Description
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.
Ingredients
- 4 cups diced rhubarb, or more to taste
- 1 ½ cups white sugar
- 3 tablespoons all-purpose flour
- ½ lemon, zested
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch salt
- 1 ½ cups fresh raspberries
- 2 eggs
- ¼ cup half-and-half
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- ¼ cup brown sugar
- ¼ cup butter
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 8×8-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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6