Directions:
- In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish.
- For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
- Bake at 350° for 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop with whipped cream if desired. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.62 Kcal (1472 kJ) | ||
| Calories from fat | 81.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 14% | |
|---|---|---|---|
| Cholesterol | 20.8mg | 7% | |
| Sodium | 9.38mg | 0% | |
| Potassium | 134.09mg | 3% | |
| Total Carbs | 66.05g | 22% | |
| Sugars | 34.27g | 137% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 116.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 155.4 Kcal (651 kJ) | ||
| Calories from fat | 35.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 14% | |
|---|---|---|---|
| Cholesterol | 9.19mg | 7% | |
| Sodium | 4.15mg | 0% | |
| Potassium | 59.26mg | 3% | |
| Total Carbs | 29.19g | 22% | |
| Sugars | 15.14g | 137% | |
| Dietary Fiber | 1.64g | 15% | |
| Protein | 1.41g | 6% | |
| Vitamin C | 2mg | 8% | |
| Iron | 0.2mg | 2% | |
| Calcium | 51.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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