RHUBARB-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
Provided by VSCOLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g
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Adaeze Ihuoma
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Hana Mostafa
[email protected]I made this recipe in a 9x13 inch pan and it was the perfect size. The crunch topping was nice and crispy.
Marvelous Ejike
[email protected]This recipe was easy to follow and the results were delicious! I used fresh raspberries and rhubarb and it turned out great.
SOHAIL Wazir
[email protected]This was a bit too sweet for my taste, but other than that it was great. I might try reducing the amount of sugar next time.
Kartabya Jha
[email protected]I love the combination of rhubarb and raspberries in this dish. The crunch topping is also a nice touch.
Amber Talha
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Hayden Wise
[email protected]I made this recipe in a 9x13 inch pan and it was the perfect size. The crunch topping was nice and crispy.
MDRofikul Islam
[email protected]This recipe was easy to follow and the results were delicious! I used frozen raspberries and rhubarb and it turned out great.
Ratan Rawat
[email protected]This was a bit too tart for my taste, but other than that it was great. I might try adding a bit more sugar next time. Thanks for the recipe!.
Amir Azad
[email protected]I'm not usually a fan of rhubarb, but this recipe changed my mind. The rhubarb was perfectly balanced by the sweetness of the raspberries. The crunch topping was also a nice touch.
Tamira Perry
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the combination of rhubarb and raspberries. The crunch topping added a nice texture to the dish.
Jurgen Miranda (Ms.Luna Simply Luna)
[email protected]This rhubarb raspberry crunch was absolutely delicious! The topping was perfectly crunchy and the fruit filling was tart and sweet. I will definitely be making this again.