Back to Blueberry-Rhubarb Crumble

Print Options


Card Sizes

Blueberry-Rhubarb Crumble Recipe

Blueberry-Rhubarb Crumble Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling YIELD:12 servings


  • 6 cups fresh or frozen unsweetened blueberries
  • 4 cups diced fresh or frozen rhubarb
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold butter
  • Whipped cream, optional


  • 1. Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
  • 2. For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
  • 3. Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired. Yield: 12 servings.

Recipe Note

Editor's Note: Cobbler may also be grilled. Place fruit mixture in a disposable foil pan; cover with foil. Grill, covered, over medium heat for 40 minutes or until bubbly. Carefully remove foil and sprinkle topping over fruit. Replace grill cover; grill 15-20 minutes longer or until topping is golden brown.

Nutritional Facts

1 each: 305 calories, 8g fat (5g saturated fat), 20mg cholesterol, 64mg sodium, 58g carbohydrate (42g sugars, 3g fiber), 3g protein.

Reviews for Blueberry-Rhubarb Crumble

Sort By :

Average Rating
Courtney User ID: 9220395 269564
Reviewed Jul. 16, 2017

"Loved finding a easy crumble recipe to use up lots of rhubarb. I cut the sugar (3/4 cup white and 3/4 cup brown) and it was still on the edge of too sweet. Used cornstarch instead of flour and it's still a super juicy crumble - better as an ice cream topping than on its own. Will def make again with some other tweaks."

lindsaykj User ID: 8415163 227897
Reviewed Jun. 14, 2015

"We loved the sweet/sour combo of the berries and rhubarb. To "healthy" it up a bit we used coconut oil in place of the butter, agave in place of the sugar, and added flax seed and chia seed to the topping. Thank you- Delish!"

caree929 User ID: 3830950 98643
Reviewed Aug. 29, 2014

"I halved this and it was still really good, but very juicy. If I make it again, I may try a different thickener, or just more flour, but the flavor was really, really good, and my three year old, who normally won't eat stuff with rhubarb, really liked it!"

lpugh9 User ID: 5334512 106882
Reviewed May. 6, 2013

"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."

[email protected] User ID: 3572716 79372
Reviewed Sep. 1, 2012

"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."

lizv1 User ID: 4758658 167131
Reviewed Jun. 29, 2012

"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."

picklesmom1 User ID: 4476239 153212
Reviewed Apr. 12, 2012

"@LeLimey...i lived in Penzance for a few years for 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"

picklesmom1 User ID: 4476239 97052
Reviewed Apr. 12, 2012

"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 smells so good right now..i wish i could put scratch and sniff on here :D"

JMartinelli13 User ID: 92779 171523
Reviewed May. 15, 2011

"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."

nbullock User ID: 5263587 130682
Reviewed Aug. 13, 2010

"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."

sweetpeahere User ID: 5257181 169275
Reviewed Aug. 3, 2010

"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/"

LeLimey User ID: 4716277 153237
Reviewed Aug. 2, 2010

"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!)"

Laura.Farnell User ID: 3364390 153235
Reviewed Oct. 4, 2009

"Sweet and tangy! Fantastic! I used fresh blueberries and frozen rhubarb and served with vanilla ice cream. A yummy berry treat!"

Kerry Amundson User ID: 2054089 167963
Reviewed Jul. 26, 2009

"This was great!

I used frozen berries and rhubarb and added a little bit more flour so it wouldn't be too juicy.
I also used 3 maple & brown sugar oatmeal packets instead of the 1C. oats and added toasted pecans.
Thank you for sharing."

Loading Image