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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.
Ingredients
- 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
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup quick cooking oats
- ½ cup butter, chilled
Directions
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 prepared pan.
Step 3
Mix brown sugar, flour, and oats together in a medium bowl. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
Step 4
Bake in the preheated oven until rhubarb is tender, about 45 minutes.
Editor’s Note:
We have changed the recommended pan size to 9×9 inches based on review feedback. Home cooks have also reported success using 8×8, 7×11, and 7½x12-inch pan sizes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 206 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat5g | 25% |
| Cholesterol20mg | 7% |
| Sodium78mg | 3% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber2g | 7% |
| Protein2g | |
| Vitamin C6mg | 29% |
| Calcium47mg | 4% |
| Iron1mg | 3% |
| Potassium161mg | 3% |
*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.
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source by allrecipe
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