Gluten Free Rhubarb Crisp
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
304 kcal
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Course
Dessert
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Cuisine
gluten-free
Gluten Free Rhubarb Crisp
Description
This crisp uses sliced rhubarb sweetened with light brown sugar and thickened with gluten-free flour, along with cinnamon for warm spice notes. The topping blends gluten-free oats, flour, butter, and sugar to create a textured, flavorful crust that crisps in the oven. Baking at 375° until bubbling and golden ensures the filling is fully cooked and the topping is crisp.
Serve this crisp warm or slightly cooled, with or without vanilla ice cream, to balance the tartness of the rhubarb. It’s suitable for dairy-free or vegan diets if butter substitutes are used in the topping. The dessert is also practical for make-ahead or doubling for larger gatherings.
When using frozen rhubarb, thaw completely and drain excess liquid to prevent a watery filling. Use a sharp knife to prepare rhubarb stalks to maintain texture, and confirm that the filling bubbles before removing the crisp from the oven to ensure doneness.
Ingredients
Crisp Topping
- ¾ cup quick oats gluten-free
- ½ cup all-purpose flour gluten-free
- 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 all-purpose flour gluten-free
- ½ teaspoon cinnamon
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
- Frozen rhubarb can be used but must be fully thawed and drained of excess liquid before using to avoid a watery filling.
- Chop rhubarb like celery, slicing thick stalks lengthwise before cutting into ½-inch pieces for even texture.
- Use a sharp knife to avoid fibrous texture in the rhubarb slices; dull knives cause stringiness.
- Ensure the filling is bubbly before removing the crisp from the oven to confirm it’s cooked through.
- Serve warm, optionally topped with vanilla ice cream to complement tartness.
- This recipe doubles easily for potlucks or cookouts and can be made dairy-free with butter substitutes (not margarine).
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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