Blueberry Rhubarb Crumble Recipe – a delicious recipe with blueberries, fresh rhubarb, rolled oats, brown sugar, all-purpose, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thaw fruit if frzn.
2
Don't drain.
3
For crust, in large mixing bowl combine oats, brown sugar and the 1/2 c. flour.
4
With a pastry cutter or possibly fork, cut butter into oat mix till resembles coarse crumbs.
5
Reserve 2/3 c. crumb mix for topping.
6
Pat remaining crumb mix into the bottom of a greased 9 x 9 x 2 inch pan.
7
Bake at 350 degrees for 10 to 15 min or possibly till light brown.
8
Meanwhile, for filling, in a large mixing bowl combine the blueberries and the rhubarb.
9
Add in the sugar and the 2 Tbsp.
10
flour, toss to coat well.
11
Spoon atop baked crust.
12
Sprinkle with reserved crumb mix.
13
Bake at 350 degrees for 45 to 50 min or possibly till golden brown.
14
Serve hot with whipped cream.
1072
kcal
Calories
31
g
Fat
183
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 c. fresh or possibly frzn blueberries, 2 c. fresh rhubarb, cut into 1 inch pcs or possibly 2 c. frzn cut rhubarb, 1 1/2 c. rolled oats, 2/3 c. packed brown sugar, and more.
Yes, Blueberry Rhubarb Crumble Recipe 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.
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