Gluten-Free Rhubarb Crisp

5 from 6 votes

Gluten-Free Rhubarb Crisp

Gluten-free rhubarb crisp is a simple, rustic dessert! A perfect mix of spring rhubarb, crunchy oats, nutty buckwheat flour, and lots of butter. Serve it warm with a scoop of your favorite ice cream!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American / Canadian

Diet: Gluten Free

Servings: servings

Calories: 259kcal

Author: Kelly Neil

Equipment

1 8-inch (20-cm) square or round baking dish glass or metal
Measuring cups and spoons or digital kitchen scale
2 Large mixing bowls
Rubber spatula or wooden spoon
Wire cooling rack

Ingredients

For The Rhubarb Filling

4 cups rhubarb washed, chopped into ½ inch (1 ¼ cm) chunks
2 teaspoons lemon juice
½ cup sugar
¼ cup cornstarch

For The Buckwheat Oat Topping

½ cup buckwheat flour
½ cup brown sugar tightly packed
½ cup rolled oats also called large flake oats
1 teaspoon cinnamon ground
⅛ teaspoon salt
½ cup butter room temperature

US cups - Metric grams

Instructions

Preheat the oven to 350ºF (180ºC). Lightly grease an 8-inch (20-cm) square or round baking dish with butter.
In a large bowl, stir together the chopped rhubarb and lemon juice.
Mix together the sugar and cornstarch in a smaller bowl. Sprinkle the mixture over the rhubarb. Stir well to combine then set aside.
In a second larger bowl, combine the buckwheat flour, brown sugar, oats, cinnamon, and salt. Mix everything together with your hands, breaking up large chunks of brown sugar by rubbing them together with your fingers.
Add the butter to the oat mixture. Again with your hands, rub the butter into the oats. The topping is ready when all of the butter has been incorporated, and no dry bits of buckwheat flour remain in the bottom of the bowl.
Give the rhubarb a good stir then pour it into the prepared baking tin. Spread the rhubarb out into an even layer, then top it all over with the buckwheat mixture. Place the crisp in the oven and bake it for 40 to 45 minutes, or until the top is golden and the rhubarb is bubbling for at least five minutes. Cool the crisp on wire rack for 15 minutes before serving warm with ice cream or whipped cream.

Notes

Wash your rhubarb well before chopping.

To use frozen rhubarb, there's no need to thaw it first. Proceed with the recipe as written.

If your rhubarb stalks are huge, slice them in half lengthwise before chopping them into chunks.

Let the fruit bubble in the oven for at least five minutes to help ensure a properly thickened filling.

Storage

Leftover rhubarb crisp can be stored in an airtight container in the refrigerator for up to five days.

Reheat individual servings in the microwave for 30-60 seconds or place the entire crisp in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed.

You can freeze rhubarb crisp for up to 2 months. Wrap the crisp tightly first in plastic wrap then in aluminum foil, or store it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Nutrition