Gluten Free Rhubarb Crunch

This recipe is a classic recipe from my mom but tonight we made it gluten free.

You only have to make 2 substitutions to make it the regular way.

1 cup All Purpose Celiac Flour (or regular flour)

3/4 cup quinoa flakes (or rolled oats)

1 cup brown sugar

1/2 cup melted butter

1 tsp cinnamon

Mix until crumbly. Press 1/2 into bottom of a 9" pan.

Add 4 cups of diced rhubarb.

1 cup sugar

2 Tbsp corn starch

1 cup water

1 tsp vanilla

Combine and cook until thick and clear.

Note: If you mix the corn starch and sugar together first and then add the water and vanilla it is much easier.

Pour over rhubarb.

Top with remaining crumbs.

Bake at 350 for 1 hour.

We ate it plain this time but it is great served with vanilla ice cream or cream on it too.

Rating:

Heather, Brad and Erin - 10 - "This is always great!"