Gluten Free Rhubarb Crumble Recipe Sugar Free

July 24, 2025 Lauren

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Easy Simple Dessert For Any Occasion!

Looking for a delicious dessert that’s as nourishing as it is comforting? This lectin-free, sugar-free rhubarb crumble is the perfect easy and wholesome treat for any occasion. Whether you’re hosting a dinner party, bringing a dish to a gathering, or simply craving something sweet after a meal, this crumble delivers a warm, satisfying bite without compromising your health goals. It’s packed with tangy rhubarb, naturally sweetened without added sugar, and topped with a golden, crunchy, grain-free crumble that’s full of flavor — not fillers.

Best of all, it’s incredibly simple to make using everyday ingredients, making it your go-to dessert for both special occasions and everyday indulgence. Free from gluten, lectins, and refined sugar, this guilt-free crumble is a feel-good favorite the whole family can enjoy — no one will even guess it’s healthy!

Why You’ll Enjoy This Recipe

No special equipment required. Just cut, cook, mix and bake.
Many variations depending on your taste. You can vary the sweetener, very the topping and vary extras.
Most People Love Rhubarb. Versatile and lectin free, healthy dessert alternative.
Easy and Simple. Ideal for a healthy sweet taste

Ingredients

To cook the rhubarb:

1 bunch of fresh Rhubarb, preferably organic
1/2 – 1 cup of sweetener (I used allulose). Could also use erythritol, monkfruit, stevia, or inulin to keep it lectin free and sugar free.
1 baking dish
1 saucepan
1 teaspoon cinnamon

To make the crumble topping:

1/2 cup coconut flour
1/2 – 1 cup of almond flour depending on how big your baking dish is
4 tablespoons of extra virgin olive oil or avocado oil or coconut oil
1 teaspoon cinnamon
1 – 2 tablespoons of allulose, monkfruit or erythritol. I used allulose.
1 bowl to mix it all in
Optional: 1 teaspoon of vanilla extract

Step-by-Step Instructions

1. Cook the rhubarb

Cut the ends off the rhubarb and rinse in water to remove all dirt. Cut into 3 inch pieces or make sure they fit in the saucepan. Add the sweetener and put on a medium heat, Best to cover the saucepan too with a lid. It will slowly heat the rhubarb and break it down. I found I didn’t need to add any water. Then simmer for about 15 minutes until all the rhubarb is a mushy liquid and blended. When it’s close to done, preheat the over to around 180 degrees. Then take saucepan off the heat when it’s done. Transfer into the baking dish.

2. Mix Crumble Topping

In a bowl, combine the flours, cinnamon (if using) and oil and mix well until it’s crumbly. Sprinkle on top of the rhubarb in the baking dish.

3. Bake

Bake in the over for about 20 – 25 minutes depending on your oven. It will be slightly brown on top when it’s done.

4. Serve

You can serve straight away either on it’s own, or I add some natural coconut yoghurt. You could also add some lectin free, sugar free coconut ice cream, I have a recipe here on my blog.

6. Store

Store left overs in the fridge or freezer. Fridge will last a few days, but freeze if you want it have it much later than that.

Recipe Tips & Variations

You could add “in-season” apple to this or “blueberries” for a different twist.
You could add crushed walnuts to the topping for some extra crunch.
You could add more or less sweetener depending on how you like it.
It’s easy enough to add more rhubarb or crumble if you desire.

Frequently Asked Questions

Q: Can I use sugar instead of sweeteners?
A: Yes. But it means it won’t be lectin free. I love to use allulose for all my baking now as it’s a healthy alternative and prebiotic. It’s now more readily available.

Q: How should I store leftovers?
A: I store mine in glass jars and put in the fridge or freezer, depending how soon you’re going to eat it.

Q: Can I use other flours for the crumble topping?
A: Yes. These flours are especially lectin free so best for your digestion, but I haven’t tried other flours. Other lectin free and gluten free flours to use could include cassava flour or hazelnut flour.

Share Your Rhubarb Crumble Joy!

Give this recipe a try and see if it becomes a go-to favourite like it has for me. I even have it for brunch sometimes for a sweet treat. I’d love to hear though how it turns out for you or if you have other variations you recommend—feel free to leave a comment or share your creative twists on this timeless dessert. Happy baking!