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!
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.
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).
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; in the fall with apples, and in the winter with pears.
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.
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.
Gluten Free Rhubarb Crisp
- ¾ cup gluten-free quick oats
- ½ cup gluten-free all-purpose flour
- ½ cup light brown sugar
- ½ cup butter cubed
- ½ tsp cinnamon
- ⅛ tsp salt
- 4 cups rhubarb sliced into ½" pieces
- ¾ cup light brown sugar
- 2 tbs gluten-free all-purpose flour
- ½ tsp cinnamon
- 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.
- 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.