Rhubarb-Almond Crumble

Published: April 7, 2025

Overview

• Total Time: 1 hour, plus 20 minutes’ cooling

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Servings: 8–10

Ingredients

For the Filling

• 1½ pounds (680g) rhubarb, trimmed and sliced ½-inch thick (about 6 cups)

• ⅔ to ¾ cup (132–150g) granulated sugar (adjust based on fruit sweetness)

• 2½ tablespoons tapioca flour or cornstarch (thickening agent)

• 1 to 2 teaspoons vanilla extract or rose water (for aroma)

• ½ teaspoon grated orange or lemon zest (optional, for brightness)

For the Topping

• 1 cup (225g) unsweetened almond butter (add more if needed)

• 1¼ cups (125g) almond flour or meal

• ⅔ cup (60g) finely shredded unsweetened coconut

• ⅔ cup (132g) granulated sugar

• ¾ teaspoon fine sea or table salt (add a pinch if almond butter is unsalted)

Preparation Instructions

Step 1: Preheat Oven

Heat oven to 350°F (175°C). Line a large baking sheet with foil or parchment paper to catch drips (optional but recommended).

Step 2: Prepare the Filling

In a large bowl, toss together rhubarb, sugar, tapioca/cornstarch, vanilla extract, and zest (if using). Transfer the mixture to a 2-quart (1.9L) baking dish or 9-inch round/square pan.

Step 3: Prepare the Topping

• Method 1 (Bowl): Using the same bowl (no need to wash), stir the almond butter with a spatula to break up lumps. Add almond flour, coconut, sugar, and salt, stirring until fully incorporated. If the mixture is dry, add 1–2 teaspoons of almond butter at a time until it clumps together when pressed between your fingers.

• Method 2 (Food Processor): Add all topping ingredients to a food processor and pulse 12–15 times until no dry spots remain (texture should be coarse crumbs).

• Sprinkle the topping evenly over the rhubarb filling.

Step 4: Bake & Cool

Bake for 35–40 minutes, until the topping is golden brown and the filling bubbles around the edges. Remove from oven and let cool for at least 20 minutes before serving.

Recipe Notes & Variations

Fruit Substitutions

• Sweet fruits (berries, cherries, stone fruit): Reduce sugar by half.

• Sour fruits (sour cherries): Keep sugar as is.

• Frozen fruit: Works well! No need to thaw; add 5–10 minutes to baking time.

Rhubarb Tips

• Raw rhubarb stalks are red or green; cooked rhubarb fades to a pinkish tan (no red food coloring needed—flavor is key!).

• Frozen blueberries, with lemon zest/juice, add a tangy, inky contrast.

User Reviews

• Reader Insight: "If you’ve never used rhubarb, this is a great introduction!"

• Feedback 1: "Crumble had tough rhubarb and thin sauce; thickened with tapioca may need adjustment."

• Feedback 2: "Substituted strawberries/apples with 1 tbsp sugar; adjusted topping with gluten-free flour, egg, and oats for better texture."

Serve warm or at room temperature. Enjoy!