It only takes a few simple steps to make this dump cake recipe!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 – 9×9-inch crisp |
Ingredients
- 1 cup white sugar
- 1 tablespoon instant tapioca
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 4 cups rhubarb, cut into 1/2 inch pieces
- 1 cup raspberries
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup quick cooking oats
- ½ cup butter, chilled
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan.
- Whisk white sugar, tapioca, cornstarch, and salt together in a large bowl. Add rhubarb and raspberries and toss to coat with sugar mixture. Pour into prepared pan.
- Mix brown sugar, flour, and oats together in a medium bowl. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in the preheated oven until rhubarb is tender, about 45 minutes.
- We have changed the recommended pan size to 9×9 inches based on review feedback. Home cooks have also reported success using 8×8, 7×11, and 7½x12-inch pan sizes.
Reviews
Strawberries are in season, so I used 5 cups of them.
I halved the recipe and used strawberry rhubarb mix and made it in a smaller pan and it was delicious
I was looking for a rhubarb and raspberry recipe as I had some in the freezer that needed to be used up. I used about 50/50 rhubarb/strawberry and cut the white sugar in half based on other reviews. I agree that the recipe does not make 24 servings and I used a 9×9 pan and it was the perfect size. It turned out perfect, not too sweet and not too tart. My husband said “I could eat that all over again!” This is a definite keeper. Thanks.
I halved the recipe, which was the perfect amount for 4 ramekins. It was delicious!
I don’t usually like tart desserts, but this was a delightful blend of flavors. Perfect just as the recipe is.
Very good. Although I added about 4 cups of raspberries as there just wasn’t enough fruit to fill the bottom of the pan. I also used frozen fruit and was afraid it might be too liquidy, but it was fine!
I personally preferred it served cool. Other than that, it was an easy to make, delicious recipe!
After looking at several reviews about how runny it turned out and the size of the pan used, I decided to add a little extra instant tapioca and cornstarch. I used a 7×11 pan and the same amount of topping and it turned out perfect! One other thing, I did not have enough rhubarb ( I know, shocking since it grows like a weed, but my plant is just a few years old and not producing many stalks just yet) so I used 3 cups of rhubarb and 2 cups of raspberries. I ate it warm and next time, I’m adding some vanilla ice cream to my bowl.
Husband wants a more tart rhubarb so I used only 1/2 cup of the white sugar amount. It was good, and I doubt the full amount was missed. Fruits cook down to less than an inch deep in the 9×13 pan.
Excellent dish!! I added almond flour to the mix. I double up the crust recipe. (So amazing) My family enjoyed the entire dish!!! You can’t o wrong with this recipe.
Home run!!! I doubled the tapioca and corn starch based on other comments. Turned out great. Family fighting over last piece. Who could ask for more
I used frozen rhubarb and it ended up being a little watery. Also used chia seeds instead of tapioca! Delicious.
Loved it. I added extra raspberries. I will definitely make it again. I shared the recipe with many of the other members of a club potluck. It totally disappeared off of the dessert table.
I made extra crumbles to the topping, thought it was a little runny before. I will make again
My husband loved this! I didn’t have tapioca, so I didn’t use it. I followed others’ suggestions and ended up doing 4 cups or rhubarb AND berries, and then doubling the topping.
Loved it, hubby couldn’t stop going back for extra bites! I made a few tweaks based on other reviews and I think they are pretty essential (hence 4 stars instead of 5): 2 cups of raspberries Doubled the topping For healthy I stubstitued half the white sugar with stevia I didn’t have tapioca so I put in 3 tbsp of cornstarch Served this with homemade whipped cream and it was to die for!
It was a big hit when served with ice cream to my Bible study group!
Will definitely make this again. I followed the reviews and doubled the recipe to fit in a 9×13 Pan, which worked perfectly. Next time I may use 3 c raspberries to 6 c rhubarb… but it tasted great as is. I was skeptical about the crumble as it didn’t come out as anticipated…was not as dry as expected but it turned out great! Best served day of. If you serve still warm plan for it to be runny… but either way, was AWESOME with vanilla ice cream! Enjoy!
I’ve made this several times. The recipe can be adapted for any fruit in season. For my friends who are diabetic I use Stevia instead of sugar. This is a very easy and delicious recipe. LOVE IT!
Add double topping and double rhubarb, also lemon zest and juice 1/2 lemon for 9×13.
Absolutely delicious! The only thing I changed was just adding 1/2 cup more sugar due to the tartness of the rhubarb. This recipe is amazing.