Slow Cooker Rhubarb Crumble


I’m a fan of crumbles. Apple crumble is my go-to, as apples are always readily available here, and it’s a great way to use up those apples I was never going to eat raw anyway.

I’m also a fan of rhubarb, but sadly rhubarb is only available during the early days of summer. And even then, it’s ridiculously expensive. Thankfully, I planted a rhubarb plant years ago when I was still married. The plant is still thriving, and I am on friendly terms with my ex, who happens to not like rhubarb. So I can freely take from that rhubarb plant as much and as often as I wish during the rhubarb season.

Summer, unfortunately, is also the hot season. I hate it when it’s hot. It gives me headaches and makes me feel lethargic. I feel like I can’t breathe well. So I don’t need to heat up my kitchen by using the oven. But I still love my crumbles, so what’s a guy to do?

Use the slow cooker, of course. It works like a charm.

Rhubarb Crumble in Slow Cooker


For the filling

  • 6-8 stalks of rhubarb, cut into thumb-sized chunks
  • 4 tbsp clear liquid (I used Licor 43)
  • ΒΌ cup sugar (more if needed)

For the crumble

  • 200 g (7 ounce) gluten free flour mix
  • 100 g (3 ounce) gluten free oats
  • 150 (5 ounce) butter or vegan margarine
  • 75 g (2.5 ounce) sugar

Ounces are approximations. The rule of thumb is: Use twice as much butter as you have sugar, and twice as much flour/oat mixture as you have butter.


Coat slow cooker insert with butter/margarine. Add in rhubarb, sugar and liquid. I chose Licor 43 because of its extreme sweetness and fruity flavour. If you use other liquid, you may need to add more sugar.

Put flour, oats and sugar in a bowl. Slice in butter and rub it with your fingertips into the mixture until it resembles breadcrumbs.

Cover rhubarb filling with the dough and cook it in the slow cooker on low for 3-4 hours, until golden on top.

Crumble Dough

Best served warm, with (vegan) cream or custard. But really, if you don’t have cream or custard, or you have leftover crumble in your fridge, don’t fret. It’ll still be delicious cold, and without the custard.

Trust me. I eat it like that all the time.

Rhubarb Crumble

And who said you can only have it for dessert? It can be breakfast too. Or a snack to satisfy the munchies. Honestly. Anytime is a good time for rhubarb crumble.

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