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.
Servings 6 people
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 teaspoon salt
- 600 g rhubarb
- 40 g caster sugar
- 1 tbs lemon juice
- 15 g butter a knob
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.
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