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Strawberry-Rhubarb Crumble Recipe

Strawberry-Rhubarb Crumble Recipe

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. Splenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy! —Mikhala Stutzman, Granger, Iowa
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:4 servings


  • 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 vanilla extract
  • 2 tablespoons cold reduced-fat butter


  • 1. 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.
  • 2. 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.
  • 3. 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.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts

1/2 cup: 253 calories, 3g fat (2g saturated fat), 8mg cholesterol, 72mg sodium, 58g carbohydrate (46g sugars, 2g fiber), 1g protein.

Reviews for Strawberry-Rhubarb Crumble

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Reviewed Aug. 23, 2011

"I can't eat strawberries (sob!) but I make rhubard crumble by just topping the rhubarb with GrapeNuts and baking or even microwaving."

Reviewed Jun. 10, 2009

"Thank you for this recipe!! I have also been diagnosed with an intolerance to flour!! Sounds yummy and I am anxious to try!! Take Care!!"

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