Delicious rhubarb dish from the June crop! The luscious berries and rhubarb were harvested from our backyards by Natalie and Jenna, two of my neighbor daughters. The dish, which we invented, will be served every year! While still warm, serve vanilla ice cream on top.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking pan |
Ingredients
- 4 cups mulberries
- 3 cups chopped rhubarb
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 ⅓ cups brown sugar
- 1 cup butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan.
- Combine mulberries, rhubarb, sugar, cornstarch, cinnamon, and salt in the prepared pan.
- Combine flour, oats, and brown sugar in a bowl. Cut butter in using a pastry blender or 2 knives. Sprinkle on top of rhubarb mixture.
- Bake in the preheated oven until golden and fruit is bubbly, about 40 minutes.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 316 mg |
| Sugars | 45 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Delish! Had rhubarb, blueberries, raspberries and blackberries. Followed to a T and turned out great!
I used blueberries and made it 3/4 size which is still large enough to feed a small army. It’s rich, so less sugar may be OK here.
Delicious! I had to use dark brown sugar, so I think that’s why mine was a tad oversweet– might use just 1 cup brown sugar next time for the topping. Otherwise, it was fantastic!
Used two cups each of strawberries and blueberries. A wonderful treat to have around.
I made it with blackberries instead. Came out fantastic. I suggest mixing the berries, sugar etc in a large mixing bowl and mixing well by hand first before placing in the 9″xs13′ baking dish. 4 cups of berries amounts to about 24 ounces of packaged berries, and to make three cups of chopped rhubarb, you need three large stalks of rhubarb cut into small pieces. I increased the baking time to 45 minutes as I live at 6040 feet in Albuquerque.