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Rhubarb-Blueberry Crumble


The rhubarb and blueberry combination in this crumble gives a refreshing and light summery flavor, adding the pecans gives it a nice crunch. Serve with ice cream and or whipped cream.

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Rate this recipe 4.3/5 (18 Votes)
Rhubarb-Blueberry Crumble 1 Picture


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


Servings 8
Preparation time 15mins
Cooking time 55mins
Adapted from


Step 1

Preheat oven to 375°F.

In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-inch 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 to 45 minutes or until filling is bubbly and topping is golden brown.

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