My husband has always been a huge fan of rhubarb. This bright red vegetable that is eaten like a fruit makes delicious desserts. When it comes to crisps, this version is a showstopper. Not only is the rhubarb filling the perfect balance of tart and sweet, but this crisp has double the crumble with a layer on both the bottom and top! I mean, that's everyone's favorite part anyway, so why not? With a scoop of vanilla ice cream, this is a dessert you'll love serving to family and friends!
Double Rhubarb Crisp
1 pound fresh or frozen rhubarb, sliced
2 tablespoons cornstarch
1/3 cup sugar
1/2 teaspoon cinnamon
1 cup quick oats
1/2 cup gluten free 1:1 flour blend
1/2 cup sugar
1/2 teaspoon cinnamon
Pinch of salt
1/2 cup butter, cold and cubed (1 stick or 8 tablespoons)
Heat oven to 400°F. Lightly grease an 8X8-inch baking dish. In a mixing bowl, make the filling by combining the sliced rhubarb, cornstarch, 1/3 cup sugar, and cinnamon. Set aside. In another bowl, combine the oats, GF flour, 1/2 cup sugar, cinnamon, and salt. Cut in the butter until crumbly. Sprinkle half of the crumble mixture in the bottom of the baking dish. Top with the rhubarb filling, then sprinkle with the remaining crumble. Bake for 35 minutes or until golden and bubbly. Allow to sit 10 minutes before serving. Serve with vanilla ice cream if desired.
Preheat oven to 400°F. Grease an 8X8-inch baking dish. Gather the ingredients for the filling. You will need about 1 lb. fresh or frozen rhubarb, cornstarch, sugar, and cinnamon.
Clean and slice the rhubarb into chunks.
In a mixing bowl, combine the sliced rhubarb, cornstarch, 1/3 cup sugar, and cinnamon. Stir to combine. Set aside.
Gather the ingredients for the crumble topping. You will need quick oats, gluten free flour 1:1 blend, sugar, cinnamon, and 1 stick butter (1/2 cup).
In another mixing bowl, combine the oats, flour, 1/2 cup sugar, and cinnamon. Add the cubed COLD butter and cut in with pastry cutter or fork until it resembles coarse crumbs.
Place half of the crumble at the bottom of the baking dish. You can just eyeball this.
Next add the rhubarb filling over the crumble layer.
Top all with the remaining crumble, sprinkling to cover all.
Bake for 35 minutes or until it's golden in color and bubbling. Allow to cool on rack for at least 10 minutes before eating. This allows the filling to thicken a little more.
It is so yummy warm with a scoop of vanilla ice cream! And what a pretty dessert with it's red and golden coloring! Once you try a bite, you may never go back to apple crisp again!
Recipe Source: Recipe from Shanna's recipe box