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Recipe Rhubarb-Raspberry Crunch (Pie)
Home Cooking Recipes
Required Ingredients:
- 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
Preparing/Cooking:
- 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.
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