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:

Quickview
267k Calories
4g Protein
14g Total Fat
32g Carbs
4% Health Score
Limit These
Calories
267k
13%

Fat
14g
22%

  Saturated Fat
5g
36%

Carbohydrates
32g
11%

  Sugar
16g
18%

Cholesterol
20mg
7%

Sodium
183mg
8%

Get Enough Of These
Protein
4g
9%

Manganese
0.7mg
35%

Vitamin K
25µg
24%

Vitamin E
3mg
20%

Fiber
4g
16%

Phosphorus
145mg
15%

Vitamin B2
0.19mg
11%

Vitamin C
9mg
11%

Magnesium
42mg
11%

Calcium
91mg
9%

Vitamin B1
0.14mg
9%

Copper
0.17mg
9%

Potassium
276mg
8%

Folate
26µg
7%

Iron
1mg
6%

Vitamin A
313IU
6%

Vitamin B3
1mg
6%

Selenium
3µg
5%

Zinc
0.67mg
4%

Vitamin B6
0.07mg
3%

Vitamin B5
0.32mg
3%

covered percent of daily need
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