Gluten-free Rhubarb Crisp

White plate filled with rhubrab crisp with crispy topping.

5 from 1 vote

This gluten-free Rhubarb Crisp is so easy and is a great gluten and lactose/ dairy free way to enjoy Rhubarb Pie! It is tart and sweet and incredibly easy!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 197kcal

Author Beth Neels

Cost $3

Equipment

Ingredients

For Fruit Filling

3 cups rhubarb, chopped into 1/2" pieces
1 cup turbinado sugar, can sub white sugar
2 tbsp gluten free flour or cornstarch
2 eggs, beaten

For the Crisp/ Crumble Layer

½ cup gluten free oats
½ cup nuts, almonds, pecans or walnuts, finely chopped 1 cup total. You can mix up different types of nuts as well, if something different!
1 pinch ground cinnamon
2 tablespoons turbinado sugar, can sub white sugar
2 tablespoons coconut oil

US Customary - Metric

Instructions

Preheat oven to 350°F.
Mix all ingredients for filling, set aside.
Mix ingredients for crumb layer.
Spread fruit filling in bottom of casserole. Top fruit with crumb layer. Spread out evenly.
Bake about 40 minutes until crumble layer is lightly browned and fruit filling is hot and bubbly.
Cool slightly before serving. Can be served hot or cold.

Notes

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition