RHUBARB BLUEBERRY BREAD RECIPES

"BLUEBARB" BLUEBERRY RHUBARB CRISP RECIPE | ALLRECIPES

I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

Provided by Chloe

Categories Desserts Fruit Desserts Blueberry Dessert Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

¼ cup brown sugar
¼ cup white sugar
¼ cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
½ cup all-purpose flour
? cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
½ cup melted butter, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 291.8 calories, CarbohydrateContent 35.7 g, CholesterolContent 40.7 mg, FatContent 16.1 g, FiberContent 2.2 g, ProteinContent 2.7 g, SaturatedFatContent 9.9 g, SodiumContent 113.3 mg, SugarContent 20 g

RHUBARB BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Rhubarb Blueberry Muffins Recipe: How to Make It image

"We were camping, and I didn’t have enough milk for my usual blueberry muffin recipe,” recalls Dorothy Ross of Ear Falls, Ontario. “I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!”

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup sour cream
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup fresh or frozen blueberries
1 cup chopped fresh or frozen rhubarb

Steps:

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb., Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 168 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 314mg sodium, CarbohydrateContent 27g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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