Rhubarb crumble

Posted: June 3, 2020 Last modified: January 21, 2025

Fresh tart rhubarb topped with a tasty crumble. With this recipe for rhubarb crumble you can serve your guests a delicious dessert. Also delicious with a scoop of ice cream on top.

Homemade rhubarb crumble

Rhubarb, it’s something you either love or hate, a taste that takes a while to get used to. At least that’s what I’ve found. Rhubarb is sour on its own, and a bit bitter. So it needs a sweet counterpart to that familiar sour taste you’re used to in rhubarb recipes.

So for this rhubarb crumble, I added the necessary sugar. And lemon, too, because I like the tang. By the way, you can leave it out if it’s too much for you.

BAKING TIP: I like to use ramekins for crumble recipes

Rhubarb crumble with almond flour

I made the crumble with almond flour and small pieces of almonds, in part because I was reminded of the rhubarb galette that tasted so incredibly good with the almonds. This almond crumble turned out to be another success when combined with rhubarb!

Can I make the crumble without almonds?

You absolutely can. Just leave out the almonds and replace the almond flour with all purpose flour. However, you will have slightly less crumble.

Can I make a Strawberry Rhubarb Crumble?

Absolutely, strawberries and rhubarb are a great combination. To make a strawberry rhubarb crumble, replace half the rhubarb with strawberry pieces and reduce the sugar by 50 grams. You don’t have to cook the strawberries with the rhubarb, but you can add them to the rhubarb mixture after it’s cooked and then divide them among the ramekins.

And if you’re looking for other flavors, try this amazing apple crumble!

Can I use less sugar?

Rhubarb is quite acidic on its own, so it is necessary to balance it by cooking the rhubarb with sugar. Depending on the variety of rhubarb, your rhubarb may be less acidic and you can use less sugar. You can always start with half the sugar and add more after cooking (step 2) to taste. If combining with strawberries (see tip above), you can also use a little less sugar because of the sweetness of the strawberries.

I do not recommend adjusting or reducing the sugar in the crumble topping.

Can I make gluten-free rhubarb crumble?

Yes, you can, just replace the all purpose flour with a gluten-free flour or almond flour. If you use only almond flour for the crumble, the texture will be slightly different.

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5 from 3 votes

rhubarb crumble recipe

A delicious fresh crumble made with rhubarb and an almond crumble.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Ramekins

Ingredients

Metric | US Customary

500 grams of rhubarb
1 tsp vanilla extract
100 grams of fine granulated sugar
zest of 1 lemon
1 tbsp lemon juice

Crumble topping

40 grams of unsalted butter
50 grams of brown sugar
1 tsp vanilla extract
50 grams of all purpose flour
50 grams of almond flour
pinch of salt
50 grams of almonds finely chopped

Equipment

Ramekins

Instructions

Wash the rhubarb and cut the stalks into pieces.
Combine rhubarb, vanilla extract, sugar, lemon zest and juice in a saucepan. Cook over medium heat, stirring frequently, for about 5 minutes.
Divide the rhubarb mixture among 6 ramekins (or 1 large baking dish), leaving the excess liquid in the pan.
Place all the crumble ingredients in a bowl and knead with your fingers until crumbly. Divide the crumble over the ramekins.
Bake the rhubarb crumble at 200℃/390℉ (conventional) for about 20 minutes. This time and temperature will work for both small and large baking pans.
The crumble is delicious hot or cold. Also very tasty as a dessert with a scoop of ice cream.

How to store

Cover the crumble and it will keep in the refrigerator for 3 days.

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