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!
