This Easy Gluten Free Rhubarb Crumble is a simple dessert to serve at summer gatherings. The slightly sour rhubarb and the sweet, buttery topping make a great balance of tart and sweet.
Serve this rhubarb crumble warm or at room temperature and add a scoop of ice cream to make it extra special.
Previously, I mentioned to you how abundant our zucchini crop is this year and we’re enjoying all the brownies, bread, and muffins I’ve baked as a result. But I’m taking a short break from the summer squash and baking with the fresh rhubarb from my mom’s garden.
Although rhubarb by itself is rather tart, it’s easy to balance the tartness with some butter, sugar, and cinnamon. And this rhubarb crumble recipe is so simple to make, I didn’t want to wait to share it with you.
What is Rhubarb Crumble
Similar to a Rhubarb Crisp, it’s a baked rhubarb dessert that traditionally has a streusel topping made without oats. A crisp usually has a topping made with flour and oats.
I like the chewy texture from oats, so my variety includes oats in the crumble topping. This recipe is a fun way to sneak veggies into your family’s diet. Even though rhubarb is usually baked like a fruit, it really is a vegetable.
Why this Recipe Works
- The combination of brown and white sugar adds a subtle sweetness to the crumble.
- Using cold butter adds extra crunch to the topping.
- The crumb topping adds a layer of buttery, chewy crunch.
Ingredients You’ll Need:
Rhubarb Filling
- Rhubarb – Fresh berries are my recommendation.
- Sugar – White granulated sugar.
- Egg – Use a room temperature egg.
- Gluten Free Flour Blend – I use Bob’s Red Mill 1 to 1.
- Cinnamon – Ground cinnamon.
Crumble Topping
- Gluten Free Flour Blend – Bob’s Red Mill 1 to 1 is my go-to brand.
- Brown Sugar – I use golden brown sugar, but light or dark brown sugar will also work.
- Oats – Old Fashioned Rolled Oats (certified gluten free). It’s important to use certified gluten free oats, if you’re baking for someone with Celiac disease.
- Cinnamon – Ground cinnamon.
- Butter – I always use unsalted butter when baking.
How to Make Gluten Free Rhubarb Crumble
- Wash rhubarb stalks and cut into pieces.
- Combine with sugar, egg, gluten free flour, and cinnamon.
- Add to the prepared baking pan.
- Make the topping and sprinkle over the rhubarb filling.
- Bake until topping is browned.
- Serve warm or at room temperature.
Step by Step Instructions
Preheat the oven to 375° and grease a 9×13-inch baking pan.
In a large mixing bowl, combine the filling ingredients and stir until rhubarb is well coated.
Transfer the mixture to the prepared pan and spread evenly around the bottom of the pan.
In a separate mixing bowl, whisk together the gluten free flour blend, brown sugar, oats, and cinnamon until combined.
Add the butter and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs.
Sprinkle the mixture over the filling.
Bake for 35 to 40 minutes, or until the topping is browned.
Serve warm or at room temperature.
Baker’s Tips
- Cut the rhubarb into equal size pieces. Equal size pieces will bake more evenly.
- Verify your oats are certified gluten free. Although rolled oats are naturally gluten free, there may be cross-contamination at the facility where they’re processed.
- Use cold butter to make the topping. The cold butter forms bigger crumbs than melted butter. I take my butter straight from the refrigerator and cut it into cubes before making the filling. This allows the butter to soften just slightly so I can use my fingers to combine it with the other topping ingredients.
- Allow the crumble to cool for 15 minutes to allow the filling to thicken before serving.
FAQs
Yes. The crumble can be stored in a freezer safe bag or container for up to 2 months. Thaw the crumble overnight in the refrigerator before serving.
Yes. Allow the crumble to cool completely, then cover and store in the refrigerator for up to 5 days.
Easy Gluten Free Rhubarb Crumble
This easy gluten free crumble is a perfect combination of sweet and tart. With only a few ingredients and steps, you can have a tasty rhubarb dessert to serve your family and friends. Happy Baking!
More Gluten Free Dessert Recipes To Try
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This Easy Gluten Free Rhubarb Crumble is a simple dessert to serve at summer gatherings.
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1 large egg, lightly whisked
- 2 tablespoons gluten free flour blend
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups gluten free flour blend
- 1 cup brown sugar
- 1 cup old-fashioned oats (certified gluten free)
- 1/2 teaspoon ground cinnamon
- 1 cup cold unsalted butter, cut into cubes
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Preheat oven to 375° F. Grease a 9×13-inch baking pan.
-
In a large mixing bowl, combine ingredients and stir until rhubarb is well coated.
-
Transfer mixture to prepared pan and spread evenly.
-
In a separate mixing bowl, whisk together the gluten free flour blend, brown sugar, oats, and cinnamon until combined.
-
Add the butter and combine with a pastry blender, a fork, or your fingers until the mixture forms crumbs.
-
Sprinkle the mixture on top of the filling.
-
Bake 35 to 40 minutes, or until the topping is browned.
-
Serve warm or at room temperature.
- Cut the rhubarb into equal size pieces. Equal size pieces will bake more evenly.
- Verify your oats are certified gluten free. Although rolled oats are naturally gluten free, there may be cross-contamination at the facility where they’re processed.
- Use cold butter to make the topping. The cold butter forms bigger crumbs than melted butter. I take my butter straight from the refrigerator and cut it into cubes before making the filling. This allows the butter to soften just slightly so I can use my fingers to combine it with the other topping ingredients.
- Allow the crumble to cool for 15 minutes to allow the filling to thicken before serving.
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