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Rhubarb Blueberry Crumble

Rhubarb Blueberry Crumble

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

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25 min
Prep Time
1 hr 10 min
Total Time



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 extract


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.

Nutrition (1 serving)

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

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