Delicious Gluten-Free Rhubarb Crisp That Everyone Will Love

This delightful gluten-free rhubarb crisp combines the tartness of rhubarb with a crunchy topping, making it a guilt-free dessert everyone will enjoy.

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Prep Time 20

Cook Time 35

Cooling Time 15

Total Time 1 10

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 cups Rhubarb, chopped Use red stalks for the best flavor and appearance.
1 cup Turbinado Sugar Can be replaced with white or brown sugar.
2 tablespoons Gluten-Free Flour or Cornstarch Acts as a thickener.
2 large Eggs Beat before combining.

For the Topping

2 cups Gluten-Free Oats Opt for certified gluten-free.
1 cup Nuts (Almonds, Pecans, or Walnuts), chopped Mix different nuts for a delightful twist.
1 teaspoon Ground Cinnamon Adjust based on taste preference.
½ cup Coconut Oil, melted Can be swapped for vegan butter.

Equipment

Mixing Bowl
baking dish
Spatula

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the chopped rhubarb, turbinado sugar, gluten-free flour or cornstarch, and beaten eggs. Stir until well coated.
In a separate bowl, mix together the gluten-free oats, chopped nuts, ground cinnamon, and melted coconut oil. Stir until crumbly.
Spread the rhubarb filling evenly in a greased baking dish.
Evenly distribute the topping over the rhubarb filling.
Bake in the preheated oven for 30-40 minutes, until the topping is golden brown.
Remove from the oven and let cool for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 75mgPotassium: 220mgFiber: 4gSugar: 15gVitamin A: 150IUVitamin C: 7mgCalcium: 30mgIron: 1mg

Notes

Serve warm or cold, optionally with a scoop of dairy-free ice cream.

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