This Rhubarb Crumble is the easiest family dessert and is perfect for using the overgrown rhubarb from your garden.
Plus, this rhubarb crisp has a gluten-free and dairy-free option, so everyone can enjoy it!
What’s A Rhubarb Crumble?
A rhubarb crumble 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.
How To Make Rhubarb Crumble
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.
- 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.
Preparing The Rhubarb
First, wash the rhubarb with cold tap water. Then, discard the ends of the stalks and cut them into 1/2-inch pieces (1 cm).
In a mixing bowl, place the chopped rhubarb cubes, cornstarch, soft brown sugar, and cinnamon and stir to coat evenly.
Grease a 9-inch x 11-inch baking dish or 9-inch square dish pan with coconut oil. Set it aside.
Pour the rhubarb mixture evenly all over the bottom of the pan. Set aside.
In another bowl, add flour, oats, sugar, cinnamon, vanilla, chopped pecans, softened butter, or unmelted, soft coconut oil.
Use your fingers to rub the fat into the dry ingredients until it forms pea-size pieces.
Crumble the pieces on top of the dish to cover the rhubarb evenly.
Preheat the oven to 375°F (190°C).
Bake the crumble in the center rack of the oven for about 30 to 35 minutes or until the rhubarb is soft, juicy, and bubbly.
The topping should be golden brown and crispy as well.
Remove from the oven and cool down 10 minutes before serving.
Serving Rhubarb Crumble
Serve the rhubarb crisp lukewarm in a shallow bowl topped with some of the below toppings:
- Vanilla ice cream
- Whipped cream
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.
You can also rewarm crisp in the microwave for 30 to 45 seconds, but it softens the toppings.
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.
Frequently Asked Questions
There’s no difference between crumbles and crips.
The term crumble is primarily used in Europe, mainly in the UK and France, and the term crisp is used in the US term to describe the same dessert.
Yes, you can use frozen rhubarb pieces, and you don’t need to thaw them to add to the recipe.
No, it’s not necessary to peel the stalks. When cut into pieces, they soften very well in the oven.
Rhubarb grows from April to July and grow very well in cooler places.
The rhubarb stalks are safe to eat and often cooked with sugar to make rhubarb crisps, rhubarb compotes, or pies.
You can eat rhubarb stalks raw, but because of their tart taste, most people enjoy them cooked.
The poisonous part of the rhubarb is the leaves, so stay away from them.
Raw rhubarb is not very enjoyable. It’s bitter like lemon, crunchy like apples, and not very palatable. However, when cooked with sugar, rhubarb softens into a juicy fruity compote and tastes like cooked apples with a sour and tangy aftertaste.
Rhubarb is a vegetable. Even if it’s commonly used with sugar in desserts, it’s classified as a vegetable.
More Easy Family Dessert Recipes
If you like simple family desserts, you’ll love these recipes:
Have you made this easy rhubarb crumble recipe? Share a comment or review below to let me know how it went.
- Preheat the oven to 375°F (190°C). Slightly oil a 9-inch x 9-inch square pan or a 9-inch x 11-inch baking dish. Set aside.
- Wash, rinse rhubarb stalks, discard ends and cut into 1/2-inch (1 cm) pieces.
- In a mixing bowl, stir rhubarb pieces, cornstarch, cinnamon, and sugar. Spread evenly into the prepared baking dish.
- In another mixing bowl, mix flour of choice, rolled oats, chopped pecans, vanilla, sugar, and cinnamon.
- Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a breadcrumb-like texture. Start with 5 tablespoons of soft coconut oil and add the extra one if too dry.
- Sprinkle over the rhubarb.
- Bake for 25-35 minutes or until the rhubarb pieces are cooked, bubbly, and the top is cooked and crispy.
- Serve with a dollop of dairy-free ice cream or whipped cream.
- Store leftovers for up to 3 days in the fridge in an airtight container.