Ingredients

• 4 cups diced rhubarb , or more to taste
• 1.5 cups white sugar
• 3 tablespoons all-purpose flour
• ½ lemon , zested
• 0.5 teaspoons ground cinnamon
• 0.13 teaspoons ground nutmeg
• 1 pinch salt
• 1.5 cups fresh raspberries
• 2 large eggs
• 0.25 cups half-and-half
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rhubarb, white sugar, flour, lemon zest, ½ teaspoon cinnamon, nutmeg, and salt in a large bowl; fold in raspberries.
3. 3 Beat eggs, half-and-half, and vanilla extract together in a small bowl; stir into rhubarb mixture. Pour rhubarb filling into an 8x8-inch baking dish.
4. 4 Combine oats, brown sugar, butter, and ½ teaspoon cinnamon in the bowl of a food processor; pulse until crumbly. Spoon topping over rhubarb filling.
5. 5 Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

Nutrition per serving