Gluten-Free Rhubarb Crisp

Name: Gluten-Free Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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; 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

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If you want to make the most of the too-short rhubarb season, this Gluten-Free Rhubarb Crisp recipe has your name written all over it. Made with just 10 simple ingredients, this tasty gluten-free fruit crisp is the ideal warm-weather dessert, and it just so happens to be vegan, too!

Two bowls of vegan, gluten-free rhubarb crisp with vanilla ice cream next to the larger casserole dish filled with the rest of the dessert.

This recipe was originally published on May 17, 2021. It was updated with new photos and information on May 7, 2023.

Ingredients

As promised, you don’t need a ton of ingredients to make a stellar springtime dessert. Here’s everything you’ll need:

Rhubarb - Feel free to use fresh or frozen. Just make sure you only use the stalks and that they’re cut into bite-sized pieces.
Granulated sugar - Organic cane sugar can also be used.
Cornstarch - For thickening the rhubarb filling to a jammy, syrupy consistency. If corn is a no-no for you, feel free to use equal amounts of either potato starch, tapioca starch, or arrowroot powder.
Ground cinnamon - For a touch of warmth. You can also experiment with other warming spices like ginger or cardamom.
Lemon - For the best flavor, you’ll want to use both the zest and juice of a fresh lemon. If you don’t have fresh lemons on hand, you can skip the zest and bottled lemon juice.
Dairy-free butter - For a rich, flavorful topping. If dairy isn’t an issue for you, regular butter also works marvelously!
Gluten-free all-purpose flour - Opt for a blend that has xanthan gum for the best results.
Gluten-free old-fashioned rolled oats - While oats themselves are naturally free from gluten, the equipment they are processed on may not be. If you’re gluten-sensitive, be safe by opting for a certified gluten-free bag. Avoid using quick or instant oatmeal as possible, as it doesn’t have quite the same toothsome bite of old-fashioned oats.
Brown sugar - For caramelly sweetness. Feel free to use either light or dark brown sugar, or swap in a less refined alternative like grated jaggery or piloncillo.
Fine salt - Seasoning is always in style, even for dessert. Adding salt helps to brighten the other flavors and somehow makes the crisp taste sweeter.

Ingredients needed to make gluten-free rhubarb crisp measured out into bowls on a pink table with text overlay.

Fresh vs. Frozen Rhubarb

Fresh rhubarb is often brighter in color and has a crisper texture than frozen rhubarb. It's available only for a short season, so make sure to grab it while you can!

Frozen rhubarb is convenient because it's available year-round and it's already chopped up — hooray for convenience! However, it can be slightly softer and more watery than fresh rhubarb, which can affect the texture of some baked goods (like quickbreads or muffins). To compensate for this, you may need to adjust the amount of liquid or thickener in your recipe to prevent it from becoming too watery.

That said, you're welcome to use either fresh or frozen rhubarb in this gluten-free crisp recipe with no adjustments needed — the base layer is intended to be deliciously syrupy.

Overhead shot of two bowls of vegan rhubarb crisp topped with vanilla ice cream.

How To Make Gluten-Free Rhubarb Crisp

This quick & easy gluten-free, dairy-free rhubarb crisp comes together in just a few simple steps.

Step 1: Prep. Preheat the oven, put a 2 qt baking dish on a baking sheet, and set aside.

Step 2: Make Rhubarb Filling. 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.

Closeup shot of chopped rhubarb after mixing with sugar and cornstarch.

Chunky rhubarb filling in the bottom of the prepared casserole dish.

Step 3: Make Gluten-Free Crisp Topping. 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 coarse crumbs.

Ingredients to make gluten-free oatmeal crisp topping in a bowl.

Gluten-free oatmeal crisp topping in a bowl.

Step 4: Assemble & Bake. Evenly sprinkle it over the rhubarb mixture and bake it for 45 minutes. Let it cool for at least 15 minutes before serving.

Gluten-free oatmeal crumble added on top of the rhubarb filling.

Closeup shot of vegan gluten-free rhubarb crisp with oatmeal crumble after baking.

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.
Please them with pie. Make a super satisfying gluten-free strawberry 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.

Recipe Success Tips

Remove & discard the rhubarb leaves — they’re poisonous!
Buy more rhubarb than you need and freeze it for later. Seriously, the season is SO SHORT and rhubarb is SO GOOD.
Look for certified gluten-free oats and gluten-free flour blends that are specifically designed for baking.
Gluten-free baked goods may take a bit longer to bake than their gluten-containing counterparts. Keep an eye on your crisp and bake it until the topping is golden brown and the filling is bubbly.

Overhead shot of a casserole dish filled with the baked GF rhubarb crisp with a few portions taken out and a silver fork and spoon in the gap.

FAQs

Can I buy rhubarb at the grocery store?

Yes, you can often find rhubarb at the grocery store during the short growing season when it is available. It's usually sold in bunches of bright red or green stalks with other fruits and vegetables. You may also be able to find it in the freezer section!

What goes well with rhubarb?

Rhubarb has a sweet-tart flavor that pairs well with a variety of other flavors. Here are some ideas to get your creative wheels turning:

1. Strawberries: Rhubarb and strawberries are a classic pairing in spring desserts. The whole "if it grows together, it goes together" adage is pretty much written for this stellar combo.

2. Citrus fruits: The bright, zesty flavors of lemon, lime, and orange are a beautiful complement to the tanginess of rhubarb, which is why we add lemon here.

3. Ginger: The warmth and spiciness of ginger add delicious depth to the tartness of the rhubarb.

4. Vanilla: The subtle sweetness and floral notes of vanilla can complement the tartness of rhubarb in a variety of dishes, from pies to yogurt parfaits. I always serve this crisp with a big ol' scoop of vanilla ice cream for just this reason.

5. Oats: Oats are often used in rhubarb crumbles and crisps to add a hearty, nutty flavor and texture to the topping.

Why do gluten-free baked goods often have a gritty consistency?

Gluten-free flours are typically made from a combination of different flours, starches, and binders, such as rice flour, tapioca starch, and xanthan gum. These ingredients don't have the same ability to bind and trap air that gluten-containing wheat flour does, which can affect the texture of the final product.

While the label might claim to be a cup-for-cup flour blend (meaning you can swap it in for regular AP flour), it honestly will depend on the recipe at hand. I suggest researching specifically gluten-free recipes for whatever baked good you're attempting to make rather than trying to adopt a non-GF recipe to become gluten-free, at least as you get your bearings.

In addition, gluten-free flours can be more absorbent than wheat flour, which can cause them to absorb more moisture and make the texture denser or grittier. Oftentimes my recipes call for a resting period, which is essential for letting the flour rehydrate. Don't skip this step!

45 degree angle shot of a white bowl filled with gluten-free rhubarb crisp with oats crumble topping and a scoop of vanilla ice cream on a pink table.

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.

I hope you’re feeling inspired to grab a bunch of rhubarb next time you’re at the farmer’s market so you can try out my family’s favorite gluten-free rhubarb crisp recipe!

Make sure to follow me on Instagram, Facebook, or Pinterest so you can get more gluten-free, vegan baking inspiration. You’re also welcome to sign up for my email newsletter so you can get all of my newest content delivered straight to your inbox!

Square hero shot of a bowl of gluten-free rhubarb crisp in a white bowl with a scoop of vanilla ice cream and a silver spoon.

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