Rhubarb-Blueberry Crumble
Need a lacto ovo vegetarian dessert? Rhubarb-Blueberry Crumble could be an excellent recipe to try. This recipe serves 8. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 268 calories. For $1.04 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 48 people have made this recipe and would make it again. A mixture of rhubarb, baking mix, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 39%, this dish is rather bad. Similar recipes are Blueberry-Rhubarb Crumble, Blueberry Baked French Toast with Amaretti Crumble and Blueberry Maple Syrup, and Rhubarb Crumble.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 cup chopped almonds
3/4 cup biscuit/baking mix
3 cups fresh blueberries
2 tablespoons cornstarch
1/2 cup old-fashioned oats
3 cups sliced fresh or frozen rhubarb, thawed
1/8 teaspoon salt
1/3 cup sugar
1/3 cup cold unsalted butter, cubed
Equipment:
bowl
oven
baking pan
Cooking instruction summary:
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 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. Print Add to Recipe Box Email a Friend
Step by step:
1. Preheat oven to 375°. In a large bowl, mix sugar, cornstarch and salt.
2. Add blueberries and rhubarb; toss to coat.
3. Transfer to a greased 8-in.-square baking dish.
4. For topping, in a small bowl, mix baking mix, sugar and salt.
5. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling.
6. Bake 40-45 minutes or until filling is bubbly and topping is golden brown.
Nutrition Information:
covered percent of daily need
