I love rhubarb. I love it so much that I go through withdrawals during the winter months. So, I freeze some in the spring so I can eat rhubarb dessert throughout the winter.
My children love this dessert as it’s the perfect mix of sweet and tart all in one dish. It’s best served with vanilla ice cream.
Grease a 9 X 13-inch pan.
In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb & raspberries in a large bowl and coat with the sugar/cornstarch mixture. Place in baking dish.
In a medium bowl, mix brown sugar, flour & oats. Cut in the butter and then spread this mixture on top of fruit.
Bake at 350 degrees for 45 minutes.
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Lindsay @ My Therapist Cooks in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
I did not add the tapioca to this recipe because I don’t like it, but it was delicious without it. I like to warm it up a bit and add whipped cream on top.
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quilts on 5.15.2010
This was delicious! I made it tonight for our 23rd wedding anniversary dessert. I served warm with vanilla bean ice cream. Thank you for sharing!