Blueberry Rhubarb Crisp
This Blueberry Rhubarb Crisp is bursting with juicy blueberries and tender rhubarb, this easy dessert captures everything we love about summer fruit recipes—fresh, fruity, and full of flavour! It’s easy to make and ready for the oven in under 20 minutes.
Growing up we didn’t have rhubarb in our garden, but thankfully our next door neighbour did! I have found memories of sitting on her front porch with a bowl of sugar and a huge stalk of rhubarb, and enjoying every bite!
Thankfully as years went on my mom brought a rhubarb plant back from my sister’s cottage in PEI and the rest is history. We know have a GIANT rhubarb patch that provides loads of delicious desserts like this rhubarb crumble cake!
Ingredients
- rhubarb
- blueberries
- sugar
- flour
- vanilla extract and cinnamon
- quick cooking rolled oats
- brown sugar
- butter
How to make a Blueberry Rhubarb Crisp
Please see full recipe ingredients and instructions in the printable recipe card below!
Mix all filling ingredients in a large mixing bowl and transfer to 8 inch square baking pan that has been buttered or sprayed with non-stick spray.
Add all filling ingredients, except butter, to a mixing bowl and stir to combine well. Add butter and cut in with pastry cutter or clean hands until mixture resembles course crumbs.
Sprinkle crumble mixture over filling until completely covered. Bake at 375 degrees for approximately 35 minutes, or until topping is golden and crisp and fruit is bubbling up from underneath.
Serve warm with a big scoop of vanilla ice cream or Chantilly cream!
There’s something so cozy about a simple dessert that lets summer’s best fruits shine, and this Blueberry Rhubarb Crisp does just that.
This yummy Strawberry Rhubarb Cake is another must try! You’d never know it starts with a cake mix!
Whether you’re hosting a backyard get-together or just treating yourself as you sit outside on a summer evening, it’s the kind of recipe that feels like a warm hug. I hope it brings a little joy to your kitchen and becomes a favourite in your summer menu plans!
If you give it a try, I’d love to hear how it turns out—don’t forget to leave a comment or snap a photo and tag me on Instagram!
More Summer Fruit Recipes
Farmers markets are bursting with summer fruits! So many recipe possibilities!
Blueberry Rhubarb Crisp
Equipment
- 2 mixing bowls
- 1 Wooden Spoon or Spatula
- 1 8 inch square baking pan
- 1 Pastry cutter (optional)
Ingredients
Filling
- 3 cups sliced rhubarb
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Crumble Topping
- ½ cup quick rolled oats
- ½ cup brown sugar, packed
- ¼ cup flour
- ¼ teaspoon cinnamon
- ¼ cup butter, cold
Instructions
- Preheat oven to 375℉ and grease an 8 inch glass or metal baking dish with butter or non-stick spray.
Filling
- Combine filling ingredients in a large mixing bowl, stirring to combine well. Transfer filling to prepared baking pan and set aside.
Crumble Topping
- Combine oats, brown sugar, flour and cinnamon in a large mixing bowl. Dot with cold butter and blend with a pastry blender or rub in with clean hands, until mixture resembles course crumbs and butter is evenly distributed.
Assemble and Bake
- Sprinkle crumble over the prepared filling, completely covering from edge to edge. Bake at 375℉ for 35 to 45 minutes, until crumble is golden and crisp and fruit filling is bubbling up around the sides.
- Remove from oven and allow to cool slightly. Serve warm with vanilla ice cream or Chantilly cream.
Notes
