Easy Gluten-Free Rhubarb Crisp

gluten-free rhubarb crisp with cream being poured over it

5 from 1 vote

This garden fresh 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. It is the recipe I have enjoyed since I was a little girl.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: crisp, rhubarb, rhubarb crisp

Servings: servings

Calories: 436kcal

Author: Chandice Probst

Cost: $8

Ingredients

3 cups rhubarb sliced into 1 inch pieces
3 cups peaches diced into 1 inch cubes
1 cup sugar
2 tablespoons cornstarch
1 cup gluten-free all-purpose flour
1 cup certified gluten-free rolled oats
½ teaspoon baking powder
1 cup sugar
¾ cup butter

Instructions

Preheat your oven to 350 degrees
Using a stand mixer cream together butter and 1 cup sugar
Combine all-purpose gluten-free flour rolled oats 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, you want it to remain crumb like.
In a 9 x 13 pan combine peaches, rhubarb cornstarch and ¾ cup sugar together
Using your hands, crumble topping mixture over the fruit. Sprinkle with remaining ¼ cup sugar evenly.
Pro tip: Do not over mix or topping will become dough like
Bake covered for 40 minutes then remove foil and bake another 5-10 minutes until golden and bubbly.
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