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.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: crisp, rhubarb, rhubarb crisp
Servings: 8 servings
Calories: 436kcal
Author: Chandice
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
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.
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