This fresh Rhubarb Crumble is the best spring and summer dessert! Roasted rhubarb is topped with a buttery and perfectly textured crumble, and is absolutely swoonworthy with a big scoop of Cinnamon Ice Cream on top!
Course Afternoon tea, Breakfast, Dessert
Cuisine American, British
Keyword crumble, gluten-free, paleo, rhubarb
Prep Time 25 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10servings
Calories 420kcal
Author Megan
Cost $4
Equipment
saucepan
oven
baking dish
Ingredients
Rhubarb Filling
6 cupsrhubarbchopped into 1" pieces
1/2cupwater
1/3cupmaple syrupor honey, coconut sugar, or stevia to taste
Preheat oven to 325℉. Grease a 9"x13" or other large casserole dish.
Rhubarb Filling
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.
Bake rhubarb alone first, without the topping, for 25 minutes in preheated oven.While the rhubarb bakes, make the crumble topping.
The Crumble
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.
Add egg yolks and pulse again until meal begins to clump in places. Set aside while you assemble the rhubarb.
Assemble
Remove casserole dish from oven; add topping: If you wish, 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. Or just spread the fine crumble all over.
Bake crumble an additional 25 minutes, until the sides are very bubbly, the center is very hot and the topping is golden brown.