Description
This Rhubarb Crisp recipe combines tart rhubarb with a sweet and crunchy almond flour topping, making for a delightful dessert that pairs perfectly with a scoop of vanilla ice cream.
Ingredients
Units
Scale
Rhubarb Filling:
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into 1/2-inch pieces
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Topping:
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup whole rolled oats
- 1/2 cup crushed walnuts
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup firm coconut oil, or butter
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease an 8×8-inch baking dish.
- Prepare the rhubarb: In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Work in the coconut oil until the mixture crumbles. Sprinkle the topping over the rhubarb.
- Bake: Bake for 25 to 30 minutes until the topping is golden brown and the rhubarb is soft and bubbling.
- Serve: Let cool for 5 minutes and serve with vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300 kcal
- Sugar: Approximately 20g
- Sodium: Approximately 100mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 5g
- Protein: Approximately 4g
- Cholesterol: 0mg
