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Rhubarb Crisp

A delightful dessert featuring a crunchy topping over tart rhubarb, perfect for springtime gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 cups rhubarb, chopped Choose firm, bright stalks for best flavor.
  • 1 cup granulated sugar Adjust to taste.
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
For the topping
  • 1 cup almond flour Can be substituted with all-purpose flour.
  • 1 cup rolled oats Use certified gluten-free oats for a gluten-free option.
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon Can be substituted with nutmeg or allspice.
  • 1/4 cup coconut oil or melted butter Melted butter gives a richer flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract, then spread it evenly in a greased baking dish.
  3. In another bowl, stir together the almond flour, rolled oats, brown sugar, cinnamon, and melted coconut oil or butter until it achieves a crumbly texture.
  4. Sprinkle the almond flour mixture evenly over the rhubarb in the baking dish.
Baking
  1. Bake for 30-35 minutes, or until the top turns golden brown and the rhubarb begins to bubble.
  2. Serve warm with a scoop of vanilla ice cream.

Notes

Store leftovers in the fridge for about 3-4 days. To freeze, wrap tightly and add an additional 5-10 minutes of baking time when ready to cook.