- Crust:
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter
- Filling:
- 4 eggs
- 2 cups white sugar
- 1/2 cup flour
- 1/2 teaspoon salt
- 4 cups diced rhubarb
- 2 cups sliced strawberries
- 1 cup blueberries
- Crumb Topping:
- 1/2 cup flour
- 1/2 cup brown sugar, packed
- 1/2 cup rolled oats
- 1/4 cup butter, melted
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-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.