Gluten Free Rhubarb Crisp is an easy dessert that is loaded with flavour.  This seasonal favourite is a very tasty way to use rhubarb and it will surprise the taste buds of those who are able to consume gluten.

 

The crunchy topping is a blend of Bob's Red Mill Gluten Free All Purpose Flour Blend and gluten free quick oats.

Depending on how  much sauce you want with each serving you may want to serve this dessert in small bowls.

Gluten Free Rhubarb Crisp can be served with its own sweet sauce, that is created while it is baking, as your only topping or...

Add a dollop of your favourite whipped topping.  Either way you will enjoy every mouthful of this decadent dessert.

If you like to smother it with some of the extra sauce it creates when baking you may want to serve it in a bowl.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Gluten Free Rhubarb Crisp I cut some fresh rhubarb into one inch pieces.

Next I dumped some sugar and 2 large eggs into a large mixing bowl.

I used a large rubber spatula to blend the sugar and eggs together.

Then I measured in some Bob's Red Mill Gluten Free All Purpose Flour Blend and some corn starch.

After incorporating the flour and corn starch I dumped in the fresh cut rhubarb.

I used the rubber spatula again to blend the rhubarb in until it was all coated with the flour mixture.

Then I scraped all the rhubarb into a 9" x 13" baking pan and spread it out evenly.

Next it was time to make the topping.  I dumped Bob's Red Mill Gluten Free All Purpose Flour Blend, gluten free quick oats, brown sugar, margarine and salt into a mixing bowl.

I mixed all the ingredients together until they were crumbly.

Then I spread the topping over the rhubarb in the baking pan.

I placed the baking pan in a 375F oven and baked it for 30 minutes or until the the topping was golden brown and the rhubarb was bubbling.

Gluten Free Rhubarb Crisp, smothered in its own sauce created while it is baking, is a delectable seasonal dessert.

You could also provide the option of adding whipped topping to add more colour to this delicious treat!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some more Fruit Recipes you will enjoy...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Gluten Free Rhubarb Crisp:

• Base:
• 8 cups fresh rhubarb cut into 1" pieces
• ¾ cup Bob's Red Mill Gluten Free All Purpose Flour Blend
• ¼ cup corn starch
• 2 cups granulated sugar
• 2 eggs, large
  Topping:
• 2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend
• 1 ½ cups gluten free quick oats
• 1 ½ cups brown sugar
• 1 ¼ cups margarine
• 1 ½ teaspoon salt

How to Make Gluten Free Rhubarb Crisp:

1. Preheat oven to 375F.
2. Cut the rhubarb into 1" pieces.
3. Blend the granulated sugar and eggs in a large mixing bowl.
4. Stir in the Bob's Red Mill Gluten Free All Purpose Flour Blend and the corn starch.
5. Add the rhubarb and stir until it is coated.
6. Spread the rhubarb mixture evenly in a 9" x 13" baking pan.
7. Prepare the topping by combining the second amount of Bob's Red Mill Gluten Free All Purpose Flour Blend, the oats, brown sugar and margarine in a mixing bowl until crumbly.
8. Spread the topping evenly over the rhubarb.
9. Place the pan in the preheated 375F oven for 30 minutes or until the topping is golden brown and the rhubarb sauce in the base is bubbling.
10. Remove from the oven and allow to cool.
11. Serve warm or cold.
12. Serve with its own sauce or also add a dollop of whipped topping.
13. Enjoy!