Hello there! Slightly tart and sweet at once, wonderfully crunchy and utterly delicious: this easy rhubarb crumble brings spring to the table.
Taste and Occasion
This crumble is irresistible. I speak from experience — when I left it uncovered on the counter recently, it disappeared in no time. The mix of textures and the delicate, sunny flavor make this rhubarb dessert a joy from the first bite.
Because it’s so quick to prepare, this recipe works perfectly as a last-minute dessert and is a great way to use leftover rhubarb. Whether you serve it warm or cooled, it always satisfies.
Ingredients
The crumble is flexible: you can swap a portion of the flour for ground almonds or change the nuts to hazelnuts. For a balanced crumble I recommend about 100 g flour (you may replace up to 30 g with ground almonds), 30 g oats and 30 g chopped almonds or other nuts. For sweetness use cane sugar, coconut sugar or brown sugar for a pleasant caramel note — I personally use less sugar than many recipes, so the tartness of the rhubarb can shine through.
In the photos I added raspberries for color and a fruity contrast. Raspberries are optional and can be used fresh or frozen.
How to make the Rhubarb Crumble
This is a simple three-step process: start by combining the dry ingredients for the crumble with cold butter cut into pieces. Use a food processor, a dough hook, or rub the butter in with your fingers until the mixture forms coarse crumbs. Chill the crumble mixture while you prepare the fruit layer.
Preheat the oven to 360°F / 180°C. Trim, peel if needed, and cut the rhubarb into 1–2 cm pieces. Toss the rhubarb with sugar and cornstarch (or custard powder) and add berries if you like. Transfer to a lightly greased ovenproof dish.
Scatter the chilled crumble evenly over the fruit and bake for 30–35 minutes, until the topping is golden and crisp. Let the crumble rest briefly before serving so the fruit filling sets slightly.
Top Tip
To make a vegan version, replace the butter with margarine or solid coconut oil. The texture and flavor will differ slightly, but it still makes a delicious crumble — try both versions to see which you prefer.
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Rhubarb Crumble
Ingredients
For the crumble
- 100 grams (⅘ cup) all-purpose flour
- 30 grams (2 tablespoons) oatmeal, tender
- 30 grams (3 tablespoons) almonds, or nuts, chopped
- 80 grams (5 ¾ tablespoons) butter, cold (or margarine/coconut oil)
- 90 grams (½ cup) cane sugar, or brown sugar
- 1 pinch salt
For the fruit layer
- 400 grams (3 ⅓ cups) rhubarb, cleaned and weighed
- 30 grams (2 ½ tablespoons) sugar
- 10 grams (1 ⅓ tablespoons) cornstarch, or custard powder
- 100 grams (⅘ cup) raspberries, optional (frozen possible)
Instructions
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Mix the dry crumble ingredients with cold butter pieces using a food processor, dough hook, or your fingers until coarse crumbs form. Chill the mixture while preparing the fruit.
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Preheat the oven to 360°F/180°C. Clean and trim the rhubarb, cut into 1–2 cm pieces and toss with sugar and cornstarch. Add (frozen) berries if using. Place in a lightly greased ovenproof dish.
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Spread the crumble topping over the fruit and bake for 30–35 minutes until the topping is golden brown. Allow to cool slightly before serving.
Notes
- Feel free to vary the dry ingredients (e.g., hazelnuts instead of almonds). Keep the total dry weight around 160 g, with about 100 g of flour; up to 30 g may be replaced with ground almonds.
- The crumble is delicious warm, lukewarm or cooled. Serve with vanilla sauce, whipped cream or ice cream if you like.
Ingredient substitutions
If you need substitutions for baking ingredients, adjust based on pantry options and taste.
Variations
When your garden yields a bounty of rhubarb, it’s handy to have several ways to enjoy it. This crumble can be adapted in many directions: add oats for extra chew, mix in different berries, or swap nuts and sugars. It’s inspired by classic apple crumble techniques but highlights rhubarb’s bright tartness. Try it as a sheet crumble, in muffins, or topped with meringue for a different dessert twist.
