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These nut-free, gluten-free strawberry crumble bars deliver a jammy strawberry-rhubarb filling and a crisp golden topping in 45 minutes, thanks to arrowroot for thickness and 1:1 gluten-free flour for structure- sliceable, sweet-tart, and picnic-ready.
Recipe Breakthrough: Nut-Free Meets Gluten-Free
Reader requests for a rhubarb treat pushed me to find a crumble bar that everyone can enjoy. Swapping in King Arthur 1:1 Gluten-Free Flour kept the crust sturdy without any almonds or oats, so the bars stay crisp and allergy-friendly.
Craving more gluten-free crisps? Try my mixed berry crisp or cozy grain-free apple crisp next. If strawberries are your thing, don't miss this paleo strawberry shortcake or these cheesecake bars!
Ingredients You'll Need
- Strawberries + Rhubarb: Fresh or frozen work great. The arrowroot prevents a soupy filling.
- Lemon Juice: Brightens the fruit.
- Arrowroot Powder: Gluten-free thickener that sets juices fast.
- Butter: Cold and cubed. Swap coconut oil for dairy-free.
- Gluten-Free 1:1 Flour Blend: Already contains xanthan gum for lift.
- Sugar, Baking Powder, Salt, Egg, Vanilla: Pantry basics for sweetness and structure.
How to Make Gluten-Free Strawberry Rhubarb Crumble Bars
Step 1: Heat oven to 375°F. Line a 9×9-inch pan with parchment. In a bowl, toss strawberries, rhubarb, lemon juice, sugar, and arrowroot. Set aside.
Step 2: In a food processor, pulse flour, sugar, eggs, baking powder, and salt. Add butter and pulse to pea-size crumbs. You’ll have a clumpy dough.
Step 3: Press half the dough firmly into the pan for a compact crust.
Step 4: Spoon fruit evenly on top, pressing lightly so pieces lie flat.
Step 5: Crumble remaining dough over the fruit, leaving some gaps for steam. Bake 35-40 minutes until the topping is golden and the fruit bubbles. Cool completely, then cut into 16 squares.
Topping & Texture Fixes
- Pale topping? Broil the finished pan 60 seconds for added color.
- Too much juice? Increase arrowroot to 1 ½ tablespoons for frozen fruit.
- Burning crumbs? Tent loosely with foil at the 25-minute mark.
Loving berries in your baked goods? Try my gluten-free blueberry lemonade scones next!
Expert Tips
- Dairy-Free: Replace butter with cold coconut oil, then chill the crumble for ten minutes before pulsing. The extra chill keeps the topping clumpy and crisps up just like butter- no dairy required.
- Make Ahead Tips: Bake, cool, and slice. Freeze bars on a sheet pan, then store stacked with parchment for up to three months. Thaw 30 minutes at room temp for bakery-style edges.
Recipe FAQs
Yes. Use 3 cups diced berries. Keep the arrowroot the same.
Botanically, it’s a vegetable, but U.S. law classifies it as a fruit for trade.
Over-mixing the dough creates excess starch. Make sure to pulse just until combined.
Store covered in the fridge up to five days.
More Fruit-Filled Desserts
Gluten Free Strawberry Rhubarb Crumble Bars
Equipment
Ingredients
Filling
- 1 ½ cups diced strawberries
- 1 ½ cups diced rhubarb, sliced into ¼ inch thick
- 1 tbsp fresh lemon juice
- ⅓ cup granulated sugar
- 1 tbsp arrowroot powder
Crust & Crumble Topping
- 2 cups King Arthur Gluten Free 1:1 Flour
- ⅔ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, cut into chunks
- 1 egg
- 1 tsp vanilla
Instructions
- Preheat oven to 375. Spray or line a 9×9 baking pan with parchment paper.
- Combine the filling ingredients in a bowl and stir to combine. Let them sit on the counter while you make the crust and crumble topping.
- Combine the crust/crumble ingredients in a food processor and pulse until a dough forms. Press half of the dough into the bottom of the pan to create an even crust.
- Add the strawberry rhubarb filling on top and spread out evenly using a spatula. Press down slightly so the strawberries are lying flat.
- Use your hands to place small pieces/crumbles of the remaining dough on top to form the topping until it's all used up.
- Bake at 375 for 35-40 minutes until the bars are slightly browned. Let them cool completely, then carefully cut into16 squares. Enjoy!
Notes
- Dairy-Free: Replace butter with cold coconut oil, then chill the crumble for ten minutes before pulsing. The extra chill keeps the topping clumpy and crisps up just like butter- no dairy required.
- Make Ahead Tips: Bake, cool, and slice. Freeze bars on a sheet pan, then store stacked with parchment for up to three months. Thaw 30 minutes at room temp for bakery-style edges.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This was incredible! My whole family said “wait this is gluten free” huge crowd pleaser! Thanks!