It’s still rhubarb season, at least at my house and garden! The last three desserts I made were this recipe. It was super easy and super yummy. I swear it tasted like there were cherries in there! My brain can hardly believe I never made rhubarb crisp; make apple crisp all the time in the fall and winter…so glad I tried it this spring. Hence, my sharing of this tasty quick dessert with you.  Makes a yummy breakfast too!

It keeps about 3 days depending on humidity. I have a glass baking dish with a plastic lid for keeping things fresh; works great.

Notes; any gf flour blend will do, I use King Arthur blend.  You can use sliced or slivered almonds. Or no nuts! Tried it with both nuts and I prefer walnuts.  I think the walnuts add a hint of cherry flavor to the result. But great with no nuts too…

Rhubarb Crisp

Ingredients

Fruit layer

4-5 cups rhubarb cut into ½ inch bits (I do 5 cups)

¾ cup sugar (could use up to a cup if you like it sweeter)

¼ cup tapioca starch (or cornstarch if you chose)

3/4 tsp. cinnamon

Topping

½ cup gf flour blend

1 cup gf oats (not quick ones!)

½ cup brown sugar

½ tsp. cinnamon

¼ cup brown sugar, not packed

¼ cup butter, cold

½ cup walnuts (optional)

DIRECTIONS:

Heat oven to 350 degrees. Spray inside of 8×12 glass baking dish; any dish roughly that size will do. In a large mixing bowl dump all the dry ingredients; sugar, starch and cinnamon. Mix a bit; add rhubarb, mix well. Dump into baking dish.

Dump all dry ingredients left except nuts into bowl of stand mixer, blend briefly. Add butter which you have cut up into about 12 or more tiny bits; a few cuts with a knife do it quick. Blend a minute or so until you can’t see the butter. Add nuts. Pour over the rhubarb. Bake on middle shelf for 35 to 40 minutes; the thicker the layer of fruit is the longer it takes; you want it bubbling and the top lightly browned. Let cool at least 15 or 20 minutes.  Great with vanilla ice cream or plain Greek yogurt on top. Store with a tight lid on top. Enjoy!