Rhubarb Crisp
Super easy
When it's rhubarb season it's time to make a crisp. Tart and tangy, this hit the spot.
| Category: | Sweets |
Ingredients
For
8
Serving(s)
Filling
| 6 cups rhubarb, chopped |
| 2/3 cup white granulated sugar |
| 3 tbsp Frankie's gluten-free All-purpose flour blend |
| 1/2 tsp cinnamon |
Topping
| 3/4 cup gluten-free rolled oats |
| 3/4 cup brown sugar |
| 6 tbsp Frankie's gluten-free all-purpose flour blend |
| 1/2 tsp cinnamon |
| 6 tbsp butter, softened |
| 1/3 cup coconut, shredded, unsweetened (optional) |
Rhubarb Crisp Directions
Pre-heat oven to 375F/190C
Grease/butter a casserole dish (approximately 8x12inches/20x30cm)
Make the filling: Clean and chop rhubarb and place in a bowl. Add white sugar and Frankie's gluten-free All-purpose flour blend and cinnamon. Combine and pour into casserole dish.
In a separate bowl make the topping. Combine the rolled oats, brown sugar, Frankie's gluten-free All-purpose flour blend, cinnamon, softened butter and coconut. Stir and pour on top of the filling.
Bake in oven for 30 minutes or until golden and bubbly on top. Serve warm. Refrigerate any left-overs.
