I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.

  • Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.

  • Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.

  • Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

Cook's Note:

You can also bake this in individual ramekins.

Nutrition Facts

434 calories; protein 5.7g; carbohydrates 79.4g; fat 11.8g; cholesterol 86.1mg; sodium 114.6mg. Full Nutrition
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