Gluten Free Rhubarb Crumble
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!
Servings: 8 Servings
Calories: 246kcal
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
Serving: 1serving | Calories: 246kcal | Carbohydrates: 35.7g | Protein: 2.1g | Fat: 10.6g | Saturated Fat: 6.3g | Cholesterol: 26.8mg | Sodium: 78.2mg | Potassium: 31.2mg | Fiber: 3.3g | Sugar: 8.2g