Rhubarb Blueberry Crumble Recipe

Name: Rhubarb Blueberry Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked old-fashioned oats; 1/2 cup all-purpose flour; 1/2 cup firmly packed brown sugar; 1/2 cup finely chopped hazelnuts (filberts), if desired*; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg, if desired; 1/2 cup Land O Lakes Butter, softened; 8 stalks (4 cups) fresh rhubarb, sliced into 1/2-inch pieces**; 1 cup fresh blueberries***; 3/4 cup sugar; 2 tablespoons cornstarch; 3/4 cup water; 1 teaspoon vanilla; Ice cream, if desired

Servings: persons

1/2 cup uncooked old-fashioned oats
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup finely chopped hazelnuts (filberts), if desired*
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, if desired
1/2 cup Land O Lakes Butter, softened
8 stalks (4 cups) fresh rhubarb, sliced into 1/2-inch pieces**
1 cup fresh blueberries***
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 teaspoon vanilla
Ice cream, if desired

1
Heat oven to 350F.
2
Combine all topping ingredients except butter in bowl.
3
Mix in butter with pastry blender or fork until mixture resembles coarse crumbs.
4
Set aside.
5
Combine rhubarb and blueberries in bowl.
6
Place mixture into ungreased 8- or 9-inch square baking dish.
7
Set aside.
8
Combine sugar and cornstarch in 2-quart saucepan.
9
Add water; mix well.
10
Cook, stirring occasionally, over medium heat until mixture comes to a boil.
11
Continue cooking 1-2 minutes or until mixture is thickened.
12
Stir in vanilla.
13
Pour over fruit.
14
Sprinkle topping over filling.
15
Bake 30-35 minutes or until bubbly and topping is lightly browned.
16
Cool 15 minutes.
17
Serve warm with ice cream, if desired.
18
*Substitute your favorite finely chopped nuts.
19
**Substitute frozen rhubarb, thawed, well-drained.
20
***Substitute frozen blueberries, thawed, well-drained.

606

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: 1/2 cup uncooked old-fashioned oats, 1/2 cup all-purpose flour, 1/2 cup firmly packed brown sugar, 1/2 cup finely chopped hazelnuts (filberts), if desired*, and more.

Yes, Rhubarb Blueberry Crumble 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.

Rhubarb Blueberry Crumble

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