Rating: 5 stars
5 Ratings
  • 5 star values: 5
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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.

Recipe Summary

cook:
40 mins
total:
50 mins
prep:
10 mins
Servings:
12
Yield:
1 9x13-inch baking pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.

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  • 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

389 calories; protein 3.1g; carbohydrates 60.6g; fat 16.1g; cholesterol 40.7mg; sodium 316.3mg. Full Nutrition
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