Rhubarb Crumble {Paleo}

Rhubarb Crumble {Paleo}

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Rhubarb. She’s a tall, slender, pink friend, who takes us tartly by the hand to tell us: “Spring is here. I’m not a fruit, but I taste like one. Let me walk you slowly toward strawberries and peas. But, for now, be content with me.” She is first to whisper, “Fruity” when the winds of winter still howl. Embrace her! Let us go into our gardens, amidst the others at the again-sprouting farmer’s markets. Let us find her and when we do, we proclaim that seasonal foods matter: they are more healthful, and they are excitingly local.

This crumble has the perfectly-textured topping, one I “messed around with” a lot, to get it just right. And the filling bakes first, so it’s plenty tender and cozy.

If you haven’t enjoyed rhubarb before, it’s lemony with echoes of berry. It starts out crunchy and stringy, like celery, but cooks to be like applesauce (but better).

Enjoy with or without cinnamon ice cream. Wow, such good flavors together that, with a comforting zing, ring in this new time of year for which I, for one, yearn.

Rhubarb Crumble {Paleo}


Rhubarb Crumble
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
You can half this recipe, if you want a smaller portion.
Servings: 10 servings
Author: Megan
The Crumble Topping
  • 2 cups cassava flour see source in Recipe Notes
  • 1 cup fat of choice, coconut oil, lard, unsalted butter or ghee
  • 1 cup coconut sugar
  • 1/4 cup coconut flour
  • 4 egg yolks
  • 1/4 teaspoon sea salt
Rhubarb Filling
  • 6 cups rhubarb chopped into 1" pieces
  • 1/2 cup water
  • 1/3 cup maple syrup or honey, coconut sugar, or stevia to taste
  • 3 Tablespoons butter or coconut oil
  • 2 teaspoons sustainably-sourced gelatin, see source in Recipe Notes
The Crumble
  1. Preheat oven to 325 degrees. Grease a 9"x13" or other large casserole dish.
  2. Place cassava flour, coconut flour, coconut sugar, and sea salt into food processor. Pulse briefly to combine. Add butter and pulse repeatedly to combine, until largest butter pieces are no bigger than pea size.
  3. Add egg yolks and pulse again until meal begins to clump in places. Set aside while you assemble the rhubarb.
Rhubarb Filling
  1. In casserole dish combine rhubarb, water, sweetener, and gelatin, tossing to combine with two large spoons. Dot with small pieces of the butter or preferred fat.
  2. Bake rhubarb alone first, without the topping, for 25 minutes in preheated oven.
  1. Remove casserole dish from oven; add topping: Use your hands to squeeze small clumps of the dough together. Cover the surface of the rhubarb with both clumps and small crumbles of dough.
  2. Bake crumble an additional 25 minutes, until the sides are very bubbly, the center is very hot and the topping is golden brown.
Recipe Notes

Here's the cassava flour I *love*.

Here's a great price on coconut sugar!

Here's the gelatin I recommend. (*Enter code BEAUTIFUL10 for 10% off at checkout.)


And here’s that creamy loveliness, Cinnamon Ice Cream:

Cinnamon Ice Cream
Prep Time
10 mins
Total Time
30 mins
Servings: 4 servings
Author: Megan
  • 2 cups grass-fed heavy cream preferably raw (or creamy coconut milk)
  • 1 cup raw milk or coconut milk
  • 1/4 cup maple syrup or raw honey
  • 2 Tablespoons pure vanilla extract
  • 1 teaspoon cinnamon
  1. Place all ingredients in blender and puree until blended, about 10 seconds. (Don't over-blend if using heavy cream or it will turn to butter.)
  2. Pour into frozen ice cream maker cylinder, freezing according to manufacturer's instructions. Serve; or freeze to harden more before scooping.


Rhubarb Crumble {Paleo}


Comments 11

  1. I wish I could find rhubarb down here in the south! I miss it so much! The crumble paired with that ice cream sounds amazing!

    1. Thanks, Raia. I remember all the good things we could grow in the south! But I’m not sure I knew much about rhubarb back then.

  2. I really wish that I had this for breakfast today. I can’t wait to get some rhubarb soon and enjoy this beautiful crumble. So special with the cinnamon ice cream too!

    1. I’ve come to prefer most Paleo treats (although not almond-based ones), and now they seem abundant! (Thank you!)

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