Gluten-Free Rhubarb Crisp with Buckwheat Oat Topping Recipe
This Gluten-Free Rhubarb Crisp is a delicious and tangy dessert featuring tart rhubarb topped with a crunchy buckwheat oat topping. Perfectly baked until golden and bubbly, this crisp is a great gluten-free treat that can be enjoyed warm with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 (large flake oats)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup butter (room temperature)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF (180ºC). Lightly grease an 8-inch (20-cm) square or round baking dish with butter to prevent sticking.
- Mix Rhubarb with Lemon Juice: In a large bowl, combine the chopped rhubarb and lemon juice, stirring well to coat all pieces evenly. This helps to keep the rhubarb fresh and bright.
- Add Sugar and Cornstarch: In a smaller bowl, mix together the sugar and cornstarch thoroughly. Sprinkle this mixture over the rhubarb, stirring gently to combine. Set this filling mixture aside.
- Prepare Buckwheat Oat Topping Dry Ingredients: In a second, larger bowl, combine buckwheat flour, brown sugar, rolled oats, ground cinnamon, and salt. Use your hands to mix and break up any clumps of brown sugar for an even texture.
- Incorporate Butter into Topping: Add the room temperature butter to the oat mixture. Use your fingers to rub and incorporate the butter throughout the mixture until no dry flour remains and the mixture holds together slightly.
- Assemble Crisp: Give the rhubarb filling a good stir, then pour it into the prepared baking dish. Spread it evenly. Sprinkle the buckwheat oat topping evenly over the rhubarb to form a crumbly layer.
- Bake the Crisp: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the topping is golden brown and the rhubarb filling has been bubbling for at least five minutes. This bubbling indicates the filling has thickened properly.
- Cool and Serve: Remove the crisp from the oven and let it cool on a wire rack for about 15 minutes. Serve warm, ideally with a scoop of ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Wash your rhubarb well before chopping to remove any dirt.
- If using frozen rhubarb, no need to thaw; use it directly in the recipe.
- For large rhubarb stalks, slice them lengthwise before chopping to create uniform pieces.
- Ensure the filling bubbles for at least five minutes in the oven to achieve a thickened texture.
- Store leftover rhubarb crisp in an airtight container in the refrigerator for up to five days.
- Reheat individual portions in the microwave for 30-60 seconds or heat the whole crisp in a 350°F (175°C) oven for 15-20 minutes.
- Freeze the crisp for up to 2 months by wrapping tightly in plastic wrap and foil or storing in a freezer-safe container; thaw in the fridge overnight before reheating.
