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Gluten Free Rhubarb Crisp

Delicious rhubarb & strawberry crisp! Sweet & tangy treat that everyone will love!
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Ingredients Method Video

Ingredients
  

For the crust
  • 1-3/4 cup Gluten free flour
  • 1 tsp Xanthan gum (omit if your flour blend contains it)
  • 1/4 cup Corn starch
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 12 TBS Butter (at room temp)
  • 1 Egg yolk (at room temp)
For the topping
  • 1/4 cup Gluten free flour
  • 1/8 tsp Xanthan gum (omit if your flour blend contains it)
  • 1/2 cup Light brown sugar (packed)
  • 1 tsp Ground cinnamon
  • 3 TBS Butter (melted & cooled)
  • 2 tsp Pure Vanilla Extract
For the filling
  • 8 oz Rhubarb stalks (cleaned & roughly chopped)
  • 8 oz Strawberries (hulled & roughly chopped)

Method
 

Make the crust
  1. Preheat oven to 350F
  2. Line 8" pan with sheets of parchment paper (crisscrossed)
  3. Mix flour, xanthan gum, cornstarch, granulated sugar & salt. Mix well
  4. Add 12 TBS butter & egg yolk & mix together
Make the topping
  1. Remove 3/4 cup of crust dough & transfer to separate bowl
  2. Add brown sugar, cinnamon & additional 1/4 cup flour to the reserved dough
  3. Add melted butter & vanilla. Mix well
  4. Press down & put in the fridge for 15 min to chill
Put it all together
  1. Press the remaining crust dough into the square pan, in an even layer
  2. Scatter chopped strawberries & then the rhubarb on top
  3. Remove crumble from the fridge & break it up & sprinkle over the top evenly
  4. Bake for 45 min, top should be lightly brown & filling should be bubbling
  5. Allow to cool completely before slicing your bars

Video