Strawberry Rhubarb Skillet Crumble (gluten free)

Strawberry Rhubarb Skillet Crumble ~ a delicious and naturally gluten free dessert made with the juiciest strawberries and tart rhubarb ~ be sure to save a piece for breakfast!

strawberry rhubarb skillet crumble

We’re smack dab in the middle of the early spring paradox. By noon the sun is warming the backs of our necks, we slip on flip flops and get all excited about the 2 for 1 strawberry sale. But by 5 pm we’re slamming the windows shut and grabbing our thickest cardigan and fuzzy socks. A cold strawberry isn’t going to cut it. What we’re really craving is a bubbling cauldron of ruby red fruit oozing out from under a sizzling crumble crust, tamed by a single, swirling stream of melting vanilla ice cream.

I’ve been plotting to make this crumble for a while now, just waiting to pounce when the first rosy stalks of rhubarb made their appearance. Rhubarb is an early spring crop, and it only seems to show up in stores during its season. Technically it’s a vegetable. I found mine wedged in next to the chard…keep a sharp eye out. The day after tomorrow is California Strawberry Day, so this crumble combo is pure serendipity.

Fresh strawberries are almost always too sour for me except for maybe one or two weeks a year. But who cares if the berries are freakishly large and a little pale inside… once you cook them they become sweet and jammy and really really good. The sweetness of the strawberries with the tart of the rhubarb balance each other out so well.

This is my favorite way to cook. It’s not fussy in the least, and it showcases the ingredients beautifully. For this one you only need rinse and rough chop the fruit, and toss it with a little sugar and lemon juice. You don’t need to be precise, just fill the bottom of your baking dish or skillet.

I usually toss together crumble toppings by eye. To make this one easy to remember I kept the amounts equal all around. I used oat flour, which I love for the flavor, but you can substitute regular flour. The hazelnut meal adds a rich note to the crust, but of course you can use any nut you like.

strawberry rhubarb skillet crumble 1

I say lay a big scoop of vanilla on it asap, and eat it while it’s steaming hot— just be careful not to scald your tongue or get brain freeze.  (Even if you do, it’ll be worth it.)

TIP: A cast iron skillet is a fabulous pan to have in the kitchen, they’re inexpensive and wear like, well, iron! I love Lodge brand, they’re the classics. You can find them here.

strawberry rhubarb skillet crumble 4

If you love rhubarb, try my NO BAKE RHUBARB DREAM BARS ~ they have a heavenly texture. And if you’re more partial to strawberries, I love my STRAWBERRY SHORTCAKE SCONES,

5 from 4 votes

Strawberry Rhubarb Skillet Crumble (naturally gluten free)

A classic American dessert that usher in spring like no other!
Course Dessert
Cuisine American
Yield 8 -10 servings
Calories 207.9kcal
Author Sue Moran


  • scant 1 lb strawberries washed, hulled and chopped
  • scant 1 lb rhubarb washed, trimmed, and thinly sliced
  • 1/2 cup sugar
  • juice of 1/2 lemon
  • 2 Tbsp oat flour


  • 1/2 cup old fashioned rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup oat flour
  • 1/2 cup ground hazelnuts
  • 1 tsp vanilla extract
  • 5 Tbsp unsalted butter divided, at room temperature


  • Set oven to 350F
  • For the fruit filling, mix the strawberries, rhubarb, sugar, lemon juice, and oat flour together in a bowl. Put it in a 10 inch cast iron skillet or baking dish of your choice.
  • Mix the dry ingredients together and then, using your fingertips, mix in 4 Tbsp of the soft butter and the vanilla extract. Break up the butter into small pieces and keep mixing until there is no longer any dry flour, and the topping has a nice large crumbly texture.
  • Scatter the topping over the fruit evenly.
  • Dot with the last Tbsp of butter
  • Bake for 45 minutes until golden browned and bubbling like crazy.

Cook's notes

  • You can do this with all strawberries, or even all rhubarb if you like.  If you go with all rhubarb you may need more sugar.
  • This makes a FABULOUS breakfast.


Calories: 207.9kcal | Carbohydrates: 30.6g | Protein: 2.87g | Fat: 9.14g | Saturated Fat: 4g | Sodium: 6.63mg | Fiber: 2.97g | Sugar: 20.13g
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

 Don’t forget to pin this gluten free strawberry rhubarb crumble!


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    Leave a Reply

    Please rate this recipe!

  • Reply
    May 28, 2021 at 5:32 pm

    5 stars
    Made your fabulous Strawberry Rhubarb Crumble today, oh so good, perfect!

  • Reply
    Geraldine Pierce
    July 15, 2020 at 10:30 am

    My favorite combo since I was a kid is Strawberry Rhubarb. Could I use frozen fruit? I froze a whole bunch of each. Also can I leave out the ground nuts? Thanks

    • Reply
      July 15, 2020 at 12:32 pm

      Yes to all! Frozen fruit will work, and you can leave out the nuts. Use more oat flour if you like.

