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A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
Nutritional Facts 1 serving (calculated without whipped cream) equals 305 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 64 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Blueberry-Rhubarb Crumble in Taste of Home August/September 2009, p20
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Reviewed on May. 06, 2013 by lpugh9
This was a delicious easy way to use my rhubarb. I will make it again. I used pecans which added a good flavor to this recipe.
Reviewed on Sep. 01, 2012 by chrissteve
I noted the comments and doubled the oatmeal topping and increased the flour in the fruit filling. The topping was perfect but with ten cups of fruit, the recipe needed more thickener to deal with the juice. I wonder if cornstarch would be a better choice.
Reviewed on Jun. 29, 2012 by lizv1
Always great to find a nice recipe to use up my rhubarb. I decided to 1 1/2 crumble topping to help prevent soggy top and it worked out well for my tastes. No other changes. Will def make again.
Reviewed on Apr. 12, 2012 by picklesmom1
@LeLimey...i lived in Penzance for a few years for school...my gran is from Cornwall, my husband is from Scotland...i absolutely miss the custard you are talking about *sighing* love love loved it..even a cup of tea tastes better over there...probably the water :D
i'm baking it right now...i used all fresh fruit..i put blackberries, raspberries, blueberries and rhubarb...when i made the topping..i actually used quaker oats single servings with blueberries and strawberries and nuts...it smells so good right now..i wish i could put scratch and sniff on here :D
Reviewed on May. 15, 2011 by JMartinelli13
I used frozen blueberries and fresh rhubarb. I pulsed the topping ingredients in the food processor, makes distributing the butter much faster! Absolutely delicious and I'll definitely be making it again.
Reviewed on Aug. 13, 2010 by nbullock
This was absolutely delicious. I used fresh rhubarb from my garden and fresh blueberries. My husband does not usually like crumbles, but loved this. So yummy warm topped with ice cream.
Reviewed on Aug. 03, 2010 by sweetpeahere
Very, very good! i made this recipe for a church dinner, recently and everyone loved it! Many of the church ladies said it was well balanced in flavor. many thanks for sharing recipe/
Reviewed on Aug. 02, 2010 by LeLimey
I made this completely unsure how it would turn out. I'm English and this is not how we make a crumble at all! It's very, very different but really good. Once I work out how to submit a recipe I'll send in an English Crumble so you can compare (and a recipe for English custard (sauce) because custard and crumble is part of our heritage!)
Reviewed on Oct. 04, 2009 by Laura.Farnell
Sweet and tangy! Fantastic! I used fresh blueberries and frozen rhubarb and served with vanilla ice cream. A yummy berry treat!
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