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Rhubarb Blueberry Crumble
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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.

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