Gluten Free Rhubarb Crumble

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 321

Author: Lisa MarcAurele

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

US Customary - Metric

Ingredients

Filling

▢ 4 stalks rhubarb about 400 grams
▢ ½ teaspoon vanilla extract
▢ 2 tablespoons Pyure All-Purpose or Sukrin+ (or ¼ cup sugar)
▢ ½ teaspoon xanthan gum or glucomannon

Topping

▢ 1 cup almond flour about 112 grams
▢ ¼ cup coconut flour about 28 grams
▢ 1 tablepoon Pyure All-Purpose or Sukrin+ (or 2 tbsp. sugar)
▢ ¼ cup butter cut into small pieces

Instructions

Filling

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.

Topping

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.

Baking/Serving

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

Notes

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

Nutrition

Additional Info

Net Carbs: 8 g | % Carbs: 10.7 % | % Protein: 10.7 % | % Fat: 78.5 % | SmartPoints: 12

Values

Array
(
    [serving_size] => 1
    [calories] => 321
    [carbohydrates] => 16
    [protein] => 8
    [fat] => 26
    [saturated_fat] => 9
    [cholesterol] => 30
    [sodium] => 125
    [potassium] => 289
    [fiber] => 8
    [sugar] => 3
    [vitamin_a] => 500
    [vitamin_c] => 10.7
    [calcium] => 150
    [iron] => 2.3
    [serving_unit] => cup
)

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.