Rhubarb-Almond Crumble
Published April 6, 2025
- Total Time
- 1 hour, plus 20 minutes’ cooling
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½ pounds rhubarb, trimmed and sliced ½-inch thick (about 6 cups)
- ⅔ to ¾ cup/132 to 150 grams granulated sugar
- 2½tablespoons tapioca flour or starch, or cornstarch
- 1 to 2teaspoons vanilla extract or rose water
- ½teaspoon grated orange or lemon zest (optional)
- 1cup/225 grams unsweetened almond butter, more if needed
- 1¼ cups/125 grams almond flour or meal
- ⅔cup/60 grams finely shredded unsweetened coconut
- ⅔cup/132 grams granulated sugar
- ¾teaspoon fine sea or table salt (add a pinch more if your almond butter is unsalted)
For the Filling
For the Topping
Nutritional analysis per serving (8 servings)
475 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 50 grams carbohydrates; 7 grams dietary fiber; 38 grams sugars; 11 grams protein; 227 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
Make the filling: In a large bowl, toss together rhubarb, sugar, tapioca or cornstarch, vanilla and, if using, zest. Pour into a 2-quart baking dish or 9-inch round or square baking pan. Put the dish on top of a baking sheet to catch any drips.
- Step 3
Next, make the topping: Add the almond butter to the same bowl you used for the rhubarb (no need to wash it). Stir with a flexible spatula to eliminate any lumps if needed, then mix in almond flour, coconut, sugar and salt. (Or, add all the ingredients to a food processor and pulse to incorporate, 12 to 15 times, until no dry spots remain.) If the mixture seems dry, add more almond butter by the teaspoon until it clumps together when pressed between your fingers. Sprinkle evenly over the rhubarb.
- Step 4
Bake until the topping is golden and the filling is bubbling around the edges, 35 to 40 minutes. Let cool for at least 20 minutes before serving. Serve warm or at room temperature.
Private Notes
Comments
If you're never used rhubarb, wouldn't this recipe be a great introduction?
From her article: You can substitute other fruit, so long as you adjust the sugar content. For sweet cherries, berries and stone fruit, use about half as much sugar called for. For sour cherries, keep the sugar where it is. Frozen fruit (rhubarb, berries or otherwise) works well here, too, and doesn’t have to be thawed first; just add a few minutes to the baking time. Frozen blueberries, preferably zipped up with the juice and zest of a lemon, will turn this dessert from rosy and tangy to inky
I’ve been growing and eating rhubarb for many decades. For anyone unfamiliar with cooking with it, the raw stalks can be red or green. Once cooked, they fade to a pinkish tan. It will never look as red as the picture that accompanies this recipe. (without an adding a few drops of red food coloring). Don’t let the lack of bright color deter you. The taste is phenomenal!
Brilliant Passover dessert. Next time I would double the fruit and halve the topping to make it less rich/caloric. Comes together very quickly with defrosted cherries/rhubarb. I ground toasted almonds and coconut in the food processor, then stirred in the almond butter, sugar and salt and spread on top of the fruit. I used crunchy peanut butter for added texture.
@Wednesday's Child I meant to write crunchy Almond Butter, not Peanut Butter
Did anyone check to see if this was Kosher for passover, because it's not. Corn starch isn't allowed.
@lisa please read the recipe into. She mentions that and what to use instead
From my Grammy Willis on down, my family has always paired rhubarb w raisins. The best! I would omit other fruit and replace w a cup of raisins.