This Gluten Free Rhubarb Crisp is a delicious way to use those tart and juicy rhubarb stalks. It's a perfect dessert: sweet, tart, crisp and buttery. Served warm, with a scoop of ice cream, it's a truly blissful treat!
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About Rhubarb
Rhubarb is a one-of-a-kind perennial vegetable (yes it is a veggie and not a fruit). It grows as stalks similar to celery and the stalks vary in colour from green, to pink and red.
There is really nothing comparable to the tart, fresh flavour of spring rhubarb. It's one of the first produce items in the spring that we can look forward to in the northern hemisphere.
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Why We Love This Recipe
- This gluten free rhubarb crisp is a delicious way to use up your garden bounty!
- If you're craving pie, but don't want the effort of making and rolling a crust, this classic dessert will satisfy that craving.
- It's not overly sweet, so the tartness of the rhubarb shines.
- The contrast of the crisp topping and the fruity filling is divine.
- It's delicious warm from the oven or cold the next day (or you can reheat in the microwave).
What You'll Need
Topping: Ingredient Notes
- Butter For this recipe there isn't a noticeable difference if you use salted vs unsalted butter. If you use salted butter, though, you can omit the tiny amount of salt in the recipe.
- Flour Gluten-free all purpose flour blends sometimes contain an ingredient called xanthan gum, which is added to aid in stability so that your gluten-free baked items don't fall apart. Some blends have it and some do not. I used a blend that does not, and since this recipe is forgiving (it can, also after all, be called a gluten free rhubarb crumble) it turned out perfectly. That being said, you can also use a flour blend that contains xanthan gum, or you can use wheat flour if gluten is not a concern.
- Oats Use quick oats as opposed to instant or steel cut for this recipe. Oats are naturally gluten free. However, many brands are processed in facilities that also process wheat. For this reason, if you need this dessert to be gluten free, be sure to use a brand of oats that's labeled as certified gluten free. I use this brand.
Filling: Ingredient Notes
- Rhubarb If you don't have your own rhubarb plant, you can find rhubarb at the grocery store or at farmer's markets during the spring (April through June). Look for rhubarb stalks that are tender and crisp. The colour of the stalks doesn't affect how they taste, and you will see both green and red stalks in the same bunch. All are usable in this recipe.
- Brown Sugar The brown sugar in both the filling and the topping for this recipe is light brown sugar. If you use a dark brown sugar, your rhubarb crisp will have a more molasses like flavour.
How To Make It: Step x Step
Whisk together oats, sugar, flour, cinnamon & salt
Cut in the butter using a pastry blender
In another bowl, toss the rhubarb with the other filling ingredients
Spread Filling in your prepared pan
Spread the topping mixture evenly over the filling.
Bake until golden and bubbling
Tips For Success
Make sure that the rhubarb filling is bubbling before removing the crisp from the oven.
Allow the crisp to cool for 5-10 minutes before serving
For even more delicious, serve your rhubarb crisp with a scoop of vanilla ice cream.
You can easily double this recipe and it's ideal for taking to potlucks and cookouts.
Freeze extra rhubarb to make this crisp for a taste of summer on a cold winter day. To freeze, slice rhubarb into half-inch pieces and flash freeze by spreading the pieces on a baking sheet in a single layer. Put the baking sheet into the freezer until the pieces are solid, which should be a couple of hours. Then pack the rhubarb into freezer bags or containers and store in the freezer for up to a year.
Make this recipe dairy-free and vegan by using a butter substitute. (Not margarine).
Variations
Once you've made and devoured this delicious gluten-free rhubarb crisp try some other variations of this easy dessert:
- Try a combo: replace half the rhubarb with apples, cherries, or blueberries.
- Make this recipe any time of year to use fruit that's in season. In summer, replace the rhubarb with peaches for a delicious Peach Cobbler. In the fall, try apples, especially Skillet Apple Crisp, or Apple and Blackberry Crumble. And in the winter use pears.
Recipe FAQs
Yes, you can use frozen rhubarb for rhubarb crisp. First thaw it completely, and once it's thawed, drain any excess liquid before using it.
No. Rhubarb does not need to be peeled.
Chop rhubarb stalks in the same way that you would chop celery stalks. If the stalk is very thick, first slice it length wise before cutting into ½" slices.
You need to use a sharp knife when slicing rhubarb. A dull knife will cause "strings" to come apart from the stalks. (there is no effect on the flavour of the rhubarb, only the texture).
If the filling seems runny when you take the crisp out of the oven, let it cool for 10-15 minutes. It will thicken as it cools.
More Rhubarb:
Rhubarb season is short, so take advantage of it. Try another rhubarb dessert: Rhubarb Blueberry Oatmeal Bars, or whip up a batch of muffins like these Strawberry Rhubarb Muffins. You can also preserve the season by putting up some jars of Rhubarb Jam or even Pickled Rhubarb. And don't miss out on a bright spring cocktail, like this refreshing Rhubarb Gin & Tonic. And here are even more ideas: Rhubarb Recipes
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Gluten Free Rhubarb Crisp
Ingredients
Crisp Topping
- ¾ cup gluten-free quick oats
- ½ cup gluten-free all-purpose flour
- ½ cup light brown sugar
- ½ cup butter cubed
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
Rhubarb Filling
- 4 cups rhubarb sliced into ½" pieces
- ¾ cup light brown sugar
- 2 tbs gluten-free all-purpose flour
- ½ teaspoon cinnamon
Instructions
Crisp Topping
- Preheat the oven to 375°. Grease an 8 x 8 baking pan.
