Rhubarb-Raspberry Crunch

Rhubarb-Raspberry Crunch

82 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
VSCOLE
Recipe by  VSCOLE

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch crisp

Directions

  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.

Share It

Reviews (82)

Rate This Recipe
BEIJINGCOOK
42

BEIJINGCOOK

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 sugars and butter, and thought it was still sweet enough.

naples34102
24

naples34102

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 entire package, and Hubs and I agree the 2:1 ratio of rhubarb to raspberries is a good one, at least for our tastes. I had to play around with this a little to find the right-sized dish. It's really too thin in the size the recipe calls for and looks rather skimpy. But if you use a smaller dish the topping then becomes too thick! I guess I'd say to use what suits you best. What I ended up with was a rather shallow dessert that definitely was more attractive in individual serving dishes than it was in the baking dish, but ohhhhh was it good. Hubs might disagree with me on this point as he prefers his cold (yuk!) and plain, but I definitely think because of its tartness it's best warm with either whipped cream or ice cream to mellow it out.

zimmerle
24

zimmerle

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.

More Reviews

Similar Recipes

Rhubarb Strawberry Crunch
(610)

Rhubarb Strawberry Crunch

Rhubarb Crunch
(250)

Rhubarb Crunch

Cherry Crunch
(201)

Cherry Crunch

True Blue Custard Crunch Pie
(103)

True Blue Custard Crunch Pie

Low Sugar Strawberry Rhubarb Crunch
(95)

Low Sugar Strawberry Rhubarb Crunch

Apple Crunch Pie I
(92)

Apple Crunch Pie I

Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rhubarb Strawberry Crunch

>

next recipe:

Rhubarb Crunch