Rhubarb Crumble {gluten-free}

Rhubarb Crumble copy

This past weekend I did something very unusual…I bought rhubarb!  I’m so used to having rhubarb growing in the backyard that it felt strange to have to go out and buy it.  It’s also strange that it’s almost a rarity in the markets and stores; with it being spring here in Portland, I would have thought it would be as common as dandelions.  Anyway, however the rhubarb is acquired, crumble is a tasty way to use it!  I wanted a healthier version than what I usually make, so this one is made with ground almonds and oat flour, which creates a texture very similar to the traditional wheat flour version, but this mixture is more flavourful.


For topping:

3/4 cup oat flour
3/4 cup ground almonds (almond meal)
1/4 cup coconut (or brown) sugar
pinch salt
1/2 cup cold butter or coconut oil

For filling:

1 pound rhubarb, chopped into 1/2″ pieces
1/2 cup coconut (or brown) sugar

Pour chopped rhubarb into 2 quart baking dish, then add the 1/2 cup of sugar and lightly toss to evenly distribute sugar.

Mix the remaining 1/4 cup of sugar, oat flour and ground almonds with pinch of salt in a medium sized bowl, then cut cold butter or coconut oil into the flour mixture with a knife, or mix with hands, until the butter/oil is in pea-sized pieces.

Spoon flour mixture over the rhubarb, and bake in a 350°F oven for approximately 25-35 minutes, until the juices from the rhubarb are bubbling through the centre of the crumble and the rhubarb is soft and squishy.



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