasonal treat, these easy-to-make dishes promise to satisfy your sweet tooth and impress at any gathering. Dive into the list and discover your next favorite recipe today!

Classic Rhubarb Raspberry Crunch

Picture this: a dish that dances on the line between tart and sweet, with a crunch that’ll make your taste buds stand up and cheer. That’s right, we’re diving into the world of a dessert that’s as fun to make as it is to eat, blending the bold flavors of rhubarb and raspberry with a buttery, oat-filled topping that’s downright irresistible.

Ingredients

• 1 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh raspberries
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, gently toss the rhubarb, raspberries, granulated sugar, cornstarch, and vanilla extract until evenly coated. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, combine the oats, flour, brown sugar, cinnamon, and sea salt. Add the cold, cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the fruit in the baking dish, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crunch cool for at least 10 minutes before serving to allow the filling to set.

Look at that golden, crumbly topping giving way to a juicy, vibrant filling beneath. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures, or enjoy it as is for a pure, unadulterated taste of summer.

Vegan Rhubarb Raspberry Crunch

Yikes, it’s rhubarb season again, and if you’re anything like us, you’re probably wondering what to do with all that tart, pink stalk besides pie. Enter our Vegan Rhubarb Raspberry Crunch—a dish that’s as fun to make as it is to eat, with a playful crunch that’ll have you forgetting all about dairy.

Ingredients

• 2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh raspberries
• 3/4 cup organic cane sugar
• 1 tbsp lemon zest, finely grated
• 1 cup rolled oats, gluten-free
• 1/2 cup almond flour
• 1/4 cup coconut oil, solid state
• 1/4 cup maple syrup, grade A
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with coconut oil.
2. In a large mixing bowl, combine the diced rhubarb, raspberries, organic cane sugar, and lemon zest, tossing gently to coat. Spread evenly in the prepared baking dish.
3. In a separate bowl, mix the rolled oats, almond flour, solid coconut oil, maple syrup, vanilla extract, and sea salt until the mixture resembles coarse crumbs. Tip: For extra crunch, press the topping mixture between your fingers to create larger clumps.
4. Sprinkle the oat mixture evenly over the fruit layer, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips and avoid a messy oven.
6. Remove from the oven and let cool for at least 10 minutes before serving. Tip: This allows the juices to thicken slightly, making it easier to serve.

Kick back and enjoy the contrasting textures of the crunchy oat topping against the soft, jammy fruit beneath. Serve it warm with a scoop of coconut milk ice cream for a decadent twist, or enjoy it cold straight from the fridge—it’s delicious any way you slice it.

Gluten-Free Rhubarb Raspberry Crunch

Craving a dessert that’s as fun to make as it is to eat? Look no further than this gluten-free rhubarb raspberry crunch, a vibrant, tangy-sweet treat that’ll have you coming back for seconds (and maybe thirds). Perfect for those who love a little crunch with their fruit, this dish is a summer staple that’s surprisingly easy to whip up.

Ingredients

• 2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 tsp sea salt
• 1/3 cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, toss the rhubarb, raspberries, granulated sugar, cornstarch, and vanilla extract until evenly coated. Tip: Let the mixture sit for 10 minutes to draw out the juices.
3. Transfer the fruit mixture to the prepared baking dish, spreading it into an even layer.
4. In another bowl, combine the oats, almond flour, coconut sugar, and sea salt. Tip: For extra crunch, toast the oats beforehand.
5. Add the cold cubed butter to the oat mixture. Using your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier topping.
6. Sprinkle the crumb mixture evenly over the fruit in the baking dish.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
8. Remove from the oven and let cool for at least 15 minutes before serving.

Delight in the contrast of the crisp, buttery topping against the soft, jammy fruit beneath. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a lighter option.

Rhubarb Raspberry Crunch with Oat Topping

Now, let’s dive into a dessert that’s as fun to say as it is to eat—imagine the tartness of rhubarb and the sweetness of raspberries, all under a crispy, buttery oat topping. It’s the kind of dish that’ll have you sneaking bites straight from the pan, and honestly, we won’t judge.

