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.



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.


  2. lisa

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



  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!


  4. melissa

    Eve is creative and cool.


  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.


  6. Phyllis Adams

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

    Phyllis Adams


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