GF Mini Strawberry Rhubarb Crumble

I have a food-fession. I’ve never had a rhubarb in my life… until this weekend.

Things I knew prior to eating some today. They look like pinkish-red celery. Celery in its punk phase. Though it looks like a vegetable, it seems to be best friends with strawberries and pie.

Which is kind of what I decided to make today, except a GF crumble so that the honeybuns can try it too. By the way, this was totally an experiment on my end, so measurements are more approximations than anything.


Fruit mixture

  • 2 rhubarb stalks, cut into small pieces
  • 6 strawberries cut in quarters
  • 1 tablespoon GF flour
  • 4 tablespoons of sugar

The crumbly bits

  • 1/4 cup GF flour
  • 1/4 cup rolled oats
  • 1 tablespoon butter
  • 2 tablespoons brown sugar


  1. Preheat oven to 375 degrees.
  2. In a bowl, add ingredients from fruit mixture portion and mix. Set aside.
  3. In another bowl, mix together ingredients from crumbly bits until they look crumbly.
  4. In your mini-loaf pan, add fruit mixture then top with crumbles 
  5. Bake for 45 minutes, and enjoy. 20170422_165915.jpg

We were both both pleasantly surprised with how good it tasted. The rhubarb’s texture completely changed and wasn’t celery like at all. It was sooo soft. Even though I didn’t add any lemon or raspberries, it almost had hints of it, which I’m guessing is the rhubarb. It pretty much tasted like summer.

Things I wish I did differently include: making a bigger portion, getting the exact measurements,  and having vanilla icecream on hand.


4 comments on “GF Mini Strawberry Rhubarb Crumble”
  1. This looks delicious! You’ve reminded me, I must get some rhubarb before the season finishes 🙂

    Liked by 1 person

    1. thebumstress says:

      Thanks so much! Me too. I’ve gotta try it with icecream. 😁

      Liked by 1 person

    1. thebumstress says:

      So gooood. Thanks!

      Liked by 1 person

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