Gluten-Free Rhubarb Crumble

From Recidemia
Revision as of 10:19, 29 August 2012 by Culinary Artiste (talk | contribs) (Created page with " {{recipesummary|Image=350px|}} ==Description== Gluten-Free Rhubarb Crumble <ref>{{cite book|last=Berriedale-Johnson|first=Michelle |title=The E...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search
Gluten-Free Rhubarb Crumble
Rhubarb crumble.jpg

Description[edit]

Gluten-Free Rhubarb Crumble [1] [2] is a sweet dessert for something different top with yogurt or sour cream.

Ingredients[edit]

Filling

  • 1 1/4 cups sugar
  • 1 tbsp tapioca flour
  • 1/2 tsp cinnamon
  • 4 cups sliced fresh rhubarb or one 16oz package frozen

Topping

  • 3/4 cup GF flour mix
  • 1/2 cup brown sugar
  • 1/8 tsp salt
  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup GF bread crumbs or Perky's Nutty Rice cereal

Procedure[edit]

  1. Combine sugar, flour and cinnamon.
  2. Include in the mix the rhubarb.
  3. Gently spread this in square baking pan.
  4. Combine flour, sugar and salt, then cut in the butter/margarine.
  5. Include bread crumbs/cereal by stirring.
  6. Spread/sprinkly this topping over the rhubarb in the pan.
  7. Warm oven to 350 degrees F.
  8. Bake for 1 hour.
  9. Serve warm, can add ice cream to top, or yogurt.


References[edit]

  1. Berriedale-Johnson, Michelle (1998). The Everyday Wheat-Free & Gluten-Free Cookbook. Key Porter Books Limited. pp. 160-161. ISBN 1-55263-131-1. 
  2. Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 198. ISBN 0-8050-1210-9.