This nutty small-batch rhubarb crumble is ideal when you want an easy fruity dessert for one. Comforting and simple, it’s perfect for chilly autumn and winter days.
Rhubarb crumble is one of my favourite desserts — comforting, forgiving and straightforward to make. Since my husband doesn’t like rhubarb, I usually make portions just for myself so none of it goes to waste.
Often I stew a larger batch of rhubarb with cinnamon and keep it in the fridge for a few days. I’ll spoon it straight from the jar, mix it with plain yogurt or heat a little in the microwave. For a treat, I’ll turn some of that stewed rhubarb into this individual crumble — indulgent but still quick and simple.
If you want to serve more people, the ingredients scale up easily. For one, though, this small crumble feels perfectly decadent and comforting.
Ingredient notes for rhubarb crumble
- Rhubarb – I used leftover cinnamon-stewed rhubarb. You can stew rhubarb from scratch or use other stewed fruits instead: apples, berries or plums all work well.
- Flour – Plain white flour is what I use, but wholemeal or buckwheat flour also work fine.
- Butter – Use dairy or a non-dairy spread if preferred.
- Porridge oats – Fine or rolled oats both work in the topping.
- Mixed spice – Swap for cinnamon, ginger or another spice blend if you prefer.
- Caster sugar – For a light sweetness in the topping.
- Soft brown sugar – Demerara also adds a lovely crunch on top.
- Pecans – Optional. Replace with walnuts, almonds or hazelnuts, or omit for nut-free.
How to make individual rhubarb crumble
This recipe is quick and easy. If you need to stew the rhubarb first, make a larger batch so you have leftovers for breakfasts or other desserts. Alternatively, use leftover stewed fruit.
Grease a ramekin and spoon a couple of generous tablespoons of fruit into the bottom.
To make the topping, rub the flour, butter, oats, mixed spice and caster sugar between your fingertips until the mixture resembles coarse breadcrumbs. Stir in the chopped pecans.
Press the topping over the fruit, then sprinkle the soft brown sugar on top.
Bake in a preheated oven at 180°C for about 25 minutes, or until the topping is golden and crisp. If you’re using an air fryer with a bake setting, cook at 180°C for around 20 minutes.
Can you adapt this rhubarb crumble recipe?
Yes. Swap the rhubarb for other stewed fruits such as apple, plum, pear or mixed berries, and add cinnamon or ginger if you like. The topping is flexible too: omit the spice for a plainer version, replace pecans with another nut, or leave the nuts out for a nut-free crumble. Using demerara sugar on top gives a lovely crunchy finish.
Can you prepare it in advance?
Yes. Assemble the ramekin and keep it covered in the fridge for up to 24 hours before baking.
How to store the leftovers
If you make a larger crumble, store leftovers in the fridge for up to three days. Reheat in the oven, air fryer or microwave. The topping may absorb some juice and be slightly softer after reheating, but the flavour remains excellent.
What to eat with rhubarb crumble
This individual crumble is lovely with vanilla ice cream. Custard, cream or plain yogurt are also great accompaniments.
Can you bake rhubarb crumble in the air fryer?
Yes — it cooks a little faster in an air fryer. On a bake setting at 180°C it takes around 20 minutes, depending on your appliance.
Recipe
Individual Rhubarb Crumble
Ingredients
- 2 tablespoons 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 and spoon the stewed rhubarb into the bottom.
- To make the topping, rub the flour, butter, oats, mixed spice and caster sugar between your fingers until it resembles breadcrumbs. Stir in the pecans and spread the mixture over the rhubarb. Sprinkle the soft brown sugar on top.
- Bake at 180°C for about 25 minutes, or until the topping is golden. In an air fryer with a bake setting, cook at 180°C for roughly 20 minutes.
- Serve warm with ice cream, custard, cream or natural yogurt.
Notes
Nutritional information is approximate and should be treated as a guideline only.
Nutrition
- Calories: 245 kcal
- Carbohydrates: 25 g
- Protein: 3 g
- Fat: 16 g
- Saturated Fat: 6 g
- Cholesterol: 22 mg
- Sodium: 75 mg
- Potassium: 126 mg
- Fiber: 2 g
- Sugar: 13 g
- Vitamin A: 250 IU
- Vitamin C: 2 mg
- Calcium: 25 mg
- Iron: 1 mg
More fruity desserts
If you enjoy this crumble, try other fruity puddings such as slow-cooker steamed gooseberry pudding, a blackberry and coconut traybake, or a banana upside-down cake.
Keep in touch
I’d love to hear if you make this crumble — feedback from readers is always welcome.