Back to Rhubarb-Blueberry Crumble

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Rhubarb-Blueberry Crumble Recipe

Rhubarb-Blueberry Crumble Recipe

Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Rhubarb-Blueberry Crumble

Sort By :
MY REVIEW
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
Reviewed May. 12, 2015

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

MY REVIEW
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
Reviewed Apr. 18, 2015

"Delicious and easy to throw together"

MY REVIEW
Reviewed Nov. 18, 2014

"Loved the addition of blueberries!"

MY REVIEW
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."

MY REVIEW
Reviewed Jun. 12, 2014

"Great recipe! Definitely a keeper. Made just as recipe said, excellent. My son even liked it and he doesn't like rhubarb. The combination of sweet blueberries and tart rhubarb was perfect."

MY REVIEW
Reviewed Jun. 9, 2014

"Really good recipe. My coworkers loved it"

MY REVIEW
Reviewed May. 25, 2014

"I want to try this , what is used for the biscuit / baking mix ? Bisquick or ????"

MY REVIEW
Reviewed May. 23, 2014

"I made this with Splenda instead of sugar. Cut the corn starch back to 1 1/2 tablespoons, since Splenda doesn't melt like sugar does. It was amazing! I will make this again."

MY REVIEW
Reviewed May. 23, 2014

"Made this but didn't have any almonds so put chopped pecans in crust. Will definitely make again!"

MY REVIEW
Reviewed May. 22, 2014

"I think some lemon zest might add a little extra flavor."

MY REVIEW
Reviewed May. 22, 2014

"I cook for our weekly meeting with friends and they loved. Me too is easy to cook and good for breakfast too. Thanks"

MY REVIEW
Reviewed Sep. 11, 2013

"I don't care for rhubarb and LOVED this recipe. Really easy, very yummy"

MY REVIEW
Reviewed Jul. 28, 2013

"this is excellent. the balance between the crumble and the filling is just right and the crumble would be excellent with any fruit. I had peaches that needed to be used, so I substituted peaches for the rhubarb. It was wonderful!"

Loading Image