Ingredients

• 1 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 1/2 cups fresh raspberries
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, gently toss the rhubarb, raspberries, granulated sugar, cornstarch, and vanilla extract until evenly coated. Pour into the prepared baking dish.
3. In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the mixture and stir until crumbly. Tip: For extra crunch, let the mixture sit for 5 minutes before sprinkling.
4. Evenly sprinkle the oat mixture over the fruit. Tip: Press lightly to adhere the topping to the fruit for a more cohesive bite.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips for easier cleanup.
6. Let cool for at least 15 minutes before serving to allow the filling to set.

Rhubarb Raspberry Crunch with Oat Topping is a delightful contrast of textures—crispy on top, tender and juicy underneath. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or get adventurous with a dollop of whipped cream flavored with a hint of orange zest.

Rhubarb Raspberry Crunch Bars

Oh, buckle up, buttercup, because we’re about to dive into a dessert that’s as vibrant as your aunt’s questionable holiday sweater—Rhubarb Raspberry Crunch Bars. These bars are the perfect marriage of tart and sweet, with a crunch that’ll have you coming back for seconds before you’ve even finished your first.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup old-fashioned rolled oats
• 1 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk together the sifted flour, rolled oats, light brown sugar, and kosher salt. Tip: Sifting the flour ensures a lighter, more uniform texture in your crumb topping.
3. Pour the melted butter over the dry ingredients and stir until the mixture resembles coarse crumbs. Set aside 1 cup of this mixture for the topping.
4. Press the remaining crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 15 minutes, or until lightly golden.
5. While the crust bakes, toss the diced rhubarb, raspberries, granulated sugar, cornstarch, and vanilla extract in a medium bowl until well combined. Tip: Letting the fruit mixture sit for a few minutes helps the flavors meld and the sugar to draw out some of the juices.
6. Spread the fruit mixture evenly over the pre-baked crust, then sprinkle the reserved crumb topping over the fruit.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Tip: For an extra crispy topping, broil for the last 2 minutes of baking, watching closely to prevent burning.
8. Allow the bars to cool completely in the pan on a wire rack before slicing into squares.

Every bite of these bars is a delightful contrast of textures—crispy, buttery topping giving way to a soft, jammy fruit center. Serve them warm with a scoop of vanilla ice cream for a dessert that’s sure to steal the spotlight at any gathering.

Rhubarb Raspberry Crunch Muffins

Picture this: a muffin so irresistibly tangy and sweet, it’s like summer decided to throw a party in your mouth. These Rhubarb Raspberry Crunch Muffins are here to make your breakfast (or let’s be real, anytime snack) a whole lot brighter.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh rhubarb, finely diced
• 1/2 cup fresh raspberries
• 1/4 cup rolled oats
• 2 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, baking soda, and sea salt.
3. In another bowl, combine the melted butter, beaten eggs, vanilla extract, and buttermilk, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Carefully fold in the diced rhubarb and raspberries, distributing them evenly without crushing the berries.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. In a small bowl, mix the rolled oats and turbinado sugar, then sprinkle this crunch topping over each muffin.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a delightful contrast between the soft, moist interior studded with juicy fruit and the crisp, sugary oat topping. Serve them warm with a dollop of clotted cream for an extra indulgent treat, or enjoy them as is for a perfectly portable breakfast.

Rhubarb Raspberry Crunch Smoothie Bowl

Now, who said breakfast can’t be a vibrant masterpiece that doubles as a photo op? This Rhubarb Raspberry Crunch Smoothie Bowl is here to prove the naysayers wrong, blending tart rhubarb with sweet raspberries in a symphony of flavors that’ll make your taste buds dance before noon.

Ingredients

• 1 cup frozen rhubarb, chopped
• 1 cup frozen raspberries
• 1/2 cup almond milk, unsweetened
• 1 tbsp chia seeds
• 1/2 cup granola, preferably with nuts and seeds
• 1 tbsp honey, for drizzling
• Fresh mint leaves, for garnish

Instructions

1. In a high-powered blender, combine the frozen rhubarb, frozen raspberries, and almond milk. Blend on high for 45 seconds, or until the mixture is smooth and creamy. Tip: For a thicker consistency, let the frozen fruits sit at room temperature for 5 minutes before blending.
2. Pour the smoothie into a wide, shallow bowl to create the perfect canvas for your toppings.
3. Sprinkle the chia seeds evenly over the smoothie surface, allowing them to sit for 2 minutes to slightly soften.
4. Generously scatter the granola over one half of the bowl, creating a crunchy contrast to the smooth base. Tip: Toasting the granola lightly beforehand can add an extra layer of flavor and crunch.
5. Drizzle the honey in a zigzag pattern across the other half of the bowl for a touch of natural sweetness.
6. Garnish with fresh mint leaves for a pop of color and a refreshing aroma. Tip: Gently clap the mint leaves between your hands before adding to release their essential oils.

