Here is my favorite air fryer rhubarb crumble recipe, with a sweet and tangy rhubarb filling flavored with vanilla, and a buttery, cinnamon-spiced crumble topping that gets perfectly crispy in the air fryer.
This rhubarb crumble is such a time-saver during busy weeknights when I want dessert but don’t feel like heating up the whole oven. Plus, it’s ready in half the time, which means we can dig in while it’s still warm and maybe even add a scoop of vanilla ice cream on top.
Why You’ll Love This Rhubarb Crumble
- Quick and easy – Ready in just 30-40 minutes, this air fryer version is way faster than traditional oven-baked crumbles, perfect for when you need dessert in a hurry.
- No oven required – Using your air fryer means you won’t heat up your whole kitchen, which is especially nice during warmer months.
- Simple ingredients – You probably have most of these pantry staples on hand already, and fresh rhubarb is the star of the show.
- Individual portions – The air fryer is great for making smaller batches or individual servings, so you can enjoy fresh crumble without leftovers sitting around all week.
What Kind of Rhubarb Should I Use?
Fresh rhubarb is always your best bet for this recipe, and you’ll find it in grocery stores during spring and early summer when it’s in season. The color of the stalks can range from green to deep red, and while the red stalks look prettier, the green ones are just as tasty and will work perfectly fine. Make sure to trim off any leaves if they’re still attached, as those are toxic and should never be eaten – you only want to use the stalks. If fresh rhubarb isn’t available, frozen rhubarb works too, just be sure to thaw it first and drain any excess liquid so your crumble doesn’t get too watery.
Options for Substitutions
This crumble recipe is pretty forgiving, so here are some swaps you can make:
- Rhubarb: Fresh rhubarb is best here, but if you can’t find it, frozen rhubarb works too – just thaw it first and drain any excess liquid. You can also mix rhubarb with strawberries (about half and half) for a sweeter, more balanced flavor.
- Brown sugar: If you’re out of brown sugar for the topping, regular white sugar works fine. You’ll lose a bit of that caramel flavor, but the crumble will still taste great.
- Butter: Cold butter is important for getting that crumbly texture, but you can use margarine or coconut oil if needed. Just make sure whatever you use is cold and firm before mixing.
- Vanilla essence: Vanilla extract works just as well as essence. Or try almond extract for a different flavor – just use about half the amount since it’s stronger.
- Oil: Any neutral oil works for greasing the pan – vegetable, canola, or even a light spray of cooking spray will do the job.
Watch Out for These Mistakes While Baking
The biggest mistake people make with rhubarb crumble is not cutting the rhubarb pieces evenly – aim for consistent 1/2 inch slices so everything cooks at the same rate and you don’t end up with some pieces mushy and others still tough.
Don’t skip greasing your ramekins well with oil or butter, as rhubarb releases a lot of juice that can make the crumble stick like glue to the sides.
When making your crumble topping, work the butter into the flour just until it forms pea-sized crumbs – overworking it will create a dense, heavy topping instead of a light, crispy one.
Keep an eye on your crumble during the last few minutes of air frying since air fryers can brown the topping quickly, and if it’s getting too dark before the rhubarb is tender, cover the ramekins loosely with foil.
What to Serve With Rhubarb Crumble?
A warm rhubarb crumble is begging for a scoop of vanilla ice cream on top – the cold, creamy ice cream melting into the warm, tart fruit is absolutely perfect. If you’re not an ice cream person, a dollop of whipped cream or even some Greek yogurt works great too, especially if you want to balance out the sweetness. I love serving this for dessert after a simple dinner like roasted chicken or pork chops, since the bright, fruity flavors are a nice way to end the meal. You could also enjoy it for breakfast or brunch alongside your morning coffee, because honestly, fruit crumble counts as acceptable breakfast food in my book.
Storage Instructions
Store: Keep your rhubarb crumble covered with foil or plastic wrap in the fridge for up to 3 days. The topping might lose a bit of its crunch, but it still tastes great and the flavors actually get better as they sit together.
Freeze: You can freeze this crumble for up to 2 months in a freezer-safe container. I like to portion it out into individual servings so I can grab just what I need. Just make sure it’s completely cooled before freezing.
Warm Up: Pop leftover crumble back in the air fryer at 300°F for about 5 minutes to crisp up the topping again. If it’s frozen, let it thaw in the fridge overnight first, then warm it up. Serve with a scoop of vanilla ice cream and you’re good to go!
