Ruby Razz Dessert Squares

Name: Ruby Razz Dessert Squares
Ingredients: 1 package (10 ounces) frozen sweetened raspberries, thawed; 1 cup sugar; 1/4 cup cornstarch; 4 cups sliced fresh or frozen rhubarb; 1-1/3 cups quick-cooking oats; 1 cup all-purpose flour; 2/3 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 2/3 cup butter, melted

10 ingredients

3 steps

Ingredients

1 package (10 ounces) frozen sweetened raspberries, thawed
1 cup sugar
1/4 cup cornstarch
4 cups sliced fresh or frozen rhubarb
1-1/3 cups quick-cooking oats
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup butter, melted

Directions

1

Drain raspberries, reserving juice. Add enough water to reserved juice to measure 1-1/2 cups; set berries aside. In a small saucepan, combine the sugar and cornstarch. Gradually stir in raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the berries and rhubarb; set aside.
2

In a bowl, combine the crust ingredients until blended. Set aside 1/4 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until set.
3

Top with fruit mixture. Sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until bubbly and rhubarb is tender. Cool on a wire rack. Cut into squares.