This gluten-free rhubarb crisp has a jammy rhubarb layer under a crunchy oat topping. Made with just 10 simple ingredients, it's the perfect rustic dessert to welcome summer!
I've made this rhubarb crisp recipe every summer for the past few years. No one can ever tell that it's both gluten-free and vegan, and everyone always raves after taking a bite!
This recipe was originally published on May 17, 2021. It was updated with new photos and information on May 7, 2023.
Recipe Highlight
- Easy: It's one of the easiest desserts you can make! If my 7 year old son can make it, you can make it, too.
- Texture: The combination of the jammy rhubarb and the crisp oat topping is so delicious!
- Gluten-Free & Vegan: It's perfect if you're looking for a dessert recipe that doesn't include eggs - they're so expensive these days!
- Fresh or Frozen Rhubarb: It works with either! If you have some chopped rhubarb in your freezer from last summer, go ahead and use that!
Ingredient Notes
As promised, you don’t need a ton of ingredients to make this stunning dessert. Here are some notes on a few of the ingredients:
Rhubarb - Make sure you only use the stalks, and that they’re cut into bite-sized pieces. The leaves are poisonous, so be sure to discard them!
Cornstarch - For thickening the rhubarb filling to a jammy, syrupy consistency. You can also use equal amounts of either potato starch, tapioca starch, or arrowroot powder.
Vegan Butter - You can use regular butter if you can tolerate dairy.
Gluten-free all-purpose flour - Use a 1-to-1 blend that has xanthan gum in it.
Gluten-free old-fashioned rolled oats - While oats themselves are naturally gluten-free, the equipment they are processed on may not be. Choose gluten-free oats to be sure they're gluten-free.
Optional Variations
As much as I love this fruit-forward dessert just the way it is written, feel free to experiment to find YOUR best rhubarb crisp recipe. Here are a few variations worth considering:
- Add berries. Turn it into a gluten-free strawberry rhubarb crisp, raspberry rhubarb crisp, or cherry rhubarb crisp by swapping out up to half the rhubarb for your choice of fresh or frozen berries.
- Make it into a pie. Make a delicious gluten-free rhubarb pie by using this gluten-free pie crust from my dairy free pumpkin pie recipe in an extra-deep pie dish, then fill with the fruit filling and top with the crumble before baking.
- Experiment with different toppings. While the plain gluten-free crisp topping is made with flour, oats, and butter, you can experiment with other gluten-free toppings, such as nuts, seeds, or coconut flakes, for added flavor and texture.
Gluten-Free Rhubarb Crisp Recipe
Ingredients
Rhubarb filling
- 6 cups chopped rhubarb see notes on how to prepare
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon zest optional
- 1 tablespoon lemon juice
Crisp topping
- ½ cup dairy-free butter
- ½ cup gluten-free all-purpose flour
- ¾ cup gluten-free rolled oats
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Put a 2 qt baking dish on a baking sheet, and set aside.
- In a large bowl, combine the sugar, cornstarch, cinnamon, and lemon zest. Add the chopped rhubarb and toss until evenly coated. Add the lemon juice and toss it again. Pour it into the baking dish and set it aside.
- In a separate bowl, combine the gluten free flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Add the butter and use your hands to pinch the butter and incorporate it into the flour mixture until it resembles course crumbs.
- Evenly sprinkle it over the rhubarb mixture and bake it for 45 minutes. Let it cool for at least 20 minutes before serving.
Notes
Nutrition
More Fruity Dessert Recipes
- Do you love lemon desserts? Me too! Try my dairy-free lemon bars, lemon curd cake, lemon curd cookies, or vegan lemon curd.
- These bakery-style blueberry muffins are fluffy, moist, and perfectly domed.
- This mango lime sorbet is so refreshing and super easy to make!
- If you're looking for a patriotic dessert, this 4th of July fruit pizza is for you.
Debra says
I made this last night. Absolutely delicious! I only had 3 cups of rhubarb, so I added 3 cups of strawberries. The topping is nice and crunchy. Will definitely make this again. Thanks for a great recipe!
Ai says
Thank you so much for making my recipe Debra! So glad you liked it 🙂 Strawberry and rhubarb crisp sounds scrumptious!
Kim says
Fresh rhubarb is the best. This recipe is excellent. Thanks for sharing!
Ai says
Thank you for your lovely comment, Kim! I have fresh rhubarb in the fridge right now, waiting to transform into rhubarb crisp tomorrow😉
Iris says
Made this tonight with my daughter. It turned out perfect!
We used 3 cups rhubarb, 3 cups strawberries and coconut sugar.
Yes, also really like that it was crispy on top. Thank you Ai for sharing this recipe! Will definitely be making it many times.
Ai says
Hi Iris! I'm so glad you and your daughter loved the recipe! Thank you so much for such a lovely comment❤️
Sabrina says
My husband is obsessed with rhubarb (we had rhubarb pie at our wedding) and I am gluten, dairy and soy free. I had all the ingredients on hand so I figured I would make him something other than rhubarb sauce. I am so glad I made this recipe! The crisp topping is my favorite crisp topping I have made with my food restrictions. My husband gave it two thumbs up too, and he has no food restrictions. I did swap the cornstarch for arrowroot. I will be making this again!
Ai says
Thank you so much for trying my recipe Sabrina! So happy to hear you and hubby loved it!💖
Bruna says
Love this recipe. It’s easy, quick and so delicious. I have to use gluten free flour but still turns out perfect. I will try to remember to take a pic!
Ai Willis says
Thank you Bruna! I'm so happy you love it!
Lexie says
This was so good! I love more topping though so I would double that part. Paired with vanilla ice cream or cool whip, yum.
Ai Willis says
Thanks Lexie! I'm so glad you loved it!!