Irresistible Rhubarb Crumble with Crunchy Almond Topping

This Rhubarb Crumble combines tart rhubarb with sweet strawberries and blueberries, topped with a crunchy almond topping—perfect for any dessert lover.

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Prep Time 15

Cook Time 40

Cooling Time 15

Total Time 1 10

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fruit Mixture

2 cups Fresh rhubarb Sliced
1 cup Strawberries Sliced
1 cup Blueberries Fresh or thawed from frozen
1/2 cup Granulated Sugar
2 tablespoons Cornstarch Adjust if using frozen berries
1 tablespoon Balsamic Vinegar

For the Crumble Topping

1 cup All-Purpose Flour
1/2 cup Granulated Sugar
1/4 teaspoon Salt
1/2 cup Sliced Almonds Can substitute with pecans or walnuts
1 large Egg
1/2 cup Unsalted Butter Melted

Equipment

Baking pan
Mixing Bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 375°F and grease a 13x9-inch baking pan.
In a large mixing bowl, combine sliced rhubarb, strawberries, blueberries, sugar, cornstarch, and balsamic vinegar.
Transfer the fruit mixture into the prepared baking pan and spread it evenly.
In a separate bowl, whisk together flour, sugar, salt, and almonds. Beat in the egg and melted butter until crumbly.
Crumble the topping mixture over the fruit in the baking pan and drizzle with melted butter.
Bake for 35-40 minutes until the topping is golden brown and juices bubble up.
Remove from oven and let cool for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 15gVitamin A: 150IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate experience.

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