• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Lifestyle

All Kitchen Colours logo

menu icon
go to homepage
  • About
  • Recipes
  • Lifestyle
search icon
Homepage link
  • About
  • Recipes
  • Lifestyle
×

Home » All Recipes

Updated: Apr 3, 2021 by Lea

Gluten-free rhubarb crumble

Disclosure: This post may contain affiliate links. As an amazon associate, we earn commission at no additional cost to you if you click through and make a purchase. Read our disclosure for more information.

Gluten-free rhubarb crumble recipe

Why spend time making difficult puddings when the simple ones are best? Yes, I’m referring to my gluten-free rhubarb crumble recipe. It’s one of those lazy day/no-fuss recipes. Just put it all into a baking tin, no decorating skills required and voila after 40 minutes in the oven you can enjoy this gluten-free treat.  

Jump to recipe

Gluten-free rhubarb crumble
Gluten-free rhubarb crumble recipe
Print Recipe
5 from 1 vote

DELICIOUSLY SCRUMMY GLUTEN-FREE RHUBARB CRUMBLE

This gluten free rhubarb crumble recipe with its crunchy topping and tart fruit filling is best served with vanilla ice cream. It's so yummy you will fight yourself not to have more.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free, rhubarb
Servings: 6 people
Calories: 426kcal
Author: Lea

Ingredients

Basic Gluten-free Crumble Topping

  • 160 g gluten-free flour Doves Farm
  • 65 g ground almonds
  • 125 g unsalted butter
  • 100 g caster sugar
  • 1 tbs caster sugar to sprinkle over the top
  • ¼ tsp salt

Rhubarb filling

  • 600 g rhubarb
  • 40 g caster sugar
  • 1 tbs lemon juice
  • 15 g butter a knob

Instructions 

  • Preheat the oven to 180 C.
  • Cut rhubarb in to 2 cm pieces.
  • Butter the inside of your baking dish and save the remaining butter for the next step.
  • Mix all ingredients for the filling – rhubarb, sugar, lemon juice in a bowl and transfer it to the buttered baking dish. Scatter flakes of remaining butter over the fruit.
  • Place ingredients for the crumble topping into a bowl and combine them together with your fingertips until you have a crumbly mix consisting of smaller and bigger clumps.
  • Cover the fruit with the crumble topping (don’t pat it down) and sprinkle with some extra sugar.
  • Bake in the oven for approximately 40 minutes or until the top has a nice golden colour and the fruit juice is bubbling around the edges.
  • Best served warm with cream, vanilla custard or ice cream.

Nutrition

Calories: 426kcal | Carbohydrates: 49g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 121mg | Potassium: 288mg | Fiber: 5g | Sugar: 28g | Vitamin A: 685IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 1mg
Do you need to peel rhubarb for a crumble?

No, shop-bought rhubarb is picked when it's nice and tender so there is no need to peel rhubarb before making a crumble.
If you have picked the stalks from either a farm of your garden, you may want to peel the stringy fibre as this can sometimes be tougher than shop-bought rhubarb

How to serve rhubarb crumble?

You can serve your gluten-free rhubarb crumble hot with thick cream poured over the top, vanilla custard or you can enjoy it the way we like it most with nice vanilla ice cream.

How long can you keep rhubarb crumble?

The rhubarb crumble will probably be long gone before it goes bad in the fridge. However, according to the NHS Food Storage guide, leftovers can be stored up to 2 days safely in the fridge.

About the recipe

When making this recipe for the very first time I got inspired by Simon Hopkinson’s Rhubarb Crumble. I just tweaked it a bit as we felt like the rhubarb needed more sugar and I wanted to transform it into a gluten-free dessert.  

With this pudding, it’s so easy to experiment with different flavours. You can add extra fruit or you can completely replace rhubarb for apples or something else. You can tweak the crumble topping by adding some chopped nuts or oats, or you can keep it simple and follow my basic gluten-free crumble topping recipe.  

Eating this with vanilla ice cream is such a wonderful combination of flavours. Warm crumble with a sweet crunchy topping and tart rhubarb filling all served with creamy, cold ice cream. It’s so yummy you will fight yourself not to have more. I usually lose the fight and have a second bowl (to feel less naughty it’s slightly smaller than the first one though). So don’t wait any longer, have a go and see for yourself if I’m right.  

« Pea and ham soup
Homemade gluten-free crumble topping »

Reader Interactions

Comments

  1. Lorrie Etheredge says

    May 27, 2019 at 3:14 am

    Translate to non-metric, American measurements, please?

    Reply
    • Chris says

      May 27, 2019 at 3:45 pm

      We are looking to update our recipes soon so they use both metric and imperial measurements. Check in again in the next month or so.

      Reply
  2. Stephanie Hollenberg says

    May 31, 2020 at 5:51 pm

    Do you put 15 g of butter for each rhubarb stalk? Is that what a “knob” is? Please and thank you!

    Reply
    • Chris says

      June 14, 2020 at 9:58 am

      It's 15g for the whole 600g of rhubarb. In the UK we refer to a "knob" of butter as simply meaning a "blob" of butter. This doesn't serve any other purpose other than to give the rhubarb a richer flavour.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Us

Lea & Chris

Welcome to our family food blog Allkitchencolours.com. We love cooking and we cook a lot. Instead of using a traditional recipe book that would sit in our kitchen dresser we have decided to make our family recipe book digital. Hopefully, it means that now we won’t forget any of our tasty recipes ever again and it’s easy to share them with others. This website is all about our love for cooking and tasty food, as well as our enthusiasm for improving our home and lifestyle. More about us.

Leftover Recipes

  • Tomato Coconut Curry with Butter Beans
  • Leftover Pork Shoulder Stew
  • Leftover Chicken Enchiladas with Leek and Sour Cream
  • Nachos with Cheese and Leftover Bolognese Sauce

Food Categories

  • Main Meals
  • Desserts and Sweets
  • Breakfast
  • Soups and Stews
  • Web Stories

IMAGE SHARING

All images and text on this site are our property. If you’d like to share, feel free to use an image from the article and link back to that post. Pinning is always welcome and appreciated.

For questions about the blog, please contact us at [email protected]

Footer

↑ back to top

allkitchencolours logo, mobile - 400x140

About

Allkitchencolours.com is a participant in the Amazon EU Associates Programme.  As an Associate, we earn from qualifying purchases. 

Info

  • Privacy Policy
  • Disclosure
  • Contact
  • Subscribe

Copyright © 2022 ALL KITCHEN COLOURS

222 shares
  • English