Gluten Free Raspberry Rhubarb Crumble


For the filling:

1 cup chopped rhubarb

2 tablespoons lemon juice

1/4 cup sugar

1/4 cup GF flour

1 cup fresh or frozen raspberries

For the crumble topping:

1 cup GF flour

1/3 cup sugar

1/4 cup brown sugar

1 stick cold salted butter

1/2 teaspoon cinnamon

1/2 teaspoon cardamom


Combine lemon juice, sugar, flour, rhubarb, and raspberries in a bowl

Pour mixture into a baking pan

In another bowl, combine all ingredients for the crumble topping until the mixture is crumbly

Distribute the crumble topping evenly over the filling

Bake in the oven at 350 degrees for 35 – 40 minutes


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