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Gluten Free Rhubarb Crunch

Course: Dessert
Servings: 16 servings
Calories: 420kcal
Author: Tessa Ludwig

Ingredients

Crumb Topping

  • 2 cups Namaste gluten free perfect flour blend
  • 1 1/2 cups gluten free quick oats
  • 2 1/4 cups brown sugar
  • 1 cup salted butter melted
  • 2 tsp cinnamon
  • 1 tsp xanthan gum
  • 1/2 tsp Salt

Rhubarb

  • 8 cups fresh diced rhubarb

Syrup Mixture

  • 2 cups granulated (white) sugar
  • 4 TBS cornstarch
  • 2 cups water
  • 2 tsp vanilla

Instructions

  • Preheat oven to 350 degrees.

Crumb Topping

  • Melt butter
  • Mix all crumb topping ingredients in a medium sized bowl; Namaste flour, gluten free oats, brown sugar, melted butter, cinnamon, xanthan gum, and salt.
  • Press 1/2 of the crumb mixture in the bottom of a 9x13 baking pan. Save the other 1/2 for topping.

Rhubarb

  • Cover bottom layer of crumb mixture with fresh diced rhubarb

Syrup Mixture

  • In a medium saucepan combine sugar, cornstarch, water, and vanilla.
  • Place on medium heat, cooking and stirring until thick and clear.
  • Pour over rhubarb.

Crumb Topping

  • Put remaining crumb mixture on top.
  • Place in preheated oven and bake for 1 hour.
  • May need to place baking sheet under to avoid hard to clean spills in the oven.

Serve with homemade whipped cream or vanilla ice cream.

    Nutrition

    Serving: 1cup | Sodium: 26.4mg | Sugar: 51.7g | Fiber: 2.4g | Potassium: 60.4mg | Cholesterol: 32.5mg | Calories: 420kcal | Monounsaturated Fat: 3.3g | Polyunsaturated Fat: 0.4g | Saturated Fat: 7.3g | Fat: 12.1g | Protein: 2.7g | Carbohydrates: 74g