Ingredients
24
24 servings
- •2 cups all-purpose flour
- •½ cup packed brown sugar
- •½ teaspoon ground cinnamon
- •1 cup unsalted butter
- •4 eggs
- •2 cups white sugar
- •½ cup flour
- •½ teaspoon salt
- •4 cups diced rhubarb
- •2 cups sliced strawberries
- •1 cup blueberries
- •½ cup flour
- •½ cup brown sugar, packed
- •½ cup rolled oats
- •¼ cup butter, melted
- •½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
- Bake crust in preheated oven until golden brown, about 15 minutes.
- Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
- Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
- Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.
Nutritional Facts
Per 24 servings
- Calories: 272
- Carbohydrate: 42g
- Fat: 11g
- Fiber: 1g
- Protein: 3g
- Sugar: 27g
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