Lusciously creamy with a delightful crunch, this bowl is a textural dream. The tartness of the rhubarb plays beautifully against the sweetness of the raspberries and honey, making each spoonful a balanced bite. Serve it with a side of sunshine and your favorite morning playlist for the ultimate breakfast experience.

Rhubarb Raspberry Crunch Parfait

Picture this: a dessert that’s as fun to say as it is to eat, where tart rhubarb and sweet raspberries play hide and seek under a crunchy oat topping. It’s the kind of dish that’ll have you sneaking spoonfuls straight from the fridge at midnight—no judgment here.

Ingredients

• 1 cup fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 cup old-fashioned rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup unsalted butter, chilled and cubed
• 1 cup vanilla Greek yogurt

Instructions

1. Preheat your oven to 375°F (190°C) and grab a small baking dish—this is where the magic happens.
2. In a medium bowl, toss the rhubarb, raspberries, granulated sugar, and cornstarch until the fruit is evenly coated. Let it sit for 10 minutes to macerate, releasing those juicy flavors.
3. Meanwhile, in another bowl, combine the oats, flour, brown sugar, and cinnamon. Add the cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Spread the fruit mixture evenly in the baking dish and sprinkle the oat topping over it. Bake for 25 minutes, or until the topping is golden and the fruit is bubbling.
5. Let the crunch cool for at least 15 minutes—this patience-testing step ensures the juices thicken perfectly.
6. To serve, layer the crunch with vanilla Greek yogurt in parfait glasses, alternating between the two for a visually stunning effect.

Just imagine the contrast: the creamy yogurt against the warm, fruity crunch, each spoonful a perfect balance of textures and flavors. Serve it with a sprig of mint for an Instagram-worthy finish, or just dive in—we won’t tell.

Rhubarb Raspberry Crunch Ice Cream

Who knew that the tangy punch of rhubarb and the sweet whisper of raspberries could throw such a fabulous party in your mouth? This Rhubarb Raspberry Crunch Ice Cream is the summer fling you didn’t know you needed—bold, refreshing, and with a crunch that’ll make your taste buds dance.

Ingredients

• 1 1/2 cups fresh rhubarb, finely diced
• 1 cup fresh raspberries
• 3/4 cup granulated sugar
• 1 tbsp lemon juice, freshly squeezed
• 2 cups heavy cream, chilled
• 1 cup whole milk
• 1/2 cup light brown sugar, packed
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt
• 1 cup granola, for crunch

Instructions

1. In a medium saucepan over medium heat, combine rhubarb, raspberries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the fruits break down and the mixture thickens, about 10 minutes. Remove from heat and let cool to room temperature.
2. In a large bowl, whisk together heavy cream, whole milk, light brown sugar, vanilla extract, and kosher salt until the sugar is fully dissolved.
3. Pour the cooled fruit mixture into the cream mixture and stir to combine. For a smoother texture, blend with an immersion blender for 15 seconds.
4. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes.
5. Fold in the granola during the last 2 minutes of churning to evenly distribute the crunch.
6. Transfer the ice cream to a loaf pan, cover with parchment paper, and freeze for at least 4 hours, or until firm.

Craving a twist? Serve this ice cream between two homemade waffle cones for an irresistible sandwich. The contrast between the creamy, fruity base and the crunchy granola is nothing short of magical—perfect for those balmy summer nights when only something extraordinary will do.

Rhubarb Raspberry Crunch Pancakes

Just when you thought pancakes couldn’t get any better, along comes this showstopper that combines the tartness of rhubarb with the sweet pop of raspberries, all nestled in a crunchy, buttery topping. It’s like breakfast decided to throw a party in your mouth, and everyone’s invited!

