Rhubarb Crumble

by Edward Daniel
Caption of Rhubarb Crumble. Image by Edward Daniel (c).

Rhubarb Crumble is another one of my old recipes that I have revisited. What I love about this Rhubarb Crumble is the nutty texture of the buckwheat, which melts into the soft tart rhubarb. This Rhubarb Crumble is lush with either vegan custard or ice cream.

Caption of Rhubarb Crumble. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Base
  • 500g rhubarb
  • 150g raw unrefined cane sugar
  • ½ lemon, juice
  • Topping
  • 100g buckwheat groats
  • 100g oats
  • 30g coconut oil
  • 25g raw unrefined cane sugar


  1. Preheat the oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
  2. Cut the stalks of the rhubarb. Whizz half of the rhubarb with sugar and lemon juice. Place the mixture on the base of a baking dish. Dice the remaining rhubarb and lay on top.
  3. Blend or process the sugar, and half of the oats and buckwheat until fine.
  4. In a large mixing bowl, mix together the buckwheat, oats, and sugar. Add the coconut oil. Using your fingers gentle mix the ingredients until the oil has melted in.
  5. Place the gluten-free topping over the rhubarb. Bake in the oven for about 20 minutes. (If you want to place some rhubarb on top of the crumble – ensure it is sufficiently coated in coconut oil to prevent burning).
  6. Serve hot with or without custard or leave to cool and tuck in with some ice-cream.


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