Gluten-Free Rhubarb Crisp (Easy Recipe)

Quick Summary: This gluten-free rhubarb crisp pairs a tart rhubarb filling with a crunchy almond flour and oat topping. It uses certified gluten-free oats (no wheat flour), bakes at 355°F (180°C) for 40 to 50 minutes, serves 3, and is best served warm with a scoop of vanilla ice cream.

What is a gluten-free rhubarb crisp?

A gluten-free rhubarb crisp is a baked fruit dessert made of tart rhubarb topped with a crunchy crumble of gluten-free oats, almond flour, brown sugar, and butter. Swapping wheat flour for almond flour and using certified gluten-free oats keeps it safe for those with gluten sensitivity or celiac disease.

A crisp is traditionally made with oats, which is what gives the topping its crunch, while a crumble is usually made without oats. If you prefer a rhubarb crisp without oats, swap the oats for extra almond flour or chopped nuts (see the recipe variations below).

Why you'll love this recipe

1. Perfect for spring and summer. This rhubarb dessert is at its best in early summer, from April to June, when rhubarb is in season.
2. Versatile topping. The almond flour crisp topping is a basic that works with other fresh fruit of your choice.
3. Naturally gluten-free. The recipe is safe for those with gluten sensitivity and celiac disease.
4. Make-ahead friendly. You can prepare it in advance, which makes it a great treat to bring to potlucks.
5. Great for entertaining. Served with a scoop of ice cream, this crisp is a rich way to finish a dinner party.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Rhubarb: use fresh rhubarb stalks or replace them with frozen rhubarb if the fresh rhubarb is out of season. Green, pink, or red stalks are equally good.

• Sugar: use granulated or caster sugar for the rhubarb filling, and golden brown sugar for the crisp topping.

• Heavy cream: the recipe calls for heavy cream with at least 36% fat content. You can replace it with whipping cream (30% fat content).

• Vanilla extract: Use Madagascar Bourbon Pure vanilla extract, as it is the most full-flavored among vanilla extracts. Use alcohol-free vanilla flavor if you prefer.

• Oatmeal: Use certified gluten-free instant oatmeal.

• Almond flour keeps the recipe gluten-free. Replace almond flour with hazelnut flour if desired.

• Butter: use unsalted butter, melted and slightly cooled. It helps bring the dry ingredients together into clumps.

• Salt: a pinch of salt reduces the rhubarb's acidity.

Equipment

• medium mixing bowl
• large mixing bowl
• 9.5-inch (24 cm) glass pie baking dish
• rubber spatula or spoon
• knife and cutting board
• measuring cups and spoons

How to make rhubarb crisp