  • Reply
    Robin Shanahan
    May 13, 2019 at 2:33 pm

    Hi Sue,

    Love your recipes and am going to try and re configure this strawberry rhubarb. recipe for low carbs. I’ll let you know how I make out.

    Also, For some reason Im not getting your daily emails?

    Thanks !

    • Reply
      May 13, 2019 at 3:43 pm

      Good luck with your experiments, I can’t wait to hear what you come up with. As for the emails, I’ve learned it’s super complicated why some mail gets delivered and some doesn’t. I’ll check your address on my list and make sure it’s still there.

  • Reply
    April 23, 2017 at 10:18 am

    any chance I can use the oats, but substitute almond flour? or gluten free a/p flour?

    • Reply
      April 23, 2017 at 12:30 pm

      Crumbles are super forgiving, Kathy, so I think almond flour or gluten free would work just fine. I think I have a peach crumble somewhere on the blog that uses almond flour, it’s delicious!

  • Reply
    April 30, 2013 at 3:40 pm

    Love! This looks incredible!!

  • Reply
    Todd Albala
    April 30, 2013 at 2:58 pm

    Would luv to try this but my wife absolutely dislikes Rhubab. Any suggestions for replacement,? raspberry

    • Reply
      February 20, 2019 at 7:05 pm

      You could use all strawberries, or raspberries would be a great substitution.

  • Reply
    shannon weber
    March 30, 2013 at 12:25 pm

    this looks magnificent; we had a crap crop of rhubarb here last year, and none of it was fit for cooking, at least that i could find. this year – like just yesterday – I found the deepest, darkest red rhubarb amongst, yes, the chard, and i can’t wait to make something with it. This will be on the list, and you know, rhubarb really needs a longer season.
    side note; since i took a wee break from blogs while on vacation, i totally missed you. However, how much fun have i had catching up this morning with all your posts that happened while i was away? SO MUCH FUN, Sue. I adore you and your food.

  • Reply
    March 21, 2013 at 2:54 pm

    I love the flavor of strawberry and rhubarb but have never tried baking with rhubarb before. This crumble looks so delicious that I have to give it a try! Thanks!

  • Reply
    SavoringTime in the Kitchen
    March 20, 2013 at 9:47 pm

    I can’t wait to cut my very first stalks of rhubarb this year. I planted some a couple of years ago and this will be the first season it’s okay to pick some. This sounds delicious!

  • Reply
    March 20, 2013 at 1:34 pm

    i haven’t broken out my flip-flops yet, but it’s coming!
    i absolutely love this, sue, from the colors all the way to that buttery topping. vanilla ice cream is a must for something like this!

  • Reply
    Heather Schmitt-Gonzalez
    March 20, 2013 at 1:02 pm

    I am dying for some fruits and berries to come into season around here…fruit crisps, crumbles, and pies are my favorite. This sounds amazing!

  • Reply
    Kitchen Belleicious
    March 20, 2013 at 2:29 am

    i am ready for this crumble to crumble in my mouth! I mean seriously- it is just gorgeous. WOW

  • Reply
    Averie @ Averie Cooks
    March 19, 2013 at 8:13 pm

    My mom used to make a crumble in a 9×13 pan with my dad’s garden raspberries when I was growing up that looks so similar to what you’ve done in this skillet. I adored it. This post reminds me of summers and my childhood 🙂 I have a skillet bread recipe coming tomorrow. Love making things in them – such a timesaver! And glad I’m not the only one who thinks fresh strawberries can be awfully tart except 2weeks a year!

  • Reply
    Mary Younkin
    March 20, 2013 at 1:14 am

    You’re killing me today. Strawberries and rhubarb is a favorite combination for me and I would LOVE to have a huge scoop of your crumble. It looks perfect. I bet the ground hazelnuts give the crust an unexpected and deliciously unique flavor.

  • Reply
    Sue/the view from great island
    March 19, 2013 at 9:18 pm

    Some things are so much better cooked–that garden raspberry crumble sounds wonderful—imagine having enough home grown raspberries to fill a 9×13 pan!

  • Reply
    March 19, 2013 at 7:48 pm

    This does steer my thoughts to warm Spring days. So far it has been hit and miss weather wise but I would never pass up on a crumble like this.

  • Reply
    March 19, 2013 at 7:34 pm

    Yum, your crumble looks so delicious, especially with the ice cream!

  • Reply
    Tricia Buice
    March 19, 2013 at 4:38 pm

    Wow Sue – I can never get a pretty crumble photo but you got about 10! Very nice and I am so ready for spring. We still have snow hiding in the corners of our yards. Love strawberry and rhubarb – they are made for each other!

  • Reply
    March 19, 2013 at 3:24 pm

    Making this as soon as I see rhubarb, thanks Sue as always!

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