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plate with gluten-free rhubarb strawberry crumble and a scoop of ice cream

Gluten-Free Rhubarb–Strawberry Crumble

  • Author: Michal Martinek
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6 1x

Description

Tart and sweet summer dessert with a crunchy layer of caramelized brown sugar-oat on top.


Scale

Ingredients

  • 1/3 cup brown sugar, lightly packed
  • 1 tablespoon + 1 teaspoon cornstarch
  • Pinch salt
  • 1 pound rhubarb, peeled, cut into ¼-inch slices (about 4 cups)
  • ¾ pound strawberries, hulled, cut in half (about 3 cups)
  • Topping ingredients
  • ½ cup + 2 tablespoons sugar
  • ¾ cup oat flour
  • ¼ cup rice flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup gluten-free old-fashioned rolled oats
  • 1 egg
  • 8 tablespoons unsalted butter, melted
  • Vanilla ice cream or whipped cream (optional)

Instructions

  1. Preheat the oven to 375 degrees and position an oven rack in the middle.
  2. In a medium bowl, mix together the brown sugar, cornstarch and salt. Add the rhubarb and strawberries, and gently toss to coat.
  3. In another medium bowl, sift together the sugar, oat and rice flour, baking powder, cinnamon, and salt. Stir in the oats.
  4. Break in the egg and mix until it’s combined and the mixture is crumbly.
  5. Place the fruit mixture in an ovenproof 10-inch skillet or pie pan, or an 8×8-inch baking pan.
  6. Sprinkle the topping evenly over the fruit. Sprinkle with 2 tablespoons of sugar (optional). Drizzle the melted butter over the topping and place the pan on a rimmed baking sheet to prevent any fruit juice drippings in your oven.
  7. Bake until the top is golden brown and the fruit bubbling, about 50–60 minutes. Let cool for 10 minutes.
  8. Serve warm or at room temperature, topped with the ice cream or whipped cream.

Notes

  1. Try other soft-flesh fruit such as peaches, apricots, nectarines, plums, or blueberries.
  2. Use 1 cup of unbleached all-purpose flour for the topping instead of the oat and rice flours, if you can tolerate gluten.
  3. Add 1/4 cup chopped almonds or pecans to the fruit mixture in step 2 for extra crunch.