This Rhubarb Crisp is so easy and is a great gluten and lactose/ dairy free way to enjoy Rhubarb Pie! It is tart and sweet and incredibly easy!
This dessert is perfect for those intolerant of gluten and dairy, but that won’t stop the rest of the family from enjoying it.
It is crunchy thanks to the nuts, flavorful because of the oats and a bit tart and sweet, thanks to the rhubarb.
Only eat the leaf stalks!
Did you know that the only part of the rhubarb plant that is edible is the thick leaf stalks, technically known as the petiole? The leaves and roots are actually quite poisonous.
Is rhubarb healthy?
Rhubarb has many health benefits. It is high in calcium and fiber, contains significant quantities of vitamins K and C and is also high in iron and manganese!
The crisp itself is fairly healthy, due to the fiber from the oats and nuts, as well.
What you need for filling
- raw sugar
What you need for crisp layer
- gluten free oats
- chopped nuts, pecans, walnuts, almonds, hazelnuts, etc.
- coconut oil
- raw sugar
How to make it
- Beat eggs.
- Chop rhubarb into 1/2 inch pieces. Add the rest of ingredients to bowl.
- Mix well.
- Chop nuts.
- Add all ingredients for topping to another bowl.
- Mix well.
- Place filling in bottom of oven-proof casserole.
- Sprinkle with the topping.
Bake for 30-40 minutes, until the topping is golden brown and the filling is hot, bubbly and soft, when pierced with fork.
Pro tips for success
This recipe is incredibly easy and forgiving. But here are a few tips.
- Buy fresh, organic rhubarb. Although rhubarb rarely requires spraying, there are a few insects that farmers may be tempted to spray for. These chemicals will be stored in the stalks (petiole).
- Make sure you source gluten free oats. All oats are not certified gluten free.
- Quantities are not crucial for this recipe. Adding more or less of any ingredient will not ruin the outcome. It will just change the flavor slightly.
- This recipe is on the tart side, so if it’s not sweet enough for you, just add more sugar.
Believe it or not, I actually preferred this crisp to my rhubarb pie, because of the crunchiness the oats and nuts add. It really is 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?
Rhubarb is ridiculously easy to grow. If you love growing your own produce, these articles are packed full of information about how to get that big harvest by the end of the season!
The third is Choosing Plants and Planting Your Garden.
I hope you enjoy this Rhubarb Custard Crisp Recipe! Leave a comment down below! Thanks for stopping by and have fun cooking!
Tools I Use to Make Rhubarb Custard Crisp
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Rhubarb Custard Crisp
For Fruit Filling
- Preheat oven to 350°F.
- Mix all ingredients for filling, set aside.
- Mix ingredients for crumb layer.
- Spread fruit filling in bottom of casserole. Top fruit with crumb layer. 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.