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Healthy Strawberry Rhubarb Crumble

Paleo Strawberry Rhubarb Crumble

Looking for ways to use your fresh rhubarb and strawberries? Look no further than this healthy Strawberry Rhubarb Crumble. It’s the perfect balance of sweet and tart with a healthy dose of nutrients! {Gluten-free, vegan, refined sugar-free}
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 366kcal
Author: Elysia


For the crumble mixture:

For the strawberry rhubarb mixture:

  • 2 cups thinly sliced strawberries
  • 2 cups thinly sliced rhubarb
  • 1/2 cup maple syrup
  • 1 tbsp. cornstarch can also sub in tapioca or arrow root starch


  • Preheat oven to 350 degrees F. Grease an 8x8 baking dish.
  • Combine the almond flour, coconut flour, coconut oil, maple syrup, vanilla extract and salt in a medium-sized bowl.
  • Next, mix the sliced strawberries, rhubarb, maple syrup and corn starch together in a medium bowl until well coated. You can also sub in equal amounts of tapioca or arrow root starch for the cornstarch if you prefer.
  • Press half the crumble mixture into the bottom of the greased baking dish with the back of a spoon or spatula. (You may need to wet the back of the spoon or spatula to prevent it from sticking).
  • Next, evenly distribute the strawberry rhubarb mixture over top of the crumble mixture.
  • Evenly sprinkle the remaining crumble mixture over top of the strawberry rhubarb mixture.
  • Place it in the oven and bake for 30 minutes or until the crumb mixture on the top is golden.
  • Let it cool for at least half an hour before serving. This will allow the mixture to thicken up slightly. Serve by itself or with coconut whipped cream or ice cream if desired.


Calories: 366kcal | Carbohydrates: 37g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Sodium: 80mg | Potassium: 213mg | Fiber: 7g | Sugar: 22g | Vitamin A: 31IU | Vitamin C: 24mg | Calcium: 125mg | Iron: 1mg
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