Rhubarb Crumble

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 8-10

Rolled oats give this dessert an irresistible, crispy-crunchy texture that nicely balances the tender, tart pieces of rhubarb.

Rhubarb Crumble in the wild! This was from a recent cabin weekend when we made a gluten-free version of this Rhubarb Crumble for dessert.

When I wanted to unearth some new-to-me recipes using rhubarb, I knew just where to go. A friend had given me a thrifted recipe box a few years ago that came chock full of the owner’s recipes including about 1/3 that used rhubarb!! Seriously, there were more than 20 different rhubarb recipes for cakes, breads, a crunch, squares, pies! (visit this post to see a sampling.)

The Rhubarb recipe box!! Thrifted by a friend and given to me, this recipe box included more than 20 recipes using rhubarb.

I settled on a Rhubarb Crumble dessert that I could make gluten-free and one that was noted by the recipe keeper as “good.” Sometimes baked goods can be hard to tweak to make them gluten-free, but this one had rolled oats (which are gluten-free) and I knew I could swap out the flour for a gluten-free version.

True to the designation bestowed by its keeper, this recipe is good, very good!

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  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Serves: 8-10

Rolled oats give this dessert an irresistible, crispy-crunchy texture that nicely balances the tender, tart pieces of rhubarb.

Ingredients

  • 3 cups rhubarb, sliced and diced
  • 1/2 cup sugar
  • 1/2 teaspoon nutmeg
  • 1 cup brown sugar
  • 1 1/4 cup flour
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/3 cup shortening

Method

  • 1)

    Mix rhubarb, 1/2 cup sugar, 1/2 cup flour and nutmeg in 8 x 8 or 9 x 9 baking pan.

  • 2)

    Combine brown sugar, remaining flour, rolled oats and salt in a bowl.

  • 3)

    Cut in butter and shortening; sprinkle on top of rhubarb.

  • 4)

    Bake at 375 degrees for approximately 40 minutes or until golden brown.

  • 5)

    Serve warm with ice cream or whipped cream on top.

Notes

This recipe can be made gluten-free by using gluten-free, all-purpose flour.

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