Blueberry Crumble Recipe

Rhubarb Blueberry Crumble

Here is a quick and easy dessert to celebrate rhubarb season!

25 min.prep time 1:15total time
9 servings
151 Rating

Ingredients

Topping

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

Filling

4 cups fresh rhubarb, sliced 1/2 inch
1 cup fresh blueberries
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 teaspoon vanilla
Ice cream, if desired

Directions

Heat oven to 350°F. 

Combine all topping ingredients except butter in bowl. Mix in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.

Combine rhubarb and blueberries in bowl. Place mixture into ungreased 8- or 9-inch square baking dish. Set aside.

Combine sugar and cornstarch in 2-quart saucepan. Add water; mix well. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Continue cooking 1-2 minutes or until mixture is thickened. Stir in vanilla. Pour over fruit.

Sprinkle topping over filling. Bake 30-35 minutes or until bubbly and topping is lightly browned. Cool 15 minutes. Serve warm with ice cream, if desired.



*Substitute your favorite finely chopped nuts.

Recipe Tip

Rinse rhubarb stalks to remove any dirt. Trim off ends and remove any stringy pieces before slicing.

Nutrition Facts (1 serving)

Calories: 470

Fat: 22g

Cholesterol: 40mg

Sodium: 140mg

Carbohydrates: 67g

Dietary Fiber: 4g

Protein: 5g

Recipe #15181©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

Easy and delicious! I planned to make this with strawberries instead of rhubarb, but when I got home from work my boyfriend had eaten half of the strawberries, so I threw in a couple of peaches to compensate. I probably should've also thrown in some more cornstarch, but I didn't, so it's a little goopy in addition to delicious.

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