Rhubarb Crumble

Ready for a sweet & tart recipe this week? Check out this rhubarb crumble using rolled oats! My parents grew rhubarb growing up, but I only ever bit into the stalk, then claimed I didn’t like it. Oh and don’t forget the leaves are poisonous. This recipe makes for a delicious breakfast or snack if you pair it with some yogurt, yum! Add in some cardamom and brown sugar or even some berries for a twist.



  1. Preheat the oven to 350 degrees F. 
  2. In a large mixing bowl, combine rhubarb, sugar, arrowroot powder, and lemon juice. 
  3. Stir, then set aside. 
  4. In another mixing bowl, combine the flour, rolled oats, cinnamon, cane sugar, and salt. 
  5. With clean hands, work the coconut oil into the mixture just made. 
  6. Mix until the texture feels like moist sand. 
  7. Pour the rhubarb mixture into a baking dish. If you don’t have a pie shaped baking dish, a square one will work just as fine. 
  8. Even out the mixture and then pour the crumble on top. Evenly distribute over the rhubarb mixture. 
  9. Bake for 40-50 minutes or until the crumble is golden and bubbly. 
  10. Cool before serving.


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