Directions:
- Heat oven to 350 degrees. In a measuring cup, mix the reserved raspberry and rhubarb liquids and, if necessary, add water to make 1 cup.
- In a 2 qt. saucepan, mix 1/2 c. sugar and the cornstarch; stir in liquids. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in raspberries and rhubarb and set aside.
- In a large bowl, mix flour, brown sugar, oats and cinnamon. Stir in butter until crumbly. Press 2/3 of the crumb mixture in the bottom of an ungreased 9-inch square pan. Bake for 12 minutes. Remove from oven and spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crumb mixture. Bake 50-55 minutes. Cool slightly before serving. Good with vanilla ice cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.01 Kcal (1453 kJ) | ||
| Calories from fat | 98.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.91g | 17% | |
|---|---|---|---|
| Cholesterol | 27.11mg | 9% | |
| Sodium | 11.55mg | 0% | |
| Potassium | 175.44mg | 4% | |
| Total Carbs | 60.83g | 20% | |
| Sugars | 37.79g | 151% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 3.58g | 7% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 154.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 190.22 Kcal (796 kJ) | ||
| Calories from fat | 53.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 17% | |
|---|---|---|---|
| Cholesterol | 14.86mg | 9% | |
| Sodium | 6.33mg | 0% | |
| Potassium | 96.17mg | 4% | |
| Total Carbs | 33.35g | 20% | |
| Sugars | 20.71g | 151% | |
| Dietary Fiber | 2.03g | 15% | |
| Protein | 1.96g | 7% | |
| Vitamin C | 4.6mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 6% | |
| Calcium | 84.5mg | 15% | |
* 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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