Dairy Free Rhubarb Crumble

Rhubarb Crumble
AuthorGarethCategory, , DifficultyBeginner

A classic winter warmer, its easy to make rhubarb crumble dairy free. Perfect with dairy free custard ice cream served warm.

Rhubarb Crumble
Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 500 g Rhubarb
 100 g Caster Sugar
 1 Crumble Topping (or Oats)
Crumble Topping
 85 g Lactose Free Butter (or equivalent)
 50 g Light Brown Muscovado Sugar
 140 g Self Raising Flour
1

Cut Rhubarb into thumb sized pieces and cut off any green or leafy bits.Pour rhubarb and sugar into a pan on a very low heat and simmer for 15 minutes. Keep an eye on it so it doesn’t over boil.

2

Pour into a baking dish.

3

Get your crumble topping or make your own by rubbing together 85g lactose free butter, 50g light brown muscovado sugar and 140g of self raising flour until it looks like crumble topping 🙂 . You can also add in some oats.

4

I got my crumble mix from Sainsbury’s – pre mixed and it has no dairy in it. I’m sure you could use vegetable oil butter too instead of lactose free.

5

Put the crumble topping on top and cook for around 30 minutes at 200c

Best served warm with lactose free custard if you can find some, or ice cream!

Ingredients

 500 g Rhubarb
 100 g Caster Sugar
 1 Crumble Topping (or Oats)
Crumble Topping
 85 g Lactose Free Butter (or equivalent)
 50 g Light Brown Muscovado Sugar
 140 g Self Raising Flour
Dairy Free Rhubarb Crumble
IngredientsDirections