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"Bluebarb" Blueberry Rhubarb Crisp

"Bluebarb" Blueberry Rhubarb Crisp


"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 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 6
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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...

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.

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...

Perfect. I used slightly less sugar.

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

very tasty

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