This Gluten Free Rhubarb Crumble recipe is a guaranteed crowd-pleaser and always finds its way onto our dessert table when spring arrives. With its sweet and crunchy crumble topping and tangy rhubarb filling, this springtime classic is the perfect balance of flavors. So give this gluten free rhubarb crisp a try and treat yourself to a taste of spring!

Baking with fresh rhubarb is one of my favorite ways to welcome the spring season. Recently, I was fortunate enough to receive some rhubarb from a neighbor's garden, and I knew right away that I had to use it to create something special.
That's when I decided to make not only a gluten free rhubarb crumble but also a delicious gluten-free rhubarb cake. The tartness of the rhubarb complements the sweetness of the crumble perfectly.
When developing this recipe I adapted it from my well used tried and tested gluten free apple and blueberry crumble recipe. If you like tart-like recipes such as gluten free apple cake or gluten free apple tart then this gluten free rhubarb crisp will be perfect.
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⭐ Why we love this recipe
- Delicious spring dessert - As rhubarb is commonly in season from late April to mid-June it is a popular spring or early summer dessert.
- Easy to make - This gluten free rhubarb crisp comes together so easily and doesn't require any fancy kitchen equipment.
- Gluten free - If you require your rhubarb crumble gluten free then this is the recipe for you as it uses only gluten free ingredients.
- Dairy free option - With only one simple swap to dairy free butter block makes this recipe dairy free.
🔪 Tips For Preparing Fresh Rhubarb
If you are lucky to have an abundance of fresh rhubarb then preparing rhubarb for your favorite recipes is so easy and I have included some tips below from preparing to freezing rhubarb.
- Wash the rhubarb - Rinse the rhubarb stalks under cold running water to remove any dirt or debris.
- Cut off the leaves - The leaves of rhubarb are not edible and are toxic, so make sure to cut them off and discard them.
- Drain excess liquid - Rhubarb contains a lot of water, so it's a good idea to drain any excess liquid before using it in a recipe. Simply place the chopped rhubarb in a colander or strainer and let it sit for 30 minutes to drain if you don't want any excess liquid. I like to add a little cornstarch to help thicken the excess liquid to make a delicious rhubarb-flavored sauce at the bottom of the dish.
- Freezing the rhubarb - Cut the rhubarb into pieces that are about 1 inch in length. Place the rhubarb pieces in a freezer-safe bag or container. Be sure to label the bag or container with the date and contents. Place the bag or container in the freezer and freeze for up to 6 months.
Fun fact: Rhubarb, often mistaken for a fruit, is actually a vegetable that belongs to the buckwheat family.
📋 Ingredients Notes
- Gluten free All Purpose Flour - I used the Gluten free plain flour blend from Doves Farm Freee range, made up of Rice, Potato, Tapioca, Maize, and Buckwheat flour. Other brands such as King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, and Cup4Cup Gluten-Free Flour have also been successful substitutes.
- Brown sugar - I adore the taste of brown sugar in the rhubarb crisp as it adds a rich, caramel-like flavor, but if you don't have it at hand, you can swap it with white sugar.
- Xanthan Gum - Omit if this is already included in your flour blend.
- Unsalted butter - Use cold butter straight from the refrigerator.
- Ground Cinnamon - Compliments and adds flavor which pairs nicely with the rhubarb.
- Gluten free Oats - The crunch provided by the oats is one of my favorite things about the crumble. However, if you have an intolerance to oats, you can simply omit them from the recipe to create a gluten-free rhubarb crisp that does not contain oats.
- Fresh Rhubarb - I used fresh rhubarb straight from the garden as the rhubarb was in season at the time of making this recipe. Frozen rhubarb will also work well but may add a little extra liquid to the filling.
- Cornstarch - Known as Cornflour in the UK and cornstarch in the US. Helps thicken the juices from the rhubarb.
- Lemon juice - Enhances the flavor of the rhubarb by providing a bright and acidic contrast to the tartness of the rhubarb. This helps to balance out the overall flavor of the gluten-free rhubarb crumble, the acid in the lemon juice can help to soften the fibers in the rhubarb, making it more tender and easier to cook.
See the recipe card below for ingredients measurements.
⚡ Substitutions & Variations
- Adding fruit - Add additional flavors to the rhubarb with fruits, such as apples, strawberries, blueberries, or peaches.
- Chopped nuts - Add more crunch to the gluten free rhubarb crisp topping by adding in chopped nuts.
- Dairy free - To make this rhubarb crisp dairy free substitute butter for dairy free butter block.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free rhubarb crumble.
See the recipe card below for more detailed recipe instructions.
Step 1: Combine the flour, salt, and xanthan gum in a large bowl. Then, use your hands or a pastry cutter to work the butter into the flour mixture until it reaches a crumbly, breadcrumb-like consistency.
Step 2: Mix in the sugar, cinnamon, and oats until evenly combined then place in the fridge to chill while you make the filling.
Tip: Chilling the crumble mixture before adding it to the dish allows the butter in the mixture to solidify and become firm, which will help the crumble hold its shape and texture while baking.
It can also help to prevent it from becoming too brown or overcooked on top while the fruit underneath is still cooking. This is especially helpful when baking a crisp or crumble with fruit that takes longer to cook, such as apples or rhubarb.
Step 3: Cut the rhubarb stalks into 1-inch pieces in length.
