This is a fantastic way to use both the rhubarb and raspberries I grow in my garden! With the richness of the raspberries and the sharpness of the rhubarb and lemon zest, the tastes are absolutely ideal. Enjoy! Add a scoop of vanilla bean ice cream as well, don’t forget.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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.
- You can also bake this in individual ramekins.
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 115 mg |
| Sugars | 62 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, delicious in fact. With a diabetic in the household, I cut some of the sugar by substituting half the granulated with granulated Stevia and the brown sugar with Truvia Brown Sugar Blend. I’ll be making this again. Thank you to the poster.