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Rhubarb Crisp with Almond Flour

A delightful dessert that blends tart rhubarb with a crunchy almond flour topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 4 cups rhubarb, chopped (fresh or frozen) Fresh is best, but frozen works too.
  • 1 cup sugar Adjust based on personal taste.
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice Adds brightness.
Topping
  • 1 cup almond flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon For warmth.
  • 1/2 cup butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Toss everything together until well mixed, then spread it evenly in a greased baking dish.
  3. In another bowl, mix the almond flour, rolled oats, brown sugar, cinnamon, and melted butter. Stir until you get a crumbly texture.
Baking
  1. Sprinkle the almond flour mixture generously over the rhubarb layer, covering it well.
  2. Place it in the oven and bake for 30-35 minutes until the topping is golden brown and the rhubarb is bubbling.
  3. Let it cool slightly before serving.

Notes

Serve warm with a scoop of ice cream or whipped cream. Leftovers can be stored at room temperature for 3 days or refrigerated for longer freshness.