Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Rhubarb Crisp Recipe
    Lost? Site Map

    Blueberry Rhubarb Crisp

    Blueberry Rhubarb Crisp. Photo by Jennifer Michele

    1/2 Photos of Blueberry Rhubarb Crisp

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    veggienut's Note:

    Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from cooks.com but had to guess the remainder of the recipe as it ended at step 2.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    8X8 Pan

    Units: US | Metric

    Topping

    Filling

    Directions:

    1. 1
      Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
    2. 2
      In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
    3. 3
      Sprinkle topping over mixture.
    4. 4
      Bake at 350°F for 30 minutes.

    Browse Our Top Low Protein Recipes

    Ratings & Reviews:

    • on June 09, 2014

      45

      I made this a few days ago and found it needed more baking time at a higher temperature, At 30 minutes at 350 the rhubarb was more that al dente! I ended up backing it again at 475 for about 25 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2013

      55

      I really hate having things go bad because we haven't eaten them in time, so this recipe worked perfectly with my fresh blueberries and rhubarb that had been out for a couple of days.<br/>I used cardamon rather than cinnamon for a little different dimension. Also, I have a canister of quick oats that were accidentally purchased and then opened, so I used those rather than the rolled. I prefer rolled generally, but the quick worked out perfectly too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2009

      55

      We really enjoyed this. I used berries that were fresh, frozen only a few weeks ago. It was very tasty right out of the oven with a big ole scoop of vanilla icecream on top! I only cooked mine for about 25 minutes, just until the top started to brown. The rhubarb actually had a bit of a crunch to it that we enjoyed!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Blueberry Rhubarb Crisp

    Serving Size: 1 (1225 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2966.7
     
    Calories from Fat 879
    29%
    Total Fat 97.7 g
    150%
    Saturated Fat 59.2 g
    296%
    Cholesterol 244.0 mg
    81%
    Sodium 878.2 mg
    36%
    Total Carbohydrate 513.5 g
    171%
    Dietary Fiber 20.5 g
    82%
    Sugars 342.8 g
    1371%
    Protein 27.0 g
    54%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites