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Blueberry Rhubarb Crunch

  • Total Time: 1 hour 10 minutes


  • 4 C. blueberries, fresh or frozen
  • 4 C. rhubarb, chunked, fresh or frozen
  • 3/4 C. sugar
  • 1/3 C. flour, white or wheat


  • 2 C. quick oats
  • 3/4 C. brown sugar
  • 1 C. flour, white or wheat
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2/3 C. butter, softened


In a bowl, combine fruit, sugar and flour and transfer to a greased 9″ x 13″ pan. For topping, in a bowl, combine dry ingredients and then mix in softened butter until crumbly. Sprinkle the crumbs over the fruit mixture. Bake at 350 degrees Fahrenheit for 45 to 55 minutes or until the fruit is bubbly.

  • Author: Valerie Steiner
  • Prep Time: 15 min
  • Cook Time: 55 min

Keywords: Blueberry, rhubarb, blueberry rhubarb, blueberry rhubarb crunch, lehmans sapphire cookbook collection, lehmans cookbook