Step 4: In a large bowl add the sugar, lemon juice, and cornstarch to the rhubarb and mix until all the rhubarb pieces are coated evenly.
Tip: Allow the mixture to rest for a few minutes to let the flavors blend together.
Step 5: Transfer the rhubarb mixture to a baking dish, and spread it out evenly. Sprinkle the cinnamon evenly over the top of the rhubarb.
Step 6: Top the rhubarb with the crumble mixture, and press it down lightly to create an even layer. Carefully place the pie dish in the center of the oven for approx 35-40 minutes until the crumble is golden brown.
Tip: The crumble is done when the top turns a golden brown and the rhubarb juices start to bubble up on the sides of the dish. You can also check the readiness by inserting a knife into the rhubarb; it should slide through smoothly.
💡 Pro Recipe Tips
- Tip #1: Use cold butter cut into small pieces before adding it to the flour mixture. When you rub the cold butter into the flour mixture, it creates small pockets of fat that melt in the oven and helps create a flaky, crumbly topping.
- Tip #2: Chill the crumble mixture before baking - Chilling the crumble mixture for about 30 minutes before adding it to the dish can help it hold its shape and texture while baking.
- Tip #3: Kitchen scales - It is advisable to use digital scales when baking since it is a precise science. I prefer measuring in grams and always use scales for accuracy. While there is no need to purchase expensive digital scales, they can be easily found online at affordable prices. However, for measuring small amounts, I sometimes use spoon measurements.
- Tip #4: Oven temperature - It's important to note that your oven temperature may differ slightly from the recommended temperature in a recipe. Since ovens can vary in temperature, the baking time provided in the recipe should be used as a guide. Some ovens may run hotter than others, so investing in an oven thermometer can help ensure that your oven is accurate and that your baked goods turn out as intended.
- Tip #5: The crumble is done when the top turns a golden brown and the rhubarb juices start to bubble up on the sides of the dish. You can also check the readiness by inserting a knife into the rhubarb; it should slide through smoothly.
🍽️ Serving Suggestions
- Serve gluten free rhubarb crumble warm.
- Add a scoop of vanilla ice cream or a dollop of chantilly whipped cream.
- Drizzle with caramel sauce or sprinkle with chopped nuts for added crunch.
- Serve with hot custard for a comforting dessert.
❔ Recipe FAQs
Yes, you can use frozen rhubarb for rhubarb crumble. However, make sure to thaw the rhubarb completely and drain any excess liquid before using it in the recipe.
Yes, you can use a different type of fruit in place of rhubarb. Apples, berries, peaches, and pears are all great options.
Yes, you can make rhubarb crumble in advance. Simply prepare the crumble mixture and store it in the fridge until you're ready to use it. When you're ready to bake, add the rhubarb mixture and bake as directed in the recipe.
🍋 More gluten free Spring recipes
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📖 Recipe
Gluten Free Rhubarb Crumble
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 9-inch pie dish, 8x8 baking dish, or 9x9 baking pan will all work well.
Ingredients
Ingredients for gluten free rhubarb crumble
- 200 grams Gluten free All-purpose flour
- ¼ Teaspoon Xanthan Gum Omit if this is included in your flour blend.
- ¼ Teaspoon salt
- 100 grams Unsalted Butter (cubed)
- 50 grams Gluten free oats
- 60 grams Light Brown Sugar
Rhubarb filling
- 300 grams Rhubarb
- 2 Teaspoon Lemon Juice
- 2 Tablespoon Light Brown Sugar
- 1 Tablespoon Cornstarch
- ½ Teaspoon Ground Cinnamon
Instructions
How to make gluten free rhubarb crumble.
- Preheat the oven to 180°C/350°F/Gas mark 4
- Combine the flour, salt, and xanthan gum in a large bowl. Then, use your hands or a pastry cutter to work the butter into the flour mixture until it reaches a crumbly, breadcrumb-like consistency.
- Mix in the sugar, cinnamon, and oats until evenly combined then place in the fridge to chill while you make the filling.
- Cut the rhubarb stalks into 1-inch pieces in length.
- In a large bowl add the sugar, lemon juice, and cornstarch to the rhubarb and mix until all the rhubarb pieces are coated evenly.
- Transfer the rhubarb mixture to a baking dish, and spread it out evenly. Sprinkle the cinnamon evenly over the top of the rhubarb.
- Top the rhubarb with the crumble mixture, and press it down lightly to create an even layer. Carefully place the pie dish in the center of the oven for approx 35-40 minutes until the crumble is golden brown.
- The crumble is done when the top turns a golden brown and the rhubarb juices start to bubble up on the sides of the dish. You can also check the readiness by inserting a knife into the rhubarb; it should slide through smoothly.
Notes
- Tip #1: Use cold butter cut into small pieces before adding it to the flour mixture. When you rub the cold butter into the flour mixture, it creates small pockets of fat that melt in the oven and helps create a flaky, crumbly topping.
- Tip #2: Chill the crumble mixture before baking - Chilling the crumble mixture for about 30 minutes before adding it to the dish can help it hold its shape and texture while baking.
- Dairy free - To make this rhubarb crisp dairy free substitute butter for dairy free butter block.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
V Derr says
Don't like the recipe in grams, hard conversation and you failed to put a cooked temperature I'm assuming 350 ?
Amanda says
I am sorry I seem to have missed this. I have now updated the recipe card. Thank you for bringing it to my attention.