Tart Tango: When Rhubarb and Blackberry Elope in a Crumbly Love Nest!

Rhubarb and Blackberry Crumble is the ultimate dessert for anyone who loves the balance of sweet and tart flavors in a cozy, comforting dish.

This crumble takes advantage of the tangy bite of rhubarb combined with the juicy, slightly sweet blackberries, all nestled under a buttery, crumbly topping. Every bite offers a delightful contrast of textures and flavors, making it a hit with family and friends alike.

One of my favorite things about this crumble is how effortlessly it pairs with other treats. You can top it with a dollop of Whipped Greek Yogurt for a creamy and tangy counterpoint to the sweet, fruity filling. Or, for an indulgent touch, serve it alongside a scoop of Butter Pecan Ice Cream. The rich, nutty flavor of the ice cream complements the crumble perfectly, creating a dessert experience that’s both rich and satisfying.

Rhubarb and Blackberry Crumble is perfect for those moments when you want a dessert that’s both comforting and a little bit fancy. Its trending popularity is a testament to its classic appeal and ease of preparation.

Rhubarb and Blackberry Crumble

This blackberry rhubarb crumble is a comforting treat with a crisp topping and tangy fruit filling. Perfectly baked with a hint of spice and crunchy walnuts, it’s a delightful dessert to enjoy with family and friends.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 309 kcal

Equipment

• 9×13 inch baking dish
• medium mixing bowl
• Small Mixing Bowl
• Whisk
• Baking spray
• Spoons or hands for mixing

Ingredients

  

For the fruit:

• 18 ounces fresh blackberries washed and picked over
• 1 1/2 pounds fresh rhubarb rinsed and cut into 1/4-inch thick half moons
• 1/2 cup dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch salt

For the crumble topping:

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup walnuts chopped
• 8 tablespoons unsalted butter 1 stick, melted

Instructions

 

• Preheat oven to 375°F and grease a 9×13-inch baking dish.
• Toss blackberries and rhubarb with brown sugar, cinnamon, ginger, and salt. Spread in the prepared dish.
  
• In a bowl, mix flour, baking powder, and salt. Stir in brown sugar.
  
• Whisk eggs and vanilla in a separate bowl, then mix into flour mixture. Use hands to form clumpy dough.
• Drop clumps of dough over the fruit, sprinkle with walnuts, and drizzle with melted butter.
  
• Bake for 35 minutes until top is golden brown and filling is bubbly.
  
• Let cool for about 30 minutes before serving.
  

Nutrition Facts:

Make It a Healthy One!

• Healthier Sugar: Instead of regular refined sugar, I’m using coconut sugar, and only a small amount. I like to let the natural sweetness of the fruits shine. Coconut sugar has a lower glycemic index than regular sugar, but you can use any sugar if you prefer.
• Organic Oats: I’m using oats instead of wheat for the crumble. Oats are a healthy alternative, especially for those who are sensitive to wheat. For a gluten-free option, use gluten-free oats.
• Fresh Ginger: Ginger pairs well with rhubarb and blackberries and adds health benefits. I’ve included fresh ginger in this crumble recipe for extra flavor.
• Naturally Sweetened with Blackberries and Rhubarb: Both fruits are tart but have their own sweetness. I prefer to use their natural sweetness rather than adding extra sugars.
• Fresh Ingredients: Ideally, use fresh garden rhubarb and wild blackberries for the best flavor.