Rhubarb Raspberry Crunch

10 ingredients
4 steps

Ingredients

  • 1 cup Sugar
  • 1 Tablespoon Tapioca Pearls
  • 1 Tablespoon Cornstarch
  • 1/8 teaspoons Salt
  • 4 cups Rhubarb, 1/2 Inch Pieces
  • 1-1/2 cup Raspberries, Frozen Or Fresh
  • 1/2 cups Brown Sugar
  • 1/2 cups All-purpose Flour
  • 1/2 cups Quick Oats
  • 1/2 cups Butter, Chilled

Directions

  1. 1
    Grease a 9 X 13-inch pan.
  2. 2
    In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb & raspberries in a large bowl and coat with the sugar/cornstarch mixture. Place in baking dish.
  3. 3
    In a medium bowl, mix brown sugar, flour & oats. Cut in the butter and then spread this mixture on top of fruit.
  4. 4
    Bake at 350 degrees for 45 minutes.

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