Top-down view of a slice of blackberry rhubarb crumble on a clean white plate on the white marble cooktop. The slice shows the golden, crunchy crumble topping and juicy fruit filling. A spoon is placed next to the serving, highlighting the contrast between the crispy topping and the soft, flavorful fruit.

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

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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.

Top-down view of a slice of blackberry rhubarb crumble on a clean white plate on the white marble cooktop. The slice shows the golden, crunchy crumble topping and juicy fruit filling. A spoon is placed next to the serving, highlighting the contrast between the crispy topping and the soft, flavorful fruit.

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
Cook Time 35 minutes
Total Time 55 minutes
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.
    Top-down view of a large mixing bowl on a clean kitchen countertop with a white marble cooktop background. Fresh blackberries and sliced rhubarb are tossed with dark brown sugar, ground cinnamon, ground ginger, and a pinch of salt, highlighting the vibrant colors of the fruit coated in the spiced sugar mixture.
  • In a bowl, mix flour, baking powder, and salt. Stir in brown sugar.
    Top-down view of a mixing bowl on the white marble cooktop. Flour, baking powder, salt, and dark brown sugar are being mixed. Whisked eggs and vanilla extract are added to the mixture, forming a clumpy, crumbly dough for the topping.
  • 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.
    Top-down view of a greased 9x13-inch baking dish on the white marble cooktop. The fruit mixture is evenly spread in the dish. Clumps of crumble dough are dropped over the fruit, with chopped walnuts and melted butter drizzled on top. The scene shows the layered assembly of the crumble.
  • Bake for 35 minutes until top is golden brown and filling is bubbly.
    Top-down view of the blackberry rhubarb crumble baking in the oven at 375°F. The topping is golden brown, and the fruit filling is bubbling around the edges. The scene captures the crumble in the final stages of baking with a crisp topping and tender, juicy fruit.
  • Let cool for about 30 minutes before serving.
    Top-down view of a slice of blackberry rhubarb crumble on a clean white plate on the white marble cooktop. The slice shows the golden, crunchy crumble topping and juicy fruit filling. A spoon is placed next to the serving, highlighting the contrast between the crispy topping and the soft, flavorful fruit.

Nutrition Facts:

NutritionValue
Calories309 kcal
Fat14.5g
Sodium147mg
Carbohydrates41g
Sugar21g
Fiber5g

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.

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