Gluten-Free Rhubarb Crisp (Easy & Tasty!)
This gluten-free rhubarb crisp is one of our favorite summer desserts. It is easy to make and is slightly tart with the perfect amount of sweetness that everyone will love.
Servings: 8 servings
Calories: 436kcal
Ingredients
- 3 cups rhubarb sliced into 1 inch pieces
- 3 cups peaches diced into 1 inch cubes
- 1 cup powdered sugar
- 2 tablespoons cornstarch
- 1 cup gluten-free all-purpose flour
- 1 cup certified gluten-free rolled oats
- 1/2 teaspoon baking powder
- 1 cup sugar
- 3/4 cup butter
Instructions
- Preheat your oven to 350 degrees f
- Using a stand mixer cream together butter and powdered sugar
- Combine all-purpose gluten-free flour rolled oats, sugar and baking powder together in another bowl
- Add the dry ingredients to the butter and sugar mixture and mix until crumbly *Do not over mix or topping will become dough like
- In a 9 x 13 pan combine peaches, rhubarb cornstarch and powdered sugar together
- Using your hands, crumble topping mixture over the fruitPro tip: Do not over mix or topping will become dough like
- Bake uncovered 45 to 50 minutes
- Serve warm topped with vanilla ice cream or cold heavy cream
Notes
Remember that the leaves of rhubarb are poisonous so only use and consume the stalks.
Pro tip: Do not over mix or topping will become dough like
How to store leftovers
Store leftovers in the pan with tinfoil over top in the refrigerator for up to three days. To eat, reheat individual servings in the microwave for 1 minute.Nutrition
Calories: 436kcal | Carbohydrates: 67g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 156mg | Potassium: 314mg | Fiber: 4g | Sugar: 46g | Vitamin A: 765IU | Vitamin C: 7.5mg | Calcium: 77mg | Iron: 1.2mg