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Easy Rhubarb Crumble

Author Noelle Parton


  • Fresh rhubarb
  • Date paste
  • Coconut flour
  • Sprouted buckwheat and/or soaked oats dehydrated or dried on a low-temp oven
  • Chia and/or ground flax seed
  • Shredded unsweetened coconut, optional
  • Coconut oil
  • Pink Himalayan sea salt
  • Cinnamon to taste
  • Coconut butter to top optional


  1. The base of this is very simple. Slice your rhubarb into desired size, I like them about 1/2 inch thick. Mix with just enough date paste to cover the rhubarb evenly. Spread out in your baking dish.
  2. For the crumble, I use mainly coconut flour, which creates a softer texture, more like a crumble. However, you can use less flour and more oats or buckwheat to create more of a crisp texture.
  3. Mix desired amounts of coconut flour with oats, buckwheat, a spoonful or two or ground flax or chia, shredded coconut, cinnamon, and a sprinkle of salt.
  4. Add desired amount of coconut oil depending on the texture you're looking for. More coconut oil will cause the crumble to crisp more. Less coconut oil will create a softer texture. I go for a softer texture, so only use a spoonful.
  5. Begin adding date paste until the dry mixture is evenly coated and begins to stick together well. A splash of water helps this along, too.
  6. Crumble over the rhubarb. Again, how thick you layer on your crumble will determine if it's more like a crisp or a crumble. The thicker, the more crumbly and cake-like. The thinner, the easier it will crisp up.
  7. Bake on about 350ยบ until golden brown, around 30 minutes.