Rhubarb-Raspberry Crunch

4.6
(152)
126 Reviews
12 Photos

This rhubarb raspberry crisp is a summer refresher. It features a yummy blend of rhubarb and raspberries surrounded by a brown sugar and oat crust. Serve warm with vanilla ice cream or pour on some half-and-half.

Submitted by Scott Cole
Updated on May 29, 2024
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
12
Yield:
1 (9x9-inch) crisp
Jump to Nutrition Facts

Ingredients

  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.

  2. Whisk together white sugar, tapioca, cornstarch, and salt in a large bowl until well combined. Add rhubarb and raspberries; toss until evenly coated. Pour into the prepared pan.

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

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

Editor's Note

Based on review feedback, we have changed the recommended pan size to 9x9 inches. Home cooks have also reported success using 8x8, 7x11, and 7½x12-inch pan sizes.

Nutrition Facts (per serving)

206 Calories
8g Fat
33g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 206
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 78mg 3%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Protein 2g 3%
Vitamin C 6mg 6%
Calcium 47mg 4%
Iron 1mg 3%
Potassium 161mg 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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