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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


  • 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


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

Reviews for Rhubarb-Blueberry Crumble

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readerboehm User ID: 6544934 270021
Reviewed Jul. 26, 2017

"Very Good. I thawed 4 cups of rhubarb and used 3 cups blueberries. Took 70 minutes at 375."

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."

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."

12queeze User ID: 5412996 140907
Reviewed Jun. 9, 2014

"Really good recipe. My coworkers loved it"

BobbieMiles User ID: 5827308 190397
Reviewed May. 25, 2014

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

Jill M User ID: 3755963 184606
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."

5173nancy User ID: 6947323 184601
Reviewed May. 23, 2014

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

maureenfipke User ID: 4988946 199233
Reviewed May. 22, 2014

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

Zocoyota User ID: 7422174 213563
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"

chin-chilla User ID: 2872569 140906
Reviewed Sep. 11, 2013

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

RecipeGuru User ID: 1378919 196547
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!"

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