Garden Fresh Rhubarb Crumble (Gluten Free!)
I’ve been making this gluten free rhubarb crumble for YEARS and it’s a classic in our home. Not only is it gluten free, but it’s a reduced-sugar recipe that you can feel good about using over and over.
Equipment
- 1 8"x8" Baking Dish Glass or Porcelain
- 1 Pastry Blender
- 1 Mixing Bowl
- 1 Mixing Spoon
- Set of Measuring Cups
- 1 Set of Measuring Spoons
- 1 Sharp Knife
Ingredients
- 5 cups Fresh or frozen rhubarb (if frozen, thaw first and do not drain), chopped Typically 12-15 stalks
- ⅓ cup Sugar I like organic cane sugar
- 3 tbsp Gluten free flour Wheat flour is ok, too, if you wish!
- ½ cup Gluten free oats Thick-cut or sprouted
- ¼ cup Brown sugar
- ¼ cup Gluten free flour Wheat flour is ok, too, if you wish!
- ¼ tsp Nutmeg or cinnamon
- ¼ cup Organic, grass-fed butter Chilled and thinly sliced
- ¼ cup Nuts, chopped Pecans or walnuts are my favorite
Instructions
- Preheat oven to 375 degrees
- Chop rhubarb into 1/2-1" pieces, then add to 8"x8" baking dish
- Mix in 1/3 cup of sugar and 3 Tbsp gluten free flour, set aside
- In mixing bowl, combine oats, brown sugar, 1/4 cup of gluten free flour and nutmeg/cinnamon
- Add slices of chilled butter to mixing bowl. Cut into the dry ingredients using a pastry blender or a fork until the mixture becomes crumbly.
- Stir in the chopped nuts (if desired), then sprinkle the crumb topping over the rhubarb.
- Bake for 35-40 minutes or until the topping is golden brown. Sometimes I like to broil the rhubarb crumble for a minute or two at the end to caramelize everything.
- Let cool slightly before serving. If you're looking for a healthier alternative to ice cream to serve it with, try plain greek yogurt! It's a great combo and an excellent way to add some protein to your dessert.
Nutrition
Calories: 167kcal
Tried this recipe?Let us know how it was!