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Rhubarb Crumble
  • Filling:
  • 4 cups rhubarb roughly chopped (frozen works, too)
  • 2-3 Tbsp sweetener
  • 2 tbs water
  • Topping:
  • ½ cup almond flour
  • ¼ cup lupin flour (all almond four will work)
  • 3 tbs sweetener
  • 1 tsp cinnamon
  • 2 tbs butter
  1. Preheat the oven to 375F.
  2. Add the rhubarb, sweetener and water to a saucepan and simmer until rhubarb is soft but not mushy. (Frozen rhubarb takes much less cooking)
  3. Combine topping ingredients and mix/kneed by hand until they are the size of large breadcrumbs.
  4. Taste rhubarb for sweetness and adjust if necessary, pour into a 8x8 baking dish.
  5. Sprinkle the topping over the rhubarb and bake for 15-20 minutes or until golden brown on top and the rhubarb is bubbles through the topping.