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Rhubarb-Raspberry Crunch

SUBMITTED BY: VSCOLE  PHOTO BY: JLG1 

"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."
Rhubarb-Raspberry Crunch Recipe
RECIPE RATING:
This recipe has been rated 47 times with an average star rating of 4.7
Read Reviews (42)
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
Original recipe yield 1 - 9x13 inch crisp

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup white sugar
  • 1 tablespoon instant tapioca
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 4 cups rhubarb, cut into 1/2 inch pieces
  • 1 cup raspberries
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup butter, chilled

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 45 minutes, or until rhubarb is tender.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Apr. 19, 2007 by BEIJINGCOOK 
Great combination of tart and sweet! Didn't seem to fill a 9 x 13 pan, though. Either use a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Jun. 16, 2003 by Melissa 
Absolutely delicious! Took it to work today and everyone loved it, some are taking home... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed on May 4, 2006 by zimmerle 
This had great flavor, but turned out a bit runny. I suggest using a 9x9 pan, increasing the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Dec. 19, 2003 by JEAN KRAUTSCHEID 
A very easy to make, delicious dessert! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Aug. 6, 2003 by SCRABBLER 
24 servings? Not in my house. I left my husband alone with it and most of it was gone by the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed on Jul. 13, 2006 by LEENBEAN 
Holy sugar cubes! I love sweet stuff, but this is bordering on too sweet. I used a 9X9 pan... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Sep. 10, 2004 by AMCESS721 
VERY DELISH! couple comments though...definitely does not serve 24... more like 6 servings at... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Jun. 16, 2003 by KARENBURK 
An excellent way to use two plentiful goodies from our garden. It was delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Nov. 21, 2005 by MCDARBY 
As my three year old says "balicious"! Very good way to use rhubarb. I used frozen fruits... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Jun. 18, 2003 by BROOKE A 
This recipe was fabulous! It is perfect for a summer-time dessert. MORE

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Nutritional Information
Rhubarb-Raspberry Crunch

Servings Per Recipe: 24

Amount Per Serving

Calories: 122

  • Total Fat: 4g
  • Cholesterol: 10mg
  • Sodium: 53mg
  • Total Carbs: 22g
  •     Dietary Fiber: 1g
  • Protein: 0.7g

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