- In a medium bowl, whisk together oats, flour, brown sugar, cinnamon and salt
- Using a pastry blender, or your fingers, cut the butter into the dry ingredients until the mixture is crumbly.
Filling
- Combine rhubarb, brown sugar, flour and cinnamon in a large bowl.
- Spread filling evenly in the prepared baking pan
- Spread the topping mixture evenly over the filling
- Bake 30 minutes until the topping is golden and the filling is bubbling.
- Allow it to cool for 5 to 10 minutes before serving. Serve as-is, or topped with vanilla ice cream.
Sue
Hi there if anyone sees this and knows the answer I’d appreciate as I’m making now
I just noticed in picture it says baking powder. But not in recipie ingredients
Can anyone lmk if it goes it please ? 🙂 tnx so much
First time I made it was very low, flat if that makes sense Maybe cuz baking powder not added ? Tnx
Sue
Hi there. My comment did not show the other day. Not sure why
But I just made the crisp first time ( made others in past never just rhubarb and it didn’t crisp at all and didn’t bubble ?
I’m bringing for company now too. Shoot. Any reason ? My fruit was frozen. I dethawed it , and even squeezed out more liquid. Could have been a touch frozen but hardly. Should I put back in oven ? Even though it was take out over an hour ago Tnx
Colleen
Hi Sue, I'm sorry to hear that your crisp didn't work out. I have a feeling that it's the earth balance that you substituted for butter. I looked it up and it's made from a combination of palm, soy and canola oil along with other ingredients. I don't think it would have the same crisping effect. If you are vegan, I recommend substituting the butter for solid coconut oil instead next time.
Sue
Hi Colleen. I just saw this. Great ! Will try the coconut oil ( virgin. You mean from the jar correct ? I have the nut is refined in house. Going to make tonight for company tom. It still tasted good last time but took a long longer to cook etc
Also. I think I drained too much liquid from frozen fruit as my crisp was skinny ( not high if you know what I mean ) lmk if any other tips. 🙂 would greatly appreciate it. I did strawberry and rhubarb together both frozen Tnx
Sue
Part 2. Sorry forgot to ask. Light brown sugar. ( I never can see that written on the sugar. So do I assume the one that doenst say dark is light ? Lol. Sounds silly but I don’t remember seeing it !! Tnx
Sue
Susan Running
This recipe is exactly what I was looking for, with a gluten-free oatmeal "crisp" on top! Excellent flavor and easy to make! I doubled the cinnamon and cut the sugar, just to suit personal taste. Thank you!
Colleen
Hi Susan, I'm so happy to hear that this rhubarb crisp recipe turned out great for you! Your feedback is very appreciated and thank you for sharing your tweaks.
Susan Running
This is absolutely my new go-to for rhubarb! I'm making my 5th crisp since I found your recipe! Thanks again!
Colleen
You're so welcome, Susan! I love hearing this and I'm so happy that you are loving this recipe. Your feedback is very much appreciated, thank you!
Sue
Hello there. This looks yummy
Question I use earth balance butter , is that ok to use. It’s already kinda soft , not sure if we cut in the butter for the topping ( didn’t read fully yet )
Also , did u ever add a bit of frozen strawberries ( I would let drain as well ) that’s a nice combo Want to try for this sat for a dinner date ?! 😉 tnx I like just rhubarb too just not sure if it will be too tarte in its own
Colleen
Hi Sue! I have never used earth balance butter substitute, so I can't vouch for how it will work in this recipe. You can add strawberries, and that is for sure a delicious combo. However the rhubarb crisp recipe is perfect on it's own and not too tart. Light brown sugar is also called golden yellow sugar. Any kind of brown sugar will work though.
Kimberly
Does this recipe freeze well?
Colleen
Hi Kimberly, I haven't actually tried to freeze a rhubarb crisp, although I always freeze rhubarb and the rhubarb itself freezes really well. If you do freeze it, I would love it if you can share how it went!
Fareen
Looks delicious! I love a good crisp, especially with a scoop of ice cream!
Colleen
Thanks Fareen!
Terri Gilson
I love that this is gluten-free! I can also make it for my aunt - so delicious1
Colleen
I hope you and your aunt enjoy this, Terri!
Jamie
I've only ever had this at a bakery and never made it myself. Now I see how simple and easy it is! It looks so delicious, I'm giving it a try this weekend!
Colleen
You'll love it Jamie! Enjoy!
Tammy
This has become one of my favorite summertime recipes and I love it especially in the morning too! So easy and delicious <3
Colleen
Hi Tammy, I'm thrilled to hear that I have given you a new favorite! And great minds think alike, I love it for breakfast, too. 😋
nancy
every year i keep saying that I will try cooking / baking with rhubarb! maybe this year will be the year - pinned for later!
Colleen
I hope you love it Nancy!
AmyG
I love the fact that I can use frozen rhubarb. There's nothing like being able to cut corners and still end up with an "A "quality dessert.
Colleen
Frozen rhubarb works great Amy! Enjoy!
Tristin
Fruit crisps are the best, I especially can't wait to try it with rhubarb! I really need to try growing my own so that I have access to it, it always sells out!!
Colleen
Hi Tristin. Growing your own plant is ideal if you have the space. Because rhubarb definitely sells out fast!
Vanessa
Yum! This is so good served with a scoop of ice cream.
Colleen
My fave way to enjoy it too, Vanessa! So glad you like the recipe!
Cindy Mom the Lunch Lady
Crisps are such a delicious and easy dessert to make. My family really enjoys them and my rhubarb is so bountiful this spring!
Colleen
Lucky you! You'll be able to make lots of rhubarb treats!