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup buttermilk, room temperature
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1/2 cup fresh rhubarb, finely diced
• 1/2 cup fresh raspberries
• 1/4 cup brown sugar
• 1/4 cup rolled oats
• 2 tbsp unsalted butter, cold and cubed

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and sea salt.
3. Make a well in the center of the dry ingredients and pour in the buttermilk, beaten egg, and melted clarified butter. Stir until just combined; a few lumps are okay.
4. Gently fold in the diced rhubarb and raspberries into the batter, being careful not to overmix.
5. For the crunch topping, in a small bowl, mix the brown sugar, rolled oats, and cold cubed butter with your fingers until crumbly.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a generous amount of the crunch topping over each pancake.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown.
8. Tip: Keep the heat at medium to prevent the sugar in the topping from burning. If the skillet gets too hot, reduce the heat slightly.
9. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
10. Tip: Serve immediately for the best texture, as the crunch topping softens over time.

Perfectly balancing tart and sweet with a satisfying crunch, these pancakes are a morning game-changer. Try stacking them high with a dollop of whipped cream and a drizzle of maple syrup for an extra indulgent twist.

Rhubarb Raspberry Crunch Cheesecake

Get ready to dazzle your taste buds with a dessert that’s as fun to make as it is to devour! This Rhubarb Raspberry Crunch Cheesecake combines tart, sweet, and creamy in a symphony of flavors that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup clarified butter, melted
• 1/4 cup granulated sugar
• 24 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup rhubarb, finely chopped
• 1 cup raspberries
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
2. In a medium bowl, mix graham cracker crumbs, clarified butter, and 1/4 cup granulated sugar until combined. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to evenly press the crust.
3. Bake the crust for 10 minutes, then let it cool slightly.
4. In a large bowl, beat cream cheese and 3/4 cup granulated sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Gradually add beaten eggs and vanilla extract, mixing until just combined. Pour over the crust.
6. In a separate bowl, toss rhubarb and raspberries with flour and brown sugar. Sprinkle over the cheesecake batter.
7. Using your fingers, work the cold butter into the remaining flour and brown sugar mixture until crumbly. Sprinkle over the fruit layer. Tip: Keep the butter cold for the perfect crumbly texture.
8. Bake for 50-55 minutes, or until the center is almost set but still slightly wobbly.
9. Cool in the pan on a wire rack for 10 minutes, then run a knife around the edge to loosen. Chill in the refrigerator for at least 4 hours before serving.

The first bite reveals a creamy cheesecake with a tangy fruit layer and buttery crunch topping that’s utterly irresistible. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.

Rhubarb Raspberry Crunch Tart

Unbelievably, this Rhubarb Raspberry Crunch Tart is here to make your summer desserts infinitely more exciting. With a playful crunch and a tangy-sweet filling, it’s the kind of dish that’ll have you sneaking seconds before the first slice is even properly served.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large pasture-raised egg, lightly beaten
• 2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh raspberries
• 1/4 cup light brown sugar, packed
• 1 tablespoon cornstarch
• 1/2 teaspoon pure vanilla extract
• 1/2 cup old-fashioned rolled oats
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with a removable bottom.
2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, and fine sea salt.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the lightly beaten pasture-raised egg until the dough just comes together. Press the dough evenly into the prepared tart pan and chill for 15 minutes.
5. Meanwhile, in a separate bowl, toss the diced rhubarb, raspberries, light brown sugar, cornstarch, and pure vanilla extract until well combined.
6. Spread the fruit mixture over the chilled crust. Sprinkle the rolled oats and sliced almonds evenly over the top.
7. Bake for 35-40 minutes, or until the crust is golden and the fruit is bubbling.
8. Allow the tart to cool in the pan on a wire rack for at least 20 minutes before serving.

Bold in flavor and boasting a delightful contrast between the buttery crust and the juicy, tangy filling, this tart is a showstopper. Serve it warm with a scoop of vanilla bean ice cream for an extra indulgent treat.

Conclusion

Unleash the vibrant flavors of spring with these 12 Delicious Rhubarb Raspberry Crunch Recipes! Perfect for home cooks looking to sweeten their seasonal menu, each recipe promises a delightful blend of tart and sweet. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share the love by pinning this article on Pinterest. Happy baking!