Rhubarb-Raspberry Crunch

Rhubarb-Raspberry Crunch

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"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."
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1 h servings 122 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 114 Ratings

Most helpful positive review

Great combination of tart and sweet! Didn't seem to fill a 9 x 13 pan, though. Either use a 9x9 pan, or double the recipe. Any kind or combination of frozen berries works well. I decreased ...

Most helpful critical review

The recipe as it is nicely fits into a 8x8 pan. I could hardly say that it would feed 24 servings, I would be happy if I got 9 servings. It didn't thicken up enough and half of the liquid was b...

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Least positive

Great combination of tart and sweet! Didn't seem to fill a 9 x 13 pan, though. Either use a 9x9 pan, or double the recipe. Any kind or combination of frozen berries works well. I decreased ...

Rhubarb and raspberry lovers you are going to love this. Sweet. Tart. Vibrant ruby red. Buttery, crunchy topping. I halved the recipe, but doubled the raspberries so that I could use the en...

This had great flavor, but turned out a bit runny. I suggest using a 9x9 pan, increasing the amount of 'crisp' and maybe thickening with a little more tapioca or corn starch. Will make again.

Holy sugar cubes! I love sweet stuff, but this is bordering on too sweet. I used a 9X9 pan and will make it again, but will most likey cut the sugar in half!

I made this today for a friend's bday picnic and it was a HIT! Gobbled up with no leftovers. I cut the sugar in half b/c I added very ripe, fragrant strawberries and blueberries instead of ras...

24 servings? Not in my house. I left my husband alone with it and most of it was gone by the next day. One serving is never enough. Really delectable, a wonderful combination of tart and swe...

VERY DELISH! couple comments though...definitely does not serve 24... more like 6 servings at my house! also, next time I would double the "crunch" part. SO yummy! i've already given ...

Absolutely delicious! Took it to work today and everyone loved it, some are taking home leftovers and others have asked for the recipe. Quickly became my favorite rhubarb recipe!

As my three year old says "balicious"! Very good way to use rhubarb. I used frozen fruits and just cooked it a little longer, and I did not use tapioca, still balicious.

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