Rhubarb-Blueberry Crumble Recipe

5 19 18
Rhubarb-Blueberry Crumble Recipe
Rhubarb-Blueberry Crumble Recipe photo by Taste of Home
Publisher Photo

Rhubarb-Blueberry Crumble Recipe

Read Reviews
5 19 18
Publisher Photo
Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups fresh blueberries
  • 3 cups sliced fresh or frozen rhubarb, thawed
  • TOPPING:
  • 3/4 cup biscuit/baking mix
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/3 cup cold unsalted butter, cubed
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped almonds

Directions

Preheat oven to 375°. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb-Blueberry Crumble in Taste of Home June/July 2013

Nutritional Facts

1 serving: 324 calories, 14g fat (6g saturated fat), 20mg cholesterol, 255mg sodium, 49g carbohydrate (32g sugars, 4g fiber), 4g protein.

  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups fresh blueberries
  • 3 cups sliced fresh or frozen rhubarb, thawed
  • TOPPING:
  • 3/4 cup biscuit/baking mix
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/3 cup cold unsalted butter, cubed
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped almonds
  1. Preheat oven to 375°. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish.
  2. For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb-Blueberry Crumble in Taste of Home June/July 2013

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Reviews forRhubarb-Blueberry Crumble

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Sara User ID: 9220788 269592
Reviewed Jul. 17, 2017

"I have made this many time. It's wonderful! I do I increase the rhubarb and berrys."

MY REVIEW
lfShawnee User ID: 8489395 264036
Reviewed Mar. 29, 2017

"very good! used all frozen fruit - added a few frozen pineapple to the mix. Loved the topping!"

MY REVIEW
jupowers User ID: 151514 254222
Reviewed Sep. 17, 2016

"This was a great recipe. I doubled everything and put in a 13 x 9 pan for bible study. I used frozen rhubarb and frozen blueberries. I let the rhubarb thaw and drain. just like the recipe says. The blueberries I put in the microwave on defrost for about 5 minutes. Everyone loved it."

MY REVIEW
meliss.beyer User ID: 7101887 248623
Reviewed May. 25, 2016

"This recipe was super easy to make. The blueberries popped in your mouth and the almonds gave it great texture. It wasn't too sweet and tasted great. I will definitely make this again!"

MY REVIEW
JerseyGal262 User ID: 2998914 229662
Reviewed Jul. 16, 2015

"This is a fantastic tasty dish. I made it for friends and they raved over it and the cook among them asked for the recipe. Nobody guessed it had rhubarb in it. I used pecans instead of almonds."

MY REVIEW
lpugh9 User ID: 5334512 226219
Reviewed May. 12, 2015

"Excellent dessert. I served it to company and they didn't know there was rhubarb in it."

MY REVIEW
Bling-Bling-Momma User ID: 6079294 226068
Reviewed May. 8, 2015

"Very Delicious, and love the fruits..... very easy to put together! Everyone loved it . Definitely a keeper for my recipes !!"

MY REVIEW
srkrueger5874 User ID: 8274973 225026
Reviewed Apr. 18, 2015

"Delicious and easy to throw together"

MY REVIEW
[email protected] User ID: 193450 140909
Reviewed Nov. 18, 2014

"Loved the addition of blueberries!"

MY REVIEW
Hot Dodge User ID: 6835688 139771
Reviewed Aug. 17, 2014

"This recipe is awesome! Blueberries and rhubarb is a great combination. I always see raspberries or strawberries and rhubarb. I made this for my book club group, and everyone loved it. I didn't have almonds so I used pecans, which I think was a good substitute."

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