Rhubarb Crisp Recipe
Sweet and tangy raspberry rhubarb filling with a buttery oat topping. Serve with vanilla ice cream for a spectacular summer dessert!
Ingredients
- 3 cups sliced rhubarb
- 20 oz can crushed pineapple drained
- 1 cup sugar
- 3 Tbsp minute tapioca Do not use regular tapioca.
- 1 ½ cups raspberries fresh or frozen, unsweetened
Topping:
- 1 ½ cups flour
- 1 ½ cups oats
- 1 cup brown sugar
- ¼ tsp soda
- ¼ tsp salt
- ½ cup chopped pecans
- ¾ cup salted butter softened
Instructions
- Mix rhubarb, pineapple, sugar, tapioca, and raspberries in a large bowl. Let sit for 15 minutes.
- Preheat oven to 350 degrees.
- Pour fruit mixture into a greased 9x13" pan.
- For topping: Combine all ingredients in a bowl and mix till crumbly. Spread evenly over the filling.
- Bake at 350°for about 45 minutes or till filling is bubbly and topping is golden brown.
Notes
If you are using frozen raspberries, it will need to bake for 55-50 minutes.
Nutrition
Serving: 1gCalories: 553kcalCarbohydrates: 89gProtein: 6gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 227mgPotassium: 359mgFiber: 5gSugar: 57gVitamin A: 556IUVitamin C: 14mgCalcium: 90mgIron: 2mg
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