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Rhubarb-Raspberry Crunch

agosto 26, 2022

This is a rhubarb summer recipe, a delicious blend of rhubarb and raspberries surrounded by delicious brown sugar and oats crust!                                                                                                               

Preparation Time: 15 mins

Cook: 45 mins

Servings: 12


  • 1 cup white sugar
  • 1 tablespoon instant tapioca
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 4 cups rhubarb, cut into 1/2 inch pieces
  • 1 cup raspberries
  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • ½ cup quick cooking oats
  • ½ cup butter, chilled


Step 1.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan.

Step 2.
Whisk white sugar, tapioca, cornstarch, and salt together in a large bowl. Add rhubarb and raspberries and toss to coat with sugar mixture. Pour into the prepared pan.

Step 3.
Mix brown sugar, flour, and oats together in a medium bowl. Cut in butter until the mixture resembles pea-sized crumbs. Spread on top of the fruit mixture.

Step 4.
Bake in the preheated oven until rhubarb is tender, about 45 minutes.