Irresistible Gluten-Free Rhubarb and Raspberry Crumble Bars
These gluten-free rhubarb and raspberry crumble bars are a new take on an old classic, “The Crumble”.
You can use whatever fruit you like, I had a glut of rhubarb and raspberries. Fresh tart fruit with a crunchy buttery crumble topping. I am running to the kitchen now!
They’re perfect for any occasion, whether you’re packing a lunchbox, enjoying a leisurely afternoon tea, or serving up a comforting dessert. Don’t forget your napkin.
Let’s dive in and create something truly delicious!
Table of Contents
What you’ll love about this recipe
- Versatile fruit options: While I’ve used rhubarb and raspberries, you can easily swap in your favourite fruits.
- Year-round treat: These bars are delicious on their own or served warm with custard, cream, or ice cream.
- Gluten-free goodness: Made with gluten-free self-raising flour, these bars are safe for coeliacs to enjoy.
- Perfect texture: The crumbly topping provides a satisfying contrast to the soft, fruity filling.
- Easy to make: With simple ingredients and straightforward instructions, this recipe is a breeze to whip up.
Ingredients
- Flour base: We’ll be using 420g of gluten-free self-raising flour as the foundation for our crumble bars. This ensures a safe, delicious treat for us coeliacs.
- Sweetness: 200g of brown sugar will give our bars that perfect balance of sweetness and depth of flavour.
- Leavening agent: A teaspoon of gluten-free baking powder helps give our bars a bit of lift.
- Spice: Half a teaspoon of ground cinnamon adds a warm, comforting note to our crumble.
- Seasoning: A quarter teaspoon of salt enhances all the flavours in our bars.
- Fat: 225g of unsalted cold butter will create that irresistible crumbly texture we’re after.
- Binding: One large egg helps hold our crumble mixture together.
- Fruit filling: We’ll use 250g of diced and cooked rhubarb and 200g of fresh raspberries for a tangy-sweet filling.
- Extra flavour: 3 tablespoons of brown sugar, a tablespoon of cornflour, and a tablespoon of lemon juice will perfect our fruit filling.
Instructions
- First things first, let’s preheat our oven to Gas 6 (200°C). While that’s heating up, we’ll prepare our baking tin. Spray a 9-inch square tin with cooking oil, then line it with baking parchment. Leave some parchment hanging over the sides – this will help us remove the bars later.
- Now for the dough. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Then, we’ll rub the cold butter into these dry ingredients until it looks like breadcrumbs. Add the beaten egg and mix with a fork. Use your hands to bring the dough together – it should be crumbly.
- Set aside 170g of the dough for later. Press the remaining dough into our prepared tin. In a separate bowl, mix the fruit, sugar, cornflour, and lemon juice. Evenly spread this fruity mixture over the dough base.
- Remember that dough we set aside? Now’s the time to sprinkle it over the fruit. Pop the tin in the oven and bake for 40-45 minutes at 200°C (Gas 6). Once done, let it cool before removing it from the tin and cutting it into slices.
What to Serve with Gluten-Free Rhubarb and Raspberry Crumble Bars
- These versatile bars are delicious on their own, but why stop there? For a truly indulgent dessert, serve them warm with a dollop of custard. The creamy sweetness of the custard perfectly complements the tangy fruit filling.
- If you’re in the mood for something a bit lighter, try serving the bars with a splash of cream. The cool, silky cream is a lovely contrast to the warm, crumbly bars.
- And for those hot summer days? Nothing beats these fruity bars served with a scoop of your favourite ice cream. The cold, creamy ice cream melting into the warm, fruity bars is simply heavenly.
Gluten Free Rhubarb and Raspberry Crumble Bars recipe
Are you ready to try my Gluten-Free Rhubarb and Raspberry Crumble Bars recipe? Then let’s get started:
Irresistible Gluten-Free Rhubarb and Raspberry Crumble Bars
Equipment
- 1 Mixing Bowl
- 1 Table Spoon
- 1 9-inch Square Baking Tin
- 1 roll baking paper
Ingredients
- 420 g Gluten-free self-raising flour
- 200 g Brown sugar
- 1 tsp Gluten-free baking powder
- 1/2 tsp Ground cinnamon
- 1/4 tsp Salt
- 225 g Unsalted cold butter
- 1 Large egg
- 250 g Diced and cooked Rhubarb
- 200 g Fresh raspberries
- 3 tbsp Brown sugar
- 1 tbsp Cornflour
- 1 tbsp Lemon juice
Instructions
- Preheat oven to Gas 6 200c.
- Spray a 9-inch square tin with cooking oil, line it with baking parchment, and leave some hanging over the sides to help you remove the bars.
- To make the dough mix the flour, sugar, baking powder and salt in a mixing bowl.
- Rub the butter into the dry ingredients, it will look like breadcrumbs.
- Add the beaten egg and mix with a fork.
- Massage the dough with your hands to bring it together, it will be crumbly.
- Scoop out 170g of the dough and set it aside.
- Press the remaining dough into the tin.
- In a mixing bowl combine, the fruit, sugar, cornflour and lemon juice.
- Spread it out evenly over the dough base.
- Now sprinkle the remaining dough that was set aside over the fruit.
- Bake in the oven for 40-45 minutes at 200c Gas 6.
- Allow to cool before removing from the tin and cutting into slices.
- Serve with custard, cream or ice cream.
Nutrition
If you are looking for more delicious gluten-free treats, then check out these 👇
- Gluten-Free Apple Crumble
- Gluten-free apple and raspberry crumble
- Gluten-free banana fritters
- Gluten-free cereal bars
Rhubarb and Raspberry Crumble Bars Recipe tips:
Here are some tips to help you make the most out of my gluten-free Rhubarb and Raspberry Crumble Bars recipe:
Avoid Cross-Contamination
If you’re preparing gluten-free rhubarb and raspberry crumble bars in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Label items
Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.
Cooking oil
Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.
Personal Hygiene
Always wash your hands with hot water and soap before you handle any ingredients.
Frequently Asked Questions
Can I use frozen rhubarb and raspberries?
Absolutely, using frozen fruit works a treat, especially when fresh isn’t available. Just make sure to account for any extra moisture they might release during baking.
What’s the best way to get that lovely crumble texture?
The trick is to rub the butter into the flour, gluten-free oats, and sugar until it resembles breadcrumbs. Cold butter, cubed, is key for this.
Can I make these crumble bars vegan?
Yes, you can! Use vegan butter and ensure your sugar is vegan-friendly.
What other fruits can I use?
Feel free to mix it up with other berries like strawberries, blueberries, or blackberries. Bumbleberry bars, anyone?
How do I store these bars?
Once cooled, keep them in an airtight container. They can be refrigerated to make slicing easier.
My crumble topping isn’t very golden. What am I doing wrong?
Make sure your oven temperature is accurate and that the crumble is evenly spread. Brushing the top with a bit of milk (dairy or non-dairy) before baking can help with browning.
Can I make these ahead of time?
Yes, you can prepare the crumble topping and filling in advance. Keep them separate in the fridge, then assemble and bake when you’re ready.
How do I get the filling just right?
Mashing the raspberries slightly with a potato masher helps to combine the ingredients while keeping some texture.
What sort of oats should I use?
Gluten-free oats work well for the crumble.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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I had some frozen rhubarb to use up, and these bars turned out so tangy and sweet—I’ll definitely make them again.