Rhubarb-Blueberry Crumble


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The tart rhubarb and sweet blueberries make the perfect pair in this fruity dessert.

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  • 3/4 C. rolled oats (not instant) or quick cooking oats
  • 3 Tbs. wheat germ
  • 3 Tbs. all-purpose flour
  • 1/4 C. brown sugar, lightly packed
  • 2 Tbs. chopped pecans
  • 1 tsp. cinnamon
  • 1/4 C. soft margarine
  • Filling:
  • 2 1/2 C. sliced rhubarb, cut into 1/2" pieces
  • 2 1/2 C. blueberries, fresh or frozen (don't defrost frozen berries)
  • 1/3 C. brown sugar, lightly packed
  • 1/2 tsp. cinnamon
  • 1 1/2 Tbs. cornstarch

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Preheat oven to 350 degrees. Combine oatmeal, wheat germ, flour, brown sugar, pecans and cinnamon in a bowl and mix well Work in margarine with a fork until margarine is well distributed and all dry ingredients are moist

To make filling, combine rhubarb and blueberries in a bowl. Stir together brown sugar, cinnamon, and cornstarch. Sprinkle over fruit and toss well. Spoon into a lightly greased 6 C. ovenproof dish. Sprinkle topping mixture evenly over fruit. Bake for 40-45 minutes or until fruit is soft and topping golden. Serve warm.

Yield: 6-8 servings

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