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Blueberry-Rhubarb Crumble Recipe

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This recipe for Blueberry-Rhubarb Crumble, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
Topping:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream, optional

Directions:
Directions:
Combine blueberries, rhubarb, sugar and flour, Transfer to a greased 13-inch x 9-inch baking dish.

For topping, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.

Bake at 350 degrees for 45-55 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream or ice cream if desired.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I got this recipe from www.tasteofhome.com.
08/08/09 - This recipe is excellent. Served with homemade vanilla ice cream.

 

 

 

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