Ingredients
12
12 servings
- •1 cup white sugar
- •1 tablespoon instant tapioca
- •1 tablespoon cornstarch
- •0.125 teaspoon salt
- •4 cups rhubarb, cut into 1/2 inch pieces
- •1 cup raspberries
- •0.5 cup brown sugar
- •0.5 cup all-purpose flour
- •0.5 cup quick cooking oats
- •0.5 cup butter, chilled
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- Whisk white sugar, tapioca, cornstarch, and salt together in a large bowl. Add rhubarb and raspberries and toss to coat with sugar mixture. Pour into prepared pan.
- Mix brown sugar, flour, and oats together in a medium bowl. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in the preheated oven until rhubarb is tender, about 45 minutes.
Nutritional Facts
Per 12 servings
- Calories: 206
- Carbohydrate: 33g
- Fat: 8g
- Fiber: 2g
- Protein: 2g
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