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Strawberry-Rhubarb Crumble

 Strawberry-Rhubarb Crumble
“I'm a 14 year-old with Celiac Disease. It's hard to find desserts I can eat, so I created this healthy and gluten-free recipe,” says Mikhala Stutzman of Granger, Iowa. “Splenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy!”
4 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 1-1/2 cups sliced fresh or frozen rhubarb
  • 1/2 cup sliced fresh strawberries
  • 3/4 cup sugar
  • 4 tablespoons brown rice flour, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup gluten-free cornflakes, crushed
  • 2 tablespoons brown sugar
  • 1/8 teaspoon gluten-free McCormick® Pure Vanilla Extract
  • 2 tablespoons cold reduced-fat butter


  • In a small bowl, combine the rhubarb, strawberries, sugar, 1
  • tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish
  • coated with cooking spray.
  • In another bowl, combine the remaining rice flour, cornflakes, brown
  • sugar and vanilla; cut in butter until mixture resembles coarse
  • crumbs. Sprinkle over fruit mixture.
  • Bake at 350° for 40-50 minutes or until filling is bubbly and
  • topping is golden brown. Cool for 15 minutes before serving. Yield:
  • 4 servings.
Nutritional Facts: 1/2 cup equals 253 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 72 mg sodium,

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Strawberry-Rhubarb Crumble (continued)

Nutritional Facts: 58 g carbohydrate, 2 g fiber, 1 g protein.