A rhubarb crumble is similar to a Apple And Peach Crumble or Strawberry Crumble and combines the sweet and tangy rhubarb with warm crumble biscuits for a delicious family dessert. It’s not only simple and quick to make, but it’s also so delicious and full of nutrients.
Ingredients and Substitutions
It’s very easy to make a rhubarb crumble. All you need are:
Fresh Rhubarb Stalks – Use only the stakes and no leaves as they are poisonous. Any store-bought rhubarb is normally sold without any leaves, but you might still have some if you gathered it from your garden. You can also try my strawberry rhubarb crumble if you want to combine both flavors. Soft Brown Sugar – Or any other healthier sugar such as coconut sugar. Cornstarch Old-Fashioned Rolled Oats – pick gluten-free certified oats if needed. Avoid quick oats, steel-cut oats, or instant oats. Flour – you can use all-purpose gluten-free flour as well for a gluten-free option. Cinnamon – For a little spiciness. Vanilla Extract – Vanilla adds a delicious flavor to baking recipes. Pecans – Pecan, coconut, or any nut you like.
How To Make Rhubarb Crumble
Serving Rhubarb Crumble
Serve the rhubarb crisp lukewarm in a shallow bowl topped with some of the below toppings:
Vanilla ice cream Yogurt Whipped cream
Storage Instructions
You can store the cooked crumble recipe in an airtight container or in its baking dish, wrapped with foil or plastic wrap. Place in the fridge and store for up to 3 days. To rewarm the crumble and give some crispiness back to its topping, pop it in the air fryer or oven at 325°F (150°C) for 8-10 minutes.
Rewarming Crumble
You can also rewarm crisp in the microwave for 30 to 45 seconds, but it softens the toppings.
Allergy Swaps
Below I listed some food allergy swaps for you if needed:
Sugar-Free – rhubarb is one of the lowest sugar vegetables to use in desserts. To avoid the added sugar, replace brown sugar in the recipe with sugar-free brown erythritol. It has no carbs or sugar, and it’s diabetic-friendly. You can also swap the flour for oat flour or almond flour for a low-carb crumble option. Gluten-Free – Pick gluten-free certified oats and use gluten-free all-purpose flour or almond flour to replace flour. Dairy-Free – Coconut oil or dairy-free butter are the best options. Oat-Free – You can swap oats for shredded coconut or sliced almonds. Nut-Free – You can swap pecan for more oats or shredded coconut.
Have you made this easy rhubarb crumble recipe? Share a comment or review below to let me know how it went.