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Ingredients
Scale
- 1/2 cup quick or old-fashioned oats
- 1/3 cup dark brown sugar
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter, room temperature
- 1/2 teaspoon baking powder
- Pinch kosher salt
- 4 cups fresh blueberries
- 2 cups fresh rhubarb, diced into 1/2 inch pieces
- 1/2 cup dark brown sugar (for filling)
- 2 tablespoons all-purpose flour (for filling)
- 2 teaspoons vanilla bean paste
- Zest of 1 lemon
Instructions
- Mix oats, dark brown sugar, flour, baking powder, and salt in a bowl.
- Add butter and mix until crumbly.
- Preheat oven to 425°F (220°C) and prepare an 8×8-inch baking dish.
- Combine blueberries, rhubarb, dark brown sugar, flour, vanilla bean paste, and lemon zest in a large bowl.
- Pour fruit mixture into the baking dish and top with oat mixture.
- Bake for 20-25 minutes until golden brown, then cover with foil and bake for an additional 10 minutes.
- Let cool before serving.
Notes
Use fresh rhubarb for the best flavor and texture.
Adjust sugar based on the tartness of the rhubarb used.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg