Gluten Free Rhubarb Crisp

Name: Gluten Free Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving
Ingredients: ¾ cup gluten-free quick oats; ½ cup gluten-free all-purpose flour; ½ cup light brown sugar; ½ cup butter; ½ teaspoon cinnamon; ⅛ teaspoon salt; 4 cups rhubarb; ¾ cup light brown sugar; 2 tbs gluten-free all-purpose flour; ½ teaspoon cinnamon

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114 reviews

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
304 kcal
Course
Dessert
Cuisine
gluten-free

Gluten Free Rhubarb Crisp

Piper Stevens

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Gluten Free Rhubarb Crisp, (Also called rhubarb crumble) is a simple, classic summer dessert that couldn't be easier to make. It's crisp, fruity, tart and sweet combo is delicious, and perfect as is or with a scoop of ice cream.

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Ingredients

Servings

Crisp Topping

¾ cup gluten-free quick oats
½ cup gluten-free all-purpose flour
½ cup light brown sugar
½ cup butter cubed
½ teaspoon cinnamon
⅛ teaspoon salt

Rhubarb Filling

4 cups rhubarb sliced into ½" pieces
¾ cup light brown sugar
2 tbs gluten-free all-purpose flour
½ teaspoon cinnamon

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Instructions

Crisp Topping

Preheat the oven to 375°. Grease an 8 x 8 baking pan.
In a medium bowl, whisk together oats, flour, brown sugar, cinnamon and salt
Using a pastry blender, or your fingers, cut the butter into the dry ingredients until the mixture is crumbly.

Filling

Combine rhubarb, brown sugar, flour and cinnamon in a large bowl.
Spread filling evenly in the prepared baking pan
Spread the topping mixture evenly over the filling
Bake 30 minutes until the topping is golden and the filling is bubbling.
Allow it to cool for 5 to 10 minutes before serving. Serve as-is, or topped with vanilla ice cream.

Notes

You can use frozen rhubarb for rhubarb crisp. First thaw it completely, and once it's thawed, drain any excess liquid before using it.
Chop rhubarb stalks in the same way that you would chop celery stalks. If the stalk is very thick, first slice it length wise before cutting into ½" slices.
Use a sharp knife when slicing rhubarb. A dull knife will cause "strings" to come apart from the stalks. (there is no effect on the flavour of the rhubarb, only the texture).
Make sure that the rhubarb filling is bubbling before removing the crisp from the oven.
Allow the crisp to cool for 5-10 minutes before serving
For even more delicious, serve your rhubarb crisp with a scoop of vanilla ice cream.
You can easily double this recipe and it's ideal for taking to potlucks and cookouts.
Make this recipe dairy-free and vegan by using a butter substitute. (Not margarine).

Nutrition Information

Show Details

Serving 1g Calories 304kcal (15%) Carbohydrates 49g (16%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 31mg (10%) Sodium 150mg (6%) Potassium 253mg (7%) Fiber 3g (12%) Sugar 34g (68%) Vitamin A 418IU (8%) Vitamin C 5mg (6%) Calcium 97mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 304 kcal

% Daily Value*

Serving	1g
Calories	304kcal	15%
Carbohydrates	49g	16%
Protein	3g	6%
Fat	12g	18%
Saturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	31mg	10%
Sodium	150mg	6%
Potassium	253mg	5%
Fiber	3g	12%
Sugar	34g	68%
Vitamin A	418IU	8%
Vitamin C	5mg	6%
Calcium	97mg	10%
Iron	1mg	6%