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.


24 servings


1 cup granulated (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 or margarine, chilled


Preheat oven to 350°F (177°C). Grease a 13 x 9-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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 45 minutes

Nutritional Information

Amount per serving: Calories: 122; Total Fat: 4 g; Cholesterol: 10 mg; Sodium: 41 mg; Total Carbs: 22.1 g; Dietary Fiber: 1 g; Protein: 0.7 g

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