Rhubarb-Blueberry Crumble Recipe
Rhubarb-Blueberry Crumble Recipe photo by Taste of Home
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Rhubarb-Blueberry Crumble Recipe

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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.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings


  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups fresh blueberries
  • 3 cups sliced fresh or frozen rhubarb, thawed
  • 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

Nutritional Facts

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


  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

Reviews for Rhubarb-Blueberry Crumble

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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!"

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."

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!"

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."

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."

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 !!"

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

"Delicious and easy to throw together"

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

"Loved the addition of blueberries!"

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."

Glamourchic User ID: 6170828 188911
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."

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