Gluten free Rhubarb Crisp
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
Ingredients
Scale
- 3/4 cup gluten-free oatmeal
- 3/4 cup gluten-free flour – avoid using a flour mix, as they contain too much starch. Instead use a mix of flours such as quinoa, rice, or sorghum.
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 2–3 stalks of rhubarb (2 cups, sliced)
- 1 Tablespoon lemon juice
- 2 Tablespoons white sugar
Instructions
- Preheat oven to 350 degrees.
- Slice rhubarb into 1/4-1/2 inch pieces
- Toss with 1 tablespoon or lemon juice, and 2 Tablespoons of sugar
- Spread into the bottom of an 8×8 or 9×9 inch baking dish
- Combine oatmeal, flours, sugars, and butter together until crumbly
- Sprinkle evenly over rhubarb
- Bake for 45 minutes until the topping begins to brown at the edges.
- Serve while warm, with ice cream if desired
- Enjoy!