Upside-down Rhubarb Crisp

So far our spring has been unusably cool.  We have had a few nice days in between the cool days to give me some hope that warm weather is going to arrive soon.  Even with this cooler weather, the rhubarb has finally arrived and is everywhere.  I decided to put my first batch of rhubarb to work in an upside-down rhubarb crisp that happens to be gluten free.


I find that if you peel of the outer stringy layer of the rhubarb (which happens to be my daughters favourite activity), you will end up with a smoother texture in your baked good.

rhubarbrhubarb peel

Gluten Free Upside-down Rhubarb Crisp

Makes an 8×8 pan

For the crust:
1/2 cup of butter or margarine
1/2 cup of brown sugar
1 cup of ground oatmeal
1 cup of ground almonds
1 cup of old fashion oatmeal
1/2 teaspoon of cinnamon
1/4 teaspoon of salt

For the filling:
1 tablespoon of butter
1/4 cup of brown sugar
4 pieces of rhubarb
1 1/2 cup of frozen berries (blueberries, strawberries or raspberries)
2 teaspoons of cornstarch
1 teaspoon of vanilla

Preheat your oven to 375F.  In a stand mixer, cream together the butter and brown sugar for a minute or two until light and creamy.  Toss in the ground oatmeal, almonds, whole oatmeal, cinnamon and salt.  Continue to mix for a minute or two until you have a nice crumbly mixture.  Press this mixture into a 8×8 baking pan, pressing a little up the sides.  Bake until golden brown, about 20 minutes.

Meanwhile, begin to prepare the rhubarb.  If desired, peel the outer layer of the rhubarb off before chopping into small pieces.  To begin cooking the filling, melt the butter in a saucepan over medium heat.  Add the sugar, rhubarb, frozen berries and cornstarch to the pan.  Stirring to combine and cook for 10 minutes until the rhubarb and berries have cooked down and become syrupy.  Let the filling cool slightly before pouring on top of the prepared crust.  Bake in the oven until bubbly, about 30 minutes.  Enjoy with some fresh whipped cream or even some vanilla ice cream.


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