Rhubarb Blueberry Crumble
25 min
1 hr 10 min



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


 *Substitute your favorite finely chopped nuts. **Substitute frozen rhubarb, thawed, well-drained. ***Substitute frozen blueberries, thawed, well-drained.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

    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.

  5. STEP 5

    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.

Tip #1

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


22Fat (mg)
40Cholesterol (mg)
140Sodium (mg)
67Carbohydrates (g)
4Dietary Fiber
5Protein (g)


Explore reviews from
our online community

  June 30, 2017

Only had 2 cups of rhubarb so I made half the recipe and used 4 custard cups. I try to follow recipes exactly but even though I read over recipes a few times before I start, now that I'm older I still make a mistakes. This time I put all the filling ingredients in the pot and cooked as the recipe stated, then I noticed the fruit was suppose to go in the pan and the syrup poured over it. Well it still turned out to be a delicious dessert.

— says Lynn
  August 15, 2014

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.

— says Klayter
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

  • Fruit Crisps & Cobblers
    Fruit Crisps & Cobblers

    Fruit Crisps & Cobblers

    These fruit crisp and cobbler recipes provide so many easy, delicious ways to top and bake crisp apples, berries, sweet peaches and juicy pears.

    See Recipes

  • Red, White & Blue Desserts

    Red, White & Blue Desserts

    Who needs fireworks when you have such festive desserts? Whether you play up the natural red and blue of berries or go for sprinkles and frosting, you can show your spirit with these darling desserts.

    See Recipes

  • Rhubarb Recipes
    Rhubarb Recipes

    Rhubarb Recipes

    One of the first fruits to ripen in the spring is rhubarb. Celebrate the season by making your favorite rhubarb pie, cheesecake or bread with the tarty goodness of rhubarb.

    See Recipes

  • Fresh Blueberry Recipes
    Fresh Blueberry Recipes

    Fresh Blueberry Recipes

    These sweet summer treats made with blueberries are perfect for entertaining, potlucks or weekend breakfasts.

    See Recipes

Featured In

Fresh Blueberry Recipes  


Fresh Blueberry Recipes

These sweet summer treats made with blueberries are perfect for entertaining, potlucks or weekend breakfasts.

See Recipes