Gluten-Free Rhubarb Crisp -

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Gluten-Free Rhubarb Crisp

Sweet-tart rhubab is tucked under a buttery oat blanket in this classic gluten-free rhubarb crisp. Easily made dairy-free if needed.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 320kcal

½ cup granulated sugar
2 tablespoons arrowroot or cornstarch
2 pounds rhubarb trimmed cut into 1-inch pieces (about 6 cups)
1 tablespoon lemon juice
1 ½ cups old-fashioned rolled oats
½ cup oat flour , or gluten-free flour (60 grams)
½ cup brown sugar
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
8 tablespoons unsalted butter , melted and cooled, plus more for the baking dish

Lightly butter an 8 or 9-inch square baking pan. Preheat the oven to 375℉.
Make the filling: In a large bowl, whisk ½ cup granulated sugar and 2 tablespoons arrowroot, then add the chopped 2 pounds rhubarb and 1 tablespoon lemon juice. Stir and toss gently to coat, then spread the filling out evenly in the baking dish.
Make the topping: In a medium bowl, mix together the 1 ½ cups old-fashioned rolled oats, ½ cup oat flour, ½ cup brown sugar, ½ teaspoon fine sea salt, and ½ teaspoon ground cinnamon. Drizzle in the 8 tablespoons unsalted butter and stir until it is incorporated. Scatter the crisp topping evenly over the fruit mixture.
Place in the oven and bake until the topping is golden and firm and the the fruit juices are bubbling around the edges, about 45-50 minutes. Remove to a wire rack and let cool for at least 15 minutes before serving. Crisp may be served warm or at room temperature.

Let it rest - After removing the crisp from the oven, let it sit for 15 minutes so that the filling sets up a bit. I like to let my crisp rest at room temperature for at least an hour so that it's not goopy when I dig into it.

Make it strawberry-rhubarb - Recreate the classic flavor pairing featured in my gluten free strawberry rhubarb crumble in this crisp. Use an equal amount of chopped strawberries and chopped rhubarb in the filling.

Other berries - Raspberries are also a nice choice with rhubarb, or try blackberries.

Add nuts - Substitute ½ cup of sliced almonds (you can toast them lightly or leave them untoasted) for ½ cup of the oats in the topping.

Oat and oat flour substitute - Substitute almond flour and almonds for the oat flour and oats, or use 1 ½ cups of your favorite 1:1 gluten free flour blend.

Make it dairy-free - Substitute your favorite non-dairy butter for the butter or melted coconut oil for the butter.

Honey - Instead of granulated sugar, sweeten the rhubarb with ½ cup of honey.