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strawberry rhubarb crumble served in a white dish and topped with vanilla ice cream

Gluten Free Strawberry Rhubarb Crumble

Incredible gluten free strawberry rhubarb crumble that is made with only a few ingredients and topped with a tasty oat topping.
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Course: Dessert
Cuisine: American
Keyword: gluten free dessert, rhubarb dessert, strawberry rhubarb crisp, summer dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 9 servings
220 Katelyn | With Sweet Honey


Oat Crumble Topping

  • 1 cup gluten free rolled oats
  • ½ cup gluten free all purpose flour
  • ½ cup brown sugar or coconut sugar
  • ½ cup vegan butter, melted (could use regular butter or ghee)
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt

Strawberry Rhubarb Base

  • 2 cups strawberries quartered
  • 2 cups rhubarb cleaned and cut into ½ inch pieces
  • 1 tbsp fresh lemon juice
  • ¼ cup brown sugar or coconut sugar
  • 1 tbsp arrowroot powder could use corn starch


  • Preheat the oven to 375 degrees Fahrenheit.
  • Make topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, salt, and butter. Set aside.
  • Mix the filling: In another medium bowl, mix together the strawberries, rhubarb, lemon juice, brown sugar, and arrowroot powder.
  • Pour the strawberry rhubarb filling into a 9x9 baking pan. Spread evenly with a spatula or spoon. Top with the oat crumble topping, spreading evenly.
  • Bake for 45 minutes or until the fruit is tender and bubbling. Serve with ice cream or coconut whipped cream if desired.
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Serving: 1serving | Calories: 220kcal | Carbohydrates: 30.4g | Protein: 2.1g | Fat: 10.9g | Saturated Fat: 6.5g | Cholesterol: 27mg | Sodium: 74mg | Potassium: 158mg | Fiber: 2.5g | Sugar: 19.7g | Calcium: 52mg | Iron: 1mg