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
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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.
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Nutrition
Originally published August 11, 2017. Updated March 15, 2022.
I’m all about rhubarb! I think it is funny that I’ve never thought of making rhubarb crisp! Your recipe looks fabulous! I can’t wait to try it!
Thanks Elaine! I hope you enjoy it!
This looks really lovely, and it is so sweet of you to make these special treats for your Mom. I’m sure she appreciates it very deeply!
She’s lucky to have me, LOL! Thanks Monica!
Wow. This looks really delicious – and that crust seems pretty versatile. I have everything it takes to make this – except the Rhubarb. I definitely want to try it. Pinning it.
Thank you so much, Alicia! I hope you enjoy it! Send me a pic!
Rhubarb reminds me of my childhood when I was able to pick it at my gramma’s garden and eat it straight 🙂 I loved it. It’s even better in a pie or crisp form. I love your gluten free version!
Thank you Edyta! I used to pick it at my grandmother’s house also! Fun memories!
It’s so nice that your mother is still with you at 89 years old! It’s thoughtful of you to make her gluten-free and dairy-free versions of your recipes. This crisp looks delicious!
Thank you Angela! Yes, I am lucky. She’s so cute!
This looks delicious and I wish I could smell it too! The texture of this also looks great! I am going to have to try this one. Thank you for sharing. Yummy!
Thank you Luci! I’m glad you enjoyed the post! Let me know how you like it!
What a sweet post! You and your mom are both lucky to have eachother! My mom happens to adore rhubarb, and I can’t wait to make this for her 🙂
We are lucky! Thank you kindly Nichole! I hope your Mom enjoys it as much as mine did!
Love this combo! Any excuse to make a crisp with rhubarb
Thanks Rebecca! it’s super tasty!
I grew up eating rhubarb and still love it. Will have to try this.
Me too! I just love rhubarb! Thanks Julie!
That’s a nice gluten free dessert with a lot of rhubarb and nuts. Great way to get some good foods while enjoying some sweet.
That’s true, Roxana! It’s almost health food! Thank you for your comment!