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"Bluebarb" Blueberry Rhubarb Crisp

Rated as 4.64 out of 5 Stars

"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."
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40 m servings 292
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts

Per Serving: 292 calories; 16.1 35.7 2.7 41 113 Full nutrition

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Read all reviews 10
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I made a double batch because I wanted more fruit. I like that oats instead of flour are mixed in the fruit to absorb moisture. I added 1 Tbs of fresh mint, because I have it in the garden, an...

I doubled the recipe and baked in a 9x13 pan and added 10 minutes to the baking time. I used saskatoons (service berries) instead of blueberries because that's what I had. It wasn't quite as cri...

This was delicious but it had no volume! It came out so flat in the pan. Please, for anyone who is trying this dish, at least double the recipe.

Such a delicious twist on always seeing rhubarb with strawberries. I added 2 cups of blueberries and also doubled the topping as I love lots of crumble. My husband took it to work for a pot luck...

Wonderful recipe! The family loved it! I quadrupled the recipe, and it fit my glass 9x13 pan perfectly. There was a lot of juice in the bottom of the pan, so I'll probably put half of the crumb...

Delicious! I quadrupled the fruit filling part and doubled the topping. Baked in 8.5x11 pan.

I added 1/4 c brown sugar in the topping crumble and a 1/2 cup of blueberries. on baking I had to leave it for 15 more minutes to get it browned on top

I made this today, doubled the fruit, a similar crumble of flour oats and butter. This was so delicious....a big hit, definitely will make this again and again. Thanks

Perfect. I used slightly less sugar.