Directions:
- Preheat oven to 325°F.
- Combine flour, oats, brown sugar, cinnamon and salt in large bowl.
- Cut in butter until crumbly.
- Reserve 1 1/4 cups for topping.
- Press remaining crumbs into ungreased 9-inch square pan.
- Drain raspberries, reserving syrup.
- Set raspberries aside.
- Add enough water to syrup to make 1 cup.
- Place mixture in small saucepan.
- Combine 1/2 cup sugar and cornstarch and add to syrup mixture in pan.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat and set aside.
- Top oat mixture in pan with reserved raspberries and rhubarb.
- Pour cooked syrup mixture over fruit and sprinkle with reserved topping.
- Bake for 1 hour or until golden brown.
- Cool in pan on rack.
- Cut into squares and serve with whipped cream or ice cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.7 Kcal (1770 kJ) | ||
| Calories from fat | 145.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.17g | 25% | |
|---|---|---|---|
| Cholesterol | 27.73mg | 9% | |
| Sodium | 631.64mg | 26% | |
| Potassium | 201.69mg | 4% | |
| Total Carbs | 66.39g | 22% | |
| Sugars | 31.24g | 125% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 4.81g | 10% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 130.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 332.29 Kcal (1391 kJ) | ||
| Calories from fat | 114.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.71g | 25% | |
|---|---|---|---|
| Cholesterol | 21.8mg | 9% | |
| Sodium | 496.54mg | 26% | |
| Potassium | 158.56mg | 4% | |
| Total Carbs | 52.19g | 22% | |
| Sugars | 24.56g | 125% | |
| Dietary Fiber | 3.52g | 18% | |
| Protein | 3.79g | 10% | |
| Vitamin C | 2mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 12% | |
| Calcium | 102.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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