Gluten-free rhubarb crumble

Gluten-free rhubarb crumble
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  • 85 g corn starch
  • 25 g buckwheat flakes
  • 25 g millet flakes
  • 80 g Dansukker Cane Sugar Granulated
  • 1 tsp Dansukker Vanilla Sugar
  • 50 g chopped hazelnuts
  • 100 g butter or margarine

  • 500 g rhubarb, chopped
  • 100 ml Dansukker White Syrup
  • 12 g potato starch

Combine the dry ingredients in a bowl. Add the butter/margarine cut into pieces and rub everything together until the mixture resembles breadcrumbs. Simmer the rhubarb and syrup in a saucepan until the rhubarb is slightly softened. Stir in the potato starch. Pour the rhubarb into a greased pie dish. Sprinkle the crumble over the top. Bake in the centre of the oven at 200 °C for approx. 15 minutes.

The rhubarb can be replaced with other fruit or berries.

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