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Flavorful June harvest rhubarb dessert! My neighbor girls Natalie and Jenna picked the ripe berries and rhubarb from our backyards. We created the recipe, which will become an annual feast! Top with vanilla ice cream while still warm.
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 1/3 cups brown sugar
- 1 cup butter
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan.
Step 2
Combine mulberries, rhubarb, sugar, cornstarch, cinnamon, and salt in the prepared pan.
Step 3
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.
Step 4
Bake in the preheated oven until golden and fruit is bubbly, about 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 389 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat10g | 49% |
| Cholesterol41mg | 14% |
| Sodium316mg | 14% |
| Total Carbohydrate61g | 22% |
| Dietary Fiber2g | 9% |
| Total Sugars45g | |
| Protein3g | |
| Vitamin C19mg | 97% |
| Calcium77mg | 6% |
| Iron2mg | 11% |
| Potassium252mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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