This small-batch nutty rhubarb crumble is perfect when you want an easy, fruity dessert just for one. It’s comforting and ideal for cooler autumn and winter days.
Rhubarb crumble is one of my favourite desserts because it’s so forgiving and reliable. Since my husband doesn’t care for rhubarb, I usually make single portions or keep stewed rhubarb in the fridge for snacking.
When I’ve got stewed rhubarb leftover—often flavoured with cinnamon—I’ll eat it straight from the fridge, mix it into plain yoghurt, or heat a spoonful in the microwave. Making an individual crumble is a slightly more indulgent treat and suits me perfectly when I want something comforting without cooking for others.
If you do want to share, the ingredients scale up easily to make a larger crumble. But this single-serve version is ideal for anyone who prefers to keep their pud to themselves.
Ingredient notes for rhubarb crumble
- Rhubarb – I used leftover cinnamon-stewed rhubarb. You can stew rhubarb specifically for this recipe or use leftovers. Other stewed fruits, such as apples, berries or plums, work well too.
- Flour – Plain white flour is what I use, but wholemeal or buckwheat will also work.
- Butter – Use regular butter, spread or a non-dairy alternative if you prefer.
- Porridge oats – Fine or rolled oats both work in the topping.
- Mixed spice – Swap for cinnamon, ginger or another spice blend if you prefer a different flavour profile.
- Caster sugar – Adds a little sweetness to the crumble mix.
- Soft brown sugar – Demerara gives a lovely crunchy finish when sprinkled on top.
- Pecans – Optional. Replace with walnuts, almonds, hazelnuts or omit for a nut-free version.
How to make individual rhubarb crumble
This is a quick and straightforward recipe. If you need to stew the fruit, make a larger batch so you can reuse the rest later. Alternatively, use pre-made stewed fruit.
Grease a ramekin and spoon a couple of generous tablespoons of stewed rhubarb into the bottom.
To prepare 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.
Scatter the topping over the fruit, then sprinkle the soft brown sugar over the top.
Bake at 180°C for about 25 minutes, until the topping is golden and crisp. If using an air fryer with a bake setting, cook at 180°C for about 20 minutes.
Can you adapt this rhubarb crumble recipe?
Yes—this crumble is very adaptable. Swap the rhubarb for apples, plums, berries or pears, stewed with or without spices like cinnamon or ginger. The topping can be varied too: omit the mixed spice for a plainer taste, swap pecans for another nut, or leave nuts out entirely for a nut-free crumble. Using demerara sugar on top gives an extra crunchy finish.
Can you prepare it in advance?
Yes. You can assemble individual crumbles and refrigerate 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 and reheat in the oven, air fryer or microwave. Note that reheating can soften the topping as fruit juices soak in, but the flavour remains delicious.
What to eat with rhubarb crumble
I love this individual pudding with vanilla ice cream, but custard, cream or natural yoghurt are all excellent alternatives.
Can you bake rhubarb crumble in the air fryer?
Yes. In my air fryer it took about 20 minutes at 180°C on the bake setting and the topping browned nicely.
Recipe
Individual Rhubarb Crumble
Corina Blum
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
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Grease the sides of a ramekin and place the stewed rhubarb in the base.
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For the topping, rub the flour, butter, oats, mixed spice and caster sugar between your fingers until the mixture resembles coarse breadcrumbs. Stir in the pecans, then spread the topping over the rhubarb and sprinkle the soft brown sugar on top.
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Bake at 180°C for about 25 minutes until the topping is golden. In an air fryer with a bake setting it will be done in around 20 minutes at 180°C.
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Serve warm with vanilla ice cream, custard, cream or natural yoghurt.
Notes
Nutrition
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 6g
Sodium: 75mg
Fiber: 2g
Sugar: 13g
More fruity desserts
If you enjoy this rhubarb crumble, try other fruity desserts such as slow-cooker steamed gooseberry pudding, a blackberry and coconut traybake, or a banana upside-down cake.
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