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1350-1450
- Protein: 10-13 g
- Fat: 55-65 g
- Carbohydrates: 220-240 g
Ingredients
For the filling:
- 5.5 oz sugar
- 0.8 oz flour
- 3/4 tsp vanilla extract
- 17.6 oz rhubarb (cut into 1-inch pieces for even cooking)
- oil (I like using Pompeian avocado oil spray)
For the crumble:
- 4.5 oz flour (I always use King Arthur all-purpose flour)
- 2.8 oz butter (cold and cubed into 1/2-inch pieces)
- 1/8 tsp salt
- 2.2 oz brown sugar
- 1/4 tsp ground cinnamon
Step 1: Prepare the Crumble Topping
- 4.5 oz flour
- 2.8 oz butter
- 2.2 oz brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
While your air fryer preheats to 190°C (375°F), make the crumble topping first so it’s ready when you need it.
In a bowl, combine the cold cubed butter with the flour, using your fingertips to rub them together until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible.
Stir in the brown sugar, ground cinnamon, and salt until evenly distributed.
Set aside—I like to keep this mixture cool until assembly, as the cold butter helps create a better texture when air frying.
Step 2: Prepare the Rhubarb Filling
- 5.5 oz sugar
- 0.8 oz flour
- 3/4 tsp vanilla extract
- 17.6 oz rhubarb
While the crumble topping rests, prepare the filling by combining the white sugar, flour, and vanilla extract in a separate bowl and mixing well.
Add the cut rhubarb pieces and stir gently until all pieces are evenly coated with the sugar mixture.
This allows the rhubarb to start releasing its juices and helps it cook evenly in the air fryer.
Step 3: Assemble and Air Fry
- rhubarb filling mixture from Step 2
- crumble topping from Step 1
- oil
Lightly spray two individual ramekins (or one 8×6 inch air fryer-safe dish) with oil.
Divide the rhubarb filling evenly between the ramekins, then top each with a generous portion of the crumble topping from Step 1, spreading it evenly but leaving some texture for a rustic appearance.
Don’t press down on the topping—I find that a loosely packed crumble creates better texture as it crisps up in the air fryer.
Step 4: Air Fry Until Golden and Bubbly
Place the ramekins in the preheated air fryer and cook at 190°C (375°F) for 15 minutes, or until the crumble topping is golden brown and the rhubarb filling is bubbling slightly at the edges.
The rhubarb should be tender but still hold its shape.
Let cool for 2-3 minutes before serving—this allows the filling to set slightly while the topping remains crispy.
Sweet Air Fryer Rhubarb Crumble
Ingredients
For the filling::
- 5.5 oz sugar
- 0.8 oz flour
- 3/4 tsp vanilla extract
- 17.6 oz rhubarb (cut into 1-inch pieces for even cooking)
- oil (I like using Pompeian avocado oil spray)
For the crumble::
- 4.5 oz flour (I always use King Arthur all-purpose flour)
- 2.8 oz butter (cold and cubed into 1/2-inch pieces)
- 1/8 tsp salt
- 2.2 oz brown sugar
- 1/4 tsp ground cinnamon
Instructions
- While your air fryer preheats to 190°C (375°F), make the crumble topping first so it's ready when you need it. In a bowl, combine the cold cubed butter with the flour, using your fingertips to rub them together until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. Stir in the brown sugar, ground cinnamon, and salt until evenly distributed. Set aside—I like to keep this mixture cool until assembly, as the cold butter helps create a better texture when air frying.
- While the crumble topping rests, prepare the filling by combining the white sugar, flour, and vanilla extract in a separate bowl and mixing well. Add the cut rhubarb pieces and stir gently until all pieces are evenly coated with the sugar mixture. This allows the rhubarb to start releasing its juices and helps it cook evenly in the air fryer.
- Lightly spray two individual ramekins (or one 8x6 inch air fryer-safe dish) with oil. Divide the rhubarb filling evenly between the ramekins, then top each with a generous portion of the crumble topping from Step 1, spreading it evenly but leaving some texture for a rustic appearance. Don't press down on the topping—I find that a loosely packed crumble creates better texture as it crisps up in the air fryer.
- Place the ramekins in the preheated air fryer and cook at 190°C (375°F) for 15 minutes, or until the crumble topping is golden brown and the rhubarb filling is bubbling slightly at the edges. The rhubarb should be tender but still hold its shape. Let cool for 2-3 minutes before serving—this allows the filling to set slightly while the topping remains crispy.
