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Home » Recipes » Dessert

Easy Gluten Free Rhubarb Crumble

Aug 7, 2021 · 2 Comments

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Close up view of a serving of gluten free rhubarb crumble, topped with vanilla ice cream, on a small white dessert plate with a spoon and more crumble in the background. White text overlays with red and black text for Pinterest.

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.

Close up view of a serving of gluten free rhubarb crumble topped with a scoop of vanilla ice cream on a white dessert plate with a blue and white striped towel and more rhubarb crumble in the background.

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.
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Ingredients You’ll Need:

Overhead view of ingredients, with labels, for making the rhubarb filling for rhubarb crumble.

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.
Overhead view of the ingredients, with labels, for making the topping for rhubarb crumble.

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

  1. Wash rhubarb stalks and cut into pieces.
  2. Combine with sugar, egg, gluten free flour, and cinnamon.
  3. Add to the prepared baking pan.
  4. Make the topping and sprinkle over the rhubarb filling.
  5. Bake until topping is browned.
  6. 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.

Overhead view of the process shots for making the rhubarb filling for rhubarb crumble.

Transfer the mixture to the prepared pan and spread evenly around the bottom of the pan.

Overhead view of rhubarb filling in a white 9x13-inch baking pan on counter.

In a separate mixing bowl, whisk together the gluten free flour blend, brown sugar, oats, and cinnamon until combined.

Overhead view of the 1st and 2nd process shots for making the topping for rhubarb crumble.

Add the butter and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs.

Overhead view of the 3rd and 4th process shots for making the topping for rhubarb crumble.

Sprinkle the mixture over the filling.

Overhead view of unbaked rhubarb crumble in a white 9x13-inch baking pan on counter.

Bake for 35 to 40 minutes, or until the topping is browned.

Overhead view of baked rhubarb crumble in a white 9x13-inch baking pan on counter.

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.
Overhead view of gluten free rhubarb crumble in a white 9x13-inch pan with a spoon in the upper left and one serving of crumble with a scoop of vanilla ice cream on a small white plate in the lower right corner.

FAQs

Can you freeze rhubarb crumble?

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.

Does rhubarb crumble need to be refrigerated?

Yes.  Allow the crumble to cool completely, then cover and store in the refrigerator for up to 5 days.

Close up view of a serving of gluten free rhubarb crumble topped with vanilla ice cream on a small white plate with a spoon and more rhubarb crumble in the background.

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

  • Chocolate Chip Crumb Cake
  • Lemon Pound Cake
  • Blueberry Crisp
  • Pineapple Upside-Down Cake

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

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Close up view of a serving of gluten free rhubarb crumble topped with a scoop of vanilla ice cream on a white dessert plate with a blue and white striped towel and more rhubarb crumble in the background.

Easy Gluten Free Rhubarb Crumble

Connie @ Flavor Walk
This Easy Gluten Free Rhubarb Crumble is a simple dessert to serve at summer gatherings.
5 from 2 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American, Gluten free
Servings 12 servings
Calories 363 kcal

Ingredients
  

FOR THE FILLING:

  • 4 cups rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar
  • 1 large egg, lightly whisked
  • 2 tablespoons gluten free flour blend
  • ½ teaspoon ground cinnamon

FOR THE TOPPING:

  • 1 ½ cups gluten free flour blend
  • 1 cup brown sugar
  • 1 cup old-fashioned oats (certified gluten free)
  • ½ teaspoon ground cinnamon
  • 1 cup cold unsalted butter, cut into cubes

Instructions
 

  • Preheat oven to 375° F. Grease a 9x13-inch baking pan.

TO MAKE THE FILLING:

  • In a large mixing bowl, combine ingredients and stir until rhubarb is well coated.
  • Transfer mixture to prepared pan and spread evenly.

TO MAKE THE TOPPING:

  • 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.

Notes

  • 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.

Nutrition

Serving: 1servingCalories: 363kcalCarbohydrates: 53gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 15mgPotassium: 177mgFiber: 3gSugar: 36gVitamin A: 534IUVitamin C: 3mgCalcium: 73mgIron: 1mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

More Dessert Recipes

  • Gluten Free Lemon Pound Cake
  • Gluten Free Pineapple Upside-Down Cake
  • Gluten Free Chocolate Chip Crumb Cake
  • Gluten Free Red Velvet Brownies

Thanks for sharing this recipe!

Reader Interactions

Comments

  1. Heather Fischer says

    August 13, 2022 at 4:03 pm

    This was one of the most delicious creations I have enjoyed since going gluten free! Thank you so much.
    Easy to follow and loved the pictures.

    Reply
    • Flavor Walk says

      August 15, 2022 at 6:39 am

      Hi Heather,

      I'm so happy to hear you enjoyed the recipe. Thank you for the 5-star rating.

      Reply

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