"Bluebarb" Blueberry Rhubarb Crisp Recipe

Name: "Bluebarb" Blueberry Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 1/4 cup brown sugar; 1/4 cup white sugar; 1/4 cup oats; 1 teaspoon all-purpose flour; 1 pinch ground cinnamon; 1 cup chopped rhubarb; 1 cup blueberries; Topping:; 1/2 cup all-purpose flour; 1/3 cup oats; 1 pinch ground cinnamon; 1 pinch ground nutmeg; 1/2 cup melted butter, divided

Servings: persons

Filling:
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
Topping:
1/2 cup all-purpose flour
1/3 cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
1/2 cup melted butter, divided

1
Preheat oven to 350 degrees F (175 degrees C).
2
Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
3
Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
4
Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Filling:, 1/4 cup brown sugar, 1/4 cup white sugar, 1/4 cup oats, and more.

Yes, "Bluebarb" Blueberry Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

"Bluebarb" Blueberry Rhubarb Crisp

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