Rhubarb Crisp – Gluten Free, Dairy Free
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.
Rhubarb is and easy plant to grow. It like moist, well drained soils. Make sure you leave at least 6 leaf stalks when you pick your rhubarb. If you don’t grow your own rhubarb, it can be found at farm stands from April through the end of June, depending on where you live.
Feel free to add strawberries if you’d like a strawberry rhubarb crisp.
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. Only use the red stalks.
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
- rhubarb
- raw sugar
- eggs
- cornstarch
What you need for crisp topping
- gluten-free oats
- chopped nuts, pecans, walnuts, almonds, hazelnuts, etc.
- cinnamon
- salt
- coconut oil – you can substitute vegan butter if you don’t have coconut oil.
- raw sugar – brown sugar is a great substitute for the 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.
- Stir to mix well.
- Place the filling mixture in bottom of oven-proof baking dish.
- Sprinkle with the topping.
Bake for 30-40 minutes, at 350 degrees F, until the topping is golden brown and the filling is hot, bubbly and the rhubarb is tender, 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.
- Serve with a scoop of vanilla ice cream.
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!
Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden.
The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest. This article has over 100 FREE recipes for preserving your harvest!
Other fruity desserts
Tools I Use to Make Rhubarb Custard Crisp
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Gluten-free Rhubarb Crisp
Ingredients
For Fruit Filling
- 3 cups rhubarb, chopped into 1/2″ pieces
- 1 cup turbinado sugar, can sub white sugar
- 2 tbsp gluten free flour or cornstarch
- 2 eggs, beaten
For the Crisp/ Crumble Layer
- ½ cup gluten free oats
- ½ 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 ground cinnamon
- 2 tablespoons turbinado sugar, can sub white sugar
- 2 tablespoons coconut oil
Instructions
- 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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Nutrition
Originally published August 11, 2017. Updated March 15, 2022.
I just was gifted some rhubarb and will make this – looks delish. Assuming it’s one cup of any of the choices of nuts, not necessarily a cup of each, correct? Thank you!
Yes, I am sorry, Meri! I will change the wording to make that more clear! I hope you enjoy it! Let me know what you think!
Sorry for my delay, but was revisiting this recipe as I want to try this with strawberries. I will say this is truly one of my favorite desserts I’ve every made (and I make a lot). So delicious!!
I love it! Strawberries would be a great addition too! Add a bit more sweetness! Maybe cut back on the sugar a bit? Just a thought. Thanks for letting me know that you liked it Meri! I really appreciate that!
Hi Beth – I didn’t see your reply until after I made this was strawberries. It was good too, but you’re right, maybe cutting back on the sugar would have been a good idea. Still delicious and it’s gone:). I do think I like it a little bit better with the Rhubarb, but it’s very close.
Oh, I’m sorry, was I late answering? I love the rhubarb because it’s so tart and I’m all about tart desserts! Thanks for the update Meri! If it’s gone already, it couldn’t have been too bad! 🙂
This looks wonderful! I’m sure your mom loved it! Too bad rhubarb isn’t more available throughout the year!
I agree, Caroline! I guess, it wouldn’t be quite as special if it were, but I would be willing to have it all year and test out that theory! Thank you for your Comment!
Never had a rhubarb pie! Your recipe sounds easy to follow..would love to give it a try!
Thank you Priya! Give it a try! It’s right up your alley!