The Last Pie of Summer

strawberry rhubarb crumble

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble: Even Easier Than Pie

One of the best parts of summer is fruit that bursts with juice, dripping with sunshine. Or a fresh pie, with fruit that becomes even sweeter and more fragrant with baking. But, to tell you the truth, I’ve always been intimidated by pie crust, let alone gluten-free pie crust. So this summer I took a classic strawberry rhubarb pie and turned it into a gluten-free strawberry rhubarb crumble, with no crust and a sweet crisp topping that everyone loves. Plus, if you substitute margarine (I like Earth Balance Vegan Buttery Sticks) instead of butter, it easily becomes a delicious, would-never-believe-it vegan, gluten-free dessert.

The crumble topping uses pure gluten-free oats. For a discussion on gluten-free oats, please see a story I wrote, Feel Your Oats, for Living Without magazine, a great magazine for people who are gluten-free or have food sensitivities.

Recipe: Strawberry Rhubarb Crumble

(gluten-free, vegan, pareve, non-dairy)
By Gluten-Free Nosh
printable recipe

Crumb topping:

  • 3/4 cup certified gluten-free oats*
  • 1/2 cup packed brown sugar
  • 1/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 6 tablespoons unsalted butter or margarine, diced

Fruit filling:

  • 4 cups strawberries, hulled and quartered
  • 2 cups rhubarb sliced about 1/2 inch thick
  • 1/2 cup sugar
  • 1/4 cup tapioca starch
  • 1 teaspoon lemon juice


  1. Preheat oven to 375 degrees.
  2. To make the crumb topping, place gluten-free oats, brown sugar, brown rice flour, tapioca starch, cinnamon and salt in a medium bowl; stir to combine. Add diced butter, and work in with a pastry blender or two forks until the mixture resembles coarse crumbs. Set aside.
  3. In a separate bowl, combine the strawberries, rhubarb, sugar, tapioca starch and lemon juice. Stir gently to combine.
  4. Pour strawberry-rhubarb mixture into a 9-inch deep-dish pie pan. Sprinkle the crumb topping evenly on top of the fruit. Place pie pan in oven (put a cookie sheet under the pie pan to catch any drippings), and cook for 30 to 35 minutes or until topping is golden brown.

Yield: 8 servings

*Not all oats are gluten-free, because of cross-contamination. Be sure to buy pure oats that are certified gluten-free.

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Filed under desserts, Recipes

7 responses to “The Last Pie of Summer

  1. Mmmm … I used the crumb topping from this recipe to make a great gluten-free apple crisp today. Thinly slice 5 apples, and toss with cinnamon and sugar. Place in 8×8-inch baking pan. Top with crumb topping above. Bake at 350 degrees for 30-40 minutes, or until topping is golden brown.

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  2. lisa

    What a nice recipe Eve! And darn it…I’ve been missing out on oats for too long!


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    • Thanks, Lisa! And as I mentioned in the post, check out a story I wrote about gluten-free oats in the Oct/Nov issue of Living Without magazine for more info about including pure oats in a GF diet.

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  3. When we first moved to our house, there was this huge rhubarb plant that was in our garden. Hearing that the leaves were poisonous to kids, I pulled it out. I’ve regretted that move ever since. There are so many recipes I come across that I would love to try – like yours!

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  4. melissa

    Eve is creative and cool.

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  5. Jay Pechman

    I just need to figure out where to buy fresh rhubarb. This pie look yummy and also a bit different with the rhubarb in it. I’ve never mixed the two.

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  6. Phyllis Adams

    Looks tempting! Looks easy! I can’t wait to try making one.

    Phyllis Adams

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