This nutty small batch rhubarb crumble is brilliant if you're looking for an easy fruity dessert for just one person. It's a serious comfort food recipe that's perfect for cooler autumn and winter days.
Rhubarb crumble has to be one of my favourite desserts. It's just about impossible to get it wrong. Unfortunately my husband doesn't like rhubarb so making any dessert to share is just a waste of time.
What I do instead is make a big bowl of stewed rhubarb with cinnamon, which keeps in the fridge for a few days and then I just eat it when I feel like it. You can often catch me Nigella-style, eating a few spoonfuls straight out of the fridge.
Sometimes I mix the rhubarb with plain yoghurt. Sometimes I heat some of it again in the microwave. Because it's just for me I don't tend to do anything too adventurous with it. In fact, I would say that making an individual-sized crumble is about as adventurous as it gets for me and rhubarb!
As a crumble is usually made in a big dish to share it also feels nicely indulgent to make a crumble just for yourself. However, if you do have people to share your rhubarb with, the ingredients could easily be increased to serve more people. Personally, there are some things I am quite happy not to share, and this rhubarb crumble is one of them.
Ingredient notes for rhubarb crumble
- Rhubarb - I used leftover cinnamon stewed rhubarb for this. You can stew the rhubarb from scratch or use leftovers. You can also replace it with a different stewed fruit. Apples, berries or plums would also work nicely.
- Flour - I use plain plain white flour but you can use wholemeal or buckwheat flour. To be honest any kind of flour would work.
- Butter - Or spread. You can use a non-dairy or vegan alternative too.
- Porridge oats - Fine or coarse oats work.
- Mixed spice - You can vary the spices you use. If you want, just use cinnamon or ginger or a spice blend instead.
- Caster sugar
- Soft brown sugar - Demerara sugar also works well in this and leaves the topping with a lovely crunch.
- Pecans - You can miss the nuts out if you are not keen on nuts or making this for someone with a nut allergy. You can also replace them with a different nut for example, walnuts, almonds, hazelnuts or chopped mixed nuts.
How to make individual rhubarb crumble
This crumble is very easy to make. Stew the fruit first if you need to but stew a larger amount and use the rest for something else. Alternatively, make a larger crumble or use leftover stewed fruit.
Grease a ramekin and put a couple of generous tablespoons of fruit in the bottom.
To make the topping, just rub everything except the nuts and brown sugar between your fingertips until it resembles breadcrumbs. Stir in the nuts.
Put the topping on top of the fruit and top with the brown sugar.
Bake in the oven for about 25 minutes at 180C or air fry for 20 minutes on the bake setting if your air fryer has one.
Can you adapt this rhubarb crumble recipe?
Of course! This crumble is easy to adapt. Firstly, you could change it altogether and use a different kind of fruit. I love all kinds of fruity crumbles and if you don't have or don't like rhubarb then how about apple, plums, berries or pears? You can make any of these stewed fruits with or without a few spices such as cinnamon or ginger.
You can also adapt the topping. Leave out the mixed mixed spice if you want a plainer crumble. Substitute the pecans for chopped nuts or another nut depending on your tastes. Or just leave them out and you'll still have a lovely oaty crumble topping.
I used soft brown sugar on top of this crumble too but I would suggest using demerara sugar instead as it will add a lovely extra crunch.
Can you prepare it in advance?
Yes you can. I sometimes prepare these fruit crumbles and store them in the fridge for up to 24 hours before baking.
How to store the leftovers
Ok, this is just an individual rhubarb crumble so you probalby won't have leftovers. But, if you make a larger crumble then any leftovers can be stored in the fridge for up to three days and then reheated in the oven, air fryer or microwave.
The only issue with reheating the leftovers is that the stewed fruit juices will have soaked into the crumble topping so it will be a little soggier than when it is first baked. But, it will still taste delicious.
What to eat with rhubarb crumble
Personally I love this individual rhubarb pudding with vanilla ice cream. But, custard, cream or natural yogurt and all great alternatives.
Can you bake rhubarb crumble in the air fryer?
Yes you can. I have also baked this crumble in the air fryer and it cooks slightly quicker than in the oven. It was ready after 20 minutes in the air fryer at 180C on the bake setting.
Recipe
Individual Rhubarb Crumble
Ingredients
- 2 tablespoon stewed rhubarb
- 1 tablespoon flour
- 10 g butter
- 1 tablespoon porridge oats
- ¼ teaspoon mixed spice
- ½ tablespoon caster sugar
- ½ tablespoon soft brown sugar
- 1 tablespoon roughly chopped pecans
Instructions
- Grease the sides of a ramekin. Put the rhubarb in the bottom.
- To make the crumble topping, rub all the ingredients, except the pecans and soft brown sugar, between your fingers so it resembles breadcrumbs. Stir in the pecans and then put on top of the rhubarb. Sprinkle the brown sugar on top.
- Bake in the oven at about 180℃ for approximately 25 minutes or until the topping has browned. If you have an air fryer with a bake setting then it will bake in 20 minutes at 180℃.
- Serve with yogurt, custard, ice cream or cream.
Video
Notes
Nutrition
More fruity desserts
If you like this rhubarb crumble, why not try one of these fruity desserts:
Keep in touch
Do let me know if you make this rhubarb crumble. I love to get feedback from readers.
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Gina Tyner
Isn't there any butter in the crumble mix, please?
Corina Blum
Hi Gina
I'm so sorry that the butter was missing from the recipe. I've corrected it now.
Working London Mummy (@workinglonmummy)
What a lovely comfort recipe. I love this. Congrats on the baby too! I had a baby in Feb so v impressed that yo uare blogging so soon after your little one was born.
Juliana
I yet have to cook/bake with rhubarb...this crumble looks great, a nice comfort dessert.
Hope you are having a wonderful week Corina 🙂
Susan
I love that you've done a crumble for one! HAVE YOU HAD YOUR BABY???????
Corina
I have. I've got a gorgeous little girl born on 22 April. This post was written before that! I'm not sure when I'm going to find time to cook and blog in the next few weeks, but I'll be doing my best!
Katerina
Beautiful crumble Corina. I don't think we have rhubarb in Greece. I haven't seen it anywhere here. I wonder how it tastes!
Alli
No one in my house likes rhubarb either. I love your idea of individual creative uses to enjoy. The crumble looks divine.
Jacqueline@HowtobeaGourmand
Delish! You can't beat a good crumble especially when it's raining outside. Good comfort food 🙂
laura@howtocookgoodfood
Fantastic looking rhubarb crumble Corina! I love the addition of oats and pecans to your topping. A great entry to the OneIngredient challenge, thank you xx
Choclette
Yum rhubarb crumble - I am so wanting to get my hands on some rhubarb. I've been threatening to raid my mother's rhubarb patch, but sadly haven't managed it yet.
ttholler
I love rhubarb and rhubarb crumble is up the top of the list too. I also have or should I say had a rhubarb hating husband and brother-in-law. I was sneaky and mixed it with strawberry in dishes and told them afterwards, then upped the rhubarb and reduced the strawberry. Now they both enjoy it, although ovious don't admit that for fear of being teased. So my advice to you is be sneaky 🙂
Jac
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