Blackberry Rhubarb Crisp

I see our little rhubarb plant out my kitchen window, and the other day I realized it was time we enjoyed some of it.  This recipe comes from my mom’s recipe box and we had it many times when I was growing up.  You can make it with just rhubarb {add more sugar and less flour to the rhubarb, though} or add in berries like I did this time.  It’s especially good with a little scoop of vanilla ice cream…and a cup of coffee.:)

blackberry crisp labeled

In a medium sized bowl mix together:

2 cups rhubarb, chopped (fresh or frozen)

3 cups berries (any kind fresh or frozen ~ I used frozen blackberries this time)

4 Tbl. flour

3/4 cup sugar

Once mixed together, pour into the bottom of a 9 x 13 inch pan.


For topping, mix:

1 cup brown sugar

1 1/2 cup flour

1 cup oatmeal

Cut in 1 cup butter.  (I soften mine in the microwave.)  Pat the topping on top of the berries.

Bake at 350 degrees for about 35 minutes.  The edges should be golden brown and the berries bubbling.


blackberry crisp

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One Comment

  1. Oh that looks so yummy! We do the blackberry cobbler as a favorite at here at our home. Going to have to try the rhubarb next time!

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