Strawberry-Rhubarb Crumble Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1-1/2 cups sliced fresh or frozen rhubarb
1/2 cup sliced fresh strawberries
3/4 cup sugar
4 tablespoons brown rice flour, divided
1/2 teaspoon ground cinnamon
1/2 cup gluten-free cornflakes, crushed
2 tablespoons brown sugar
1/8 teaspoon gluten-free vanilla extract
2 tablespoons cold reduced-fat butter
Instructions
In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray.
In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
Bake at 350 ° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving.
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