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Low carb gluten free rhubarb crumble featured

Gluten Free Rhubarb Crumble

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 321kcal
An easy to make a low carb sugar-free rhubarb crumble recipe. It's one of the best ways to enjoy this tart spring seasonal crop!
Print Recipe



  • 4 stalks rhubarb about 400 grams
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons Pyure All-Purpose or Sukrin+ (or 1/4 cup sugar)
  • 1/2 teaspoon xanthan gum or glucomannon




  • Chop rhubarb into bite sized pieces. Combine in medium bowl with vanilla, 2 tablespoons Pyure (or desired sweetener), and xanthan gum. Spread out into small casserole dish.


  • Combine almond flour, coconut flour and 1 tablespoon Pyure (or desired sweetener) in medium bowl. Blend in butter pieces using pastry cutter or fork. Sprinkle topping evenly on top of filling.


  • Bake at 350°F for 35-40 minutes or until top is golden. Serve warm. Can be topped with ice cream or whipped cream.


Any sugar replacement can be used for the sweetener. Sugar amount is provided for those who want gluten-free but not low-carb.
Net Carbs per Serving: about 8g


Serving: 1cup | Calories: 321kcal | Carbohydrates: 16g | Protein: 8g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 125mg | Potassium: 289mg | Fiber: 8g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10.7mg | Calcium: 150mg | Iron: 2.3mg

Additional Info

Net Carbs: 8 g | % Carbs: 10.7 % | % Protein: 10.7 % | % Fat: 78.5 %

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