This Rhubarb Custard Crisp is so easy and is a great gluten and lactose/ dairy free way to enjoy Rhubarb Pie!
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
If you have been following my blog for any length of time, you know that I always have to make Mom special recipes that are both gluten and dairy free! The poor thing can eat just about nothing. I try to make her fun recipes that are variations on what I am making for the rest of the family! She will be 89 years old this November and I know how lucky I am to have her! This dessert is no exception. I made this rhubarb crisp for her the day I made “My Mom’s Rhubarb Pie” for the rest of the family!
For this recipe I decided to use the filling for the pie for the fruit layer of this crisp. The fruit is everyone’s favorite part of the pie! I just had to substitute gluten free flour. I used Pillsbury brand.
The crisp layer is simple. A mixture of gluten free oats, almonds, coconut oil a bit of raw sugar and a pinch of salt! Easy, Peasy!
This one is Mom’s favorite to date! She absolutely loved it! Believe it or not, I actually preferred it to the pie. It really was tasty! I so wanted to make a savory dish with rhubarb this year. But alas, I ran out of rhubarb! The only bad thing is that now I have to wait until next year to give a savory dish a go! I guess that’s why seasonal treats tastes so good to us. If we could eat them any day of the year, they wouldn’t be as special, would they?
I hope you enjoy this Rhubarb Custard Crisp Recipe! Leave a comment down below! Thanks for stopping by and have fun cooking!
This is a gluten and lactose version of My Mom's Vintage Rhubarb Pie! It is healthy and delicious!
- 3 cups rhubarb, chopped into 1/2" pieces
- 1 cup turbinado or regular sugar
- 2 tbsp gluten free flour or cornstarch
- 2 eggs, beaten
- 1 cup gluten free oats
- 1 cup nuts, almonds, pecans or walnuts, finely chopped 1 cup total. You can mix up different types of nuts as well, if something different!
- 1 pinch cinnamon
- 3 tbsp turbinado sugar
- 3 tbsp coconut oil, melted
Preheat oven to 350°F.
Mix all ingredients for filling, set aside.
Mix ingredients for crumb layer. Spread half of crumb layer in the bottom of a 9" round or square baking dish.
Spread fruit filling on top of crumb layer. Top fruit with remaining crumb. Spread out evenly.
Bake about 40 minutes until crumble layer is lightly browned and fruit filling is hot and bubbly.
Cool slightly before serving. Can be served hot or cold.