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
- 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
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan.
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.
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.
Bake in the preheated oven until rhubarb is tender, about 45 minutes.