Easy Blueberry Rhubarb Gratin with Almond Cream

This Blueberry Rhubarb Gratin is one of my favorite ways to use rhubarb! Tart rhubarb and sweet blueberries goes into a buttered pie dish, gets topped with a simple almond cream batter, and baked until golden. It’s ideal for summer potlucks, weekend brunch, Mother’s Day, or any occasion where you want the table to go a little quiet when people take their first bite!

Blueberry Rhubarb Gratin with Almond Cream

If you’ve been around here for a while, you know I have a soft spot for baked almond desserts. Whether it’s in the Bostock with Rhubarb Compote or these Raspberry Financier Muffins, there is just something about that almond flavor that I absolutely love! 

A gratin, by the way, doesn’t have to be savory! Even though your brain might go straight to potatoes au gratin when you hear the word. Technically, a gratin is any dish baked in a shallow vessel with a browned, crispy top. Here, that crispy top comes courtesy of the almond cream batter, which bakes up beautifully golden and just set in the center, similar to a cobbler!

The fruit underneath gets soft and jammy, almost like a built-in compote, so you get two distinct textures in every spoonful. Rhubarb and blueberry are one of those combinations that sounds a little unexpected but makes total sense once you taste it. Serve it with a scoop of ice cream for a little extra sweetness! It’s a fun, easy dessert that just so happens to sound fancy!

Ingredients for Blueberry Rhubarb Gratin

Fruit Layer

• Rhubarb
• Blueberries

Almond Cream Topping

• Butter
• Sugar
• Eggs
• Vanilla extract
• Heavy cream
• Almond flour

Ingredients Notes

• Rhubarb: Fresh or frozen both work here. If using frozen, no need to thaw, but be aware there may be a bit more liquid in the pan as it bakes. That’s totally fine.
• Blueberries: Fresh is ideal for summer, but frozen works too. If using frozen, skip thawing and add them straight from the bag.
• Butter: Make sure it’s properly softened (not melted). You want it to cream easily with the sugar so the batter stays light. About 30 to 45 minutes on the counter should do it.
• Almond flour: This is the backbone of the topping and what makes the recipe gluten-free. Use a fine, blanched almond flour for the best texture (not almond meal, which is coarser).

How to Make Blueberry Rhubarb Gratin

1. Preheat & Prep: Preheat oven to 350°F. Butter a standard pie dish.
2. Place Fruit in Dish: Spread the rhubarb and blueberries evenly into the dish.
3. Cream Butter & Sugar: In a bowl, cream together the softened butter and sugar until light and fluffy, like an almond cream base.
4. Add Almond Flour: Add the almond flour and mix to combine.
5. Add Additional Ingredients: Mix in the eggs one at a time, then add the vanilla and heavy cream.

6. Place into Baking Dish: Spoon or pour the batter over the fruit. It’s okay if some fruit still peeks through.
7. Bake: Bake for 30-35 minutes, until deeply golden and just set in the center.
8. Serve & Enjoy: Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.

Tips for the Best Rhubarb Blueberry Gratin

• Don’t skimp on buttering the dish. The fruit gets jammy and can stick, so be generous when prepping the pan!
• Softened butter is non-negotiable. Cold butter won’t cream properly and you’ll end up with a lumpy batter. Give it enough time to come to room temperature.
• Watch the top, not just the timer. Ovens vary, so start checking around the 30-minute mark. You’re looking for a deep golden-brown color and a center that’s just barely set.
• Serve it warm. This blueberry rhubarb gratin is at its best within an hour of baking, when the contrast between the jammy fruit and the golden top is most pronounced. Leftovers are still great, just not quite as magical.
• Customize the fruit. You can add additional fresh fruit like strawberries or blackberries. Love this style of baked fruit dessert? Try the Spicy Plum and Grape Crisp or the Easy Peach Crisp for more easy bakes along the same lines.

Storage and Freezing

Refrigerator: Let the rhubarb blueberry gratin cool completely, then cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. It keeps well in the fridge for up to 3 days. Reheat individual portions in the microwave for about 45–60 seconds, or warm the whole dish in a 300°F oven for 10–15 minutes.

Freezer: Once fully cooled, cut it into portions and wrap each piece individually in plastic wrap, then place in a freezer-safe bag or container. It keeps for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 325°F until warmed through (about 15–20 minutes).

More Dessert Recipes to Try

• Lemon Pudding Cake
• Summer Peach Cake
• Apple Flaugnarde
• Rhubarb Almond Galette
• Peach Cobbler

Frequently Asked Questions