Individual Rhubarb and Orange Crumbles Recipe

Name: Individual Rhubarb and Orange Crumbles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup whole wheat flour; 1/2 cup whole almonds; 5 tablespoons sugar; 5 tablespoons (packed) golden brown sugar; 7 tablespoons chilled unsalted butter, cut into pieces; 2/3 cup chopped toasted almonds; 2 pounds fresh rhubarb, trimmed, cut into 1/2-inch lengths; 1/2 cup orange juice; 6 tablespoons sugar; 1 tablespoon grated orange peel; 1 tablespoon all purpose flour; Vanilla ice cream or sweetened whipped cream

Servings: persons

2/3 cup whole wheat flour
1/2 cup whole almonds
5 tablespoons sugar
5 tablespoons (packed) golden brown sugar
7 tablespoons chilled unsalted butter, cut into pieces
2/3 cup chopped toasted almonds
2 pounds fresh rhubarb, trimmed, cut into 1/2-inch lengths
1/2 cup orange juice
6 tablespoons sugar
1 tablespoon grated orange peel
1 tablespoon all purpose flour
Vanilla ice cream or sweetened whipped cream

1
Combine flour, 1/2 cup whole almonds and both sugars in processor.
2
Blend mixture until almonds are finely ground.
3
Add butter and process until moist clumps form, using on/off turns.
4
Transfer to bowl.
5
Mix in chopped toasted almonds.
6
(Can be prepared 1 day ahead.
7
Cover and refrigerate.)
8
Preheat oven to 400F.
9
Combine rhubarb, orange juice, 5 tablespoons sugar and orange peel in heavy large saucepan.
10
Bring to simmer over medium heat.
11
Cook until rhubarb is tender but intact, stirring occasionally, about 10 minutes.
12
Using slotted spoon, divide warm rhubarb among six 1 1/4-cup custard cups, leaving excess juices behind.
13
Blend 1 tablespoon flour and 1 tablespoon sugar in small bowl.
14
Whisk into juices in saucepan.
15
Stir over medium-low heat until mixture boils and thickens, about 1 minute.
16
Divide juice mixture equally among custard cups and stir into rhubarb.
17
Sprinkle topping over filling, dividing equally.
18
Bake until topping is deep golden brown, about 20 minutes.
19
Cool crumbles on rack 15 minutes.
20
Serve warm with ice cream or sweetened whipped cream.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup whole wheat flour, 1/2 cup whole almonds, 5 tablespoons sugar, 5 tablespoons (packed) golden brown sugar, and more.

Yes, Individual Rhubarb and Orange Crumbles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Rhubarb and Orange Crumbles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions