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Gluten-free Rhubarb Crisp

Baked rhubarb with oatmeal crisp and a scoop of ice cream on a white dessert plate.
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This gluten-free rhubarb crisp pairs a rich, tart rhubarb filling with a crunchy almond flour and oat topping. It is a simple spring and summer dessert, best served warm with a scoop of vanilla ice cream on top.

Ingredients

Scale

For crisp topping:

  • 1 cup (95 g) gluten-free instant oatmeal
  • 1/3 cup + 1 tablespoon (80 g) brown sugar
  • 1 tablespoon (6 g) almond flour
  • 1.4 oz. (40 g) butter, melted

For rhubarb filling:

  • 12.3 oz. (350 g) fresh rhubarb, cut into cubes
  • 1/3 cup (75 g) granulated sugar
  • 2 1/2 tablespoons (35 ml) heavy cream
  • 1/4 teaspoon vanilla extract
  • 1 pinch of salt

* If needed, please refer to Baking Conversion Charts.

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Instructions

  1. Preheat the oven to 355°F (180°C). To make a crisp topping, place oatmeal, brown sugar, almond flour, and melted butter in a mixing bowl, and combine.
  2. To prepare the rhubarb filling, wash and dice the rhubarb into 1-inch/2.5-cm cubes. In a separate bowl, combine rhubarb, granulated sugar, cream, vanilla extract, and salt. Pour the rhubarb mixture into a 9.5-inch/24 cm glass pie baking dish.
  3. Sprinkle the crisp over the rhubarb preparation. Bake in the lower half of the oven for 40 to 50 minutes or until crispy brown and bubbly. Serve it hot, warm, or cold with a scoop of ice cream.

Notes

  1. Cut rhubarb into 1-inch/2.5 cm good-sized chunks to keep their shape after baking. You can also cut rhubarb into thinner slices if you prefer. 
  2. Use any oven-safe baking dish for baking the rhubarb crisp. To re-calculate the amount of ingredients, use this simple cake pan converter.
  3. You can also make the dessert in individual ramekins, placing them on a baking sheet. It will catch the fruit bubbling while baking. You may need to decrease the baking time by 5 to 10 minutes.
  4. Add a few chopped walnuts, chopped pecans, or slivered almonds to the crisp topping if desired.
  5. To reduce the amount of sugar in the crisp topping, replace some of it with a few chopped Medjool dates.

Nutrition

Find it online: https://www.bakinglikeachef.com/gluten-free-rhubarb-crisp-recipe/