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Add a photoServings: 10
Ingredients
- 3 c. fresh or possibly frzn blueberries
- 2 c. fresh rhubarb, cut into 1 inch pcs or possibly 2 c. frzn cut rhubarb
- 1 1/2 c. rolled oats
- 2/3 c. packed brown sugar
- 1/2 c. all-purpose flour
- 1/2 c. butter
- 1/2 c. sugar
- 2 tbsp. all-purpose flour
- Whipped cream
Directions
- Thaw fruit if frzn. Don't drain. For crust, in large mixing bowl combine oats, brown sugar and the 1/2 c. flour. With a pastry cutter or possibly fork, cut butter into oat mix till resembles coarse crumbs. Reserve 2/3 c. crumb mix for topping. Pat remaining crumb mix into the bottom of a greased 9 x 9 x 2 inch pan. Bake at 350 degrees for 10 to 15 min or possibly till light brown.
- Meanwhile, for filling, in a large mixing bowl combine the blueberries and the rhubarb. Add in the sugar and the 2 Tbsp. flour, toss to coat well. Spoon atop baked crust. Sprinkle with reserved crumb mix. Bake at 350 degrees for 45 to 50 min or possibly till golden brown. Serve hot with whipped cream. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 90 | 32% |
| Total Fat 10.26g | 13% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 72mg | 3% |
| Potassium 160mg | 5% |
| Total Carbs 45.61g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 28.77g | 19% |
| Protein 3.01g | 5% |
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