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Rhubarb-Raspberry Crunch

rhubarb, sugar, raspberries, butter, oats, brown sugar, flour, tapioca, cornstarch

Rhubarb-Raspberry Crunch -


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
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup butter, chilled

Directions for Rhubarb-Raspberry Crunch Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
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.
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.
Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Read the full directions on

1 - 9x13 inch crisp

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