Wednesday, 25 May 2016

Rhubarb Crunch ~ Gluten Free

last summer we had friends over, and one of them was allergic to gluten, so we took this recipe and used oat flour instead of white, it turned out super good!

4 cups sliced (about 1/2" thick) rhubarb
1/2 cup white sugar
1 cup old fashion oats blended, or 1 cup of oat flour (those with allergies be sure to use gluten free oats)
1/2 cup white sugar
1 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup margarine, melted

- Spread rhubarb in the bottom of a lightly greased pie plate.
- Sprinkle 1/2 cup of sugar over rhubarb.
- Mix dry ingredients together, add the egg and mix well.
- Spread over rhubarb (it doesn't spread evenly, but it will as it bakes).
- Pour melted margarine over the oat mixture.
- Bake @ 350F for 40-50 minutes until topping is cooked and golden brown.
- Top with ice cream and ENJOY!

*Disclaimer* I don't have a gluten allergy, so if you do, eat at your own risk.