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Gluten Free Rhubarb Crumble Recipe
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5 from 2 votes

Easy Gluten Free Rhubarb Crumble

A firm family favourite of ours, this gluten free rhubarb crumble can be enjoyed all year round if you have tinned rhubarb or you can freeze fresh rhubarb when it's in season. Easily made dairy free and vegan too.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert, Tea Time
Cuisine: Dairy Free
Keyword: Crumble, Dairy Free, Easy, Gluten Free, Rhubarb, Simple, Vegan
Servings: 8 people
Calories: 326kcal
Author: Glutarama

Ingredients

  • 400 g rhubarb approx. 5 large stalks cut into inch long pieces
  • 100 g demerara sugar or caster sugar but demerara has a caramel flavour to it.
  • 3 tbsp water

For the crumble topping

  • 250 g gluten free plain flour
  • 100 g butter or butter alternative (I use Flora plant butter) I use Flora vegan blocks
  • 100 g caster sugar
  • 50 g ground almonds this is optional and can be left out
  • 1 tsp ground ginger optional and can be left out.

Instructions

  • Add the rhubarb pieces and sugar to a saucepan, to this add 3tbsp water and heat gently until the rhubarb softens, this will take about 5-8 mins on a medium heat.
  • Once cooked remove the rhubarb with a slotted spoon (keep the juices in the saucepan) and transfer to your oven proof dish.
  • With the sweet juices you have left in the saucepan, turn the heat up and reduce for 2-3 mins, then pour the thickened syrup over the stewed rhubarb and leave too cool.

To make the crumble topping

  • Add the flour to a large bowl and to this add the butter, start to cut through the mixture with a round knife until it resembles breadcrumbs. I actually use a pastry cutter - it makes life so much easier!
  • If including them, add the ground almonds to the crumble mixture.
  • Finally add the caster sugar and ginger and mix thoroughly.
  • TIP: if you prefer a less crumbly crumble then add a further 50g of butter or dairy free alternative. The test to see if a crumble will work is to grab and handful and crush it in your fist, if the crumble sticks together it will work as a crumble topping.
  • Top the cooled rhubarb with the crumble mixture and cook in an oven 180°C | 160°C fan | 350°F | Gas 4 for 35-40 mins keep and eye on it to prevent the crumble from catching (browning too much).
  • Serve hot with lashings of custard or cream - also super scrummy cold with cream!

Nutrition

Calories: 326kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 2g | Sodium: 85mg | Potassium: 153mg | Fiber: 4g | Sugar: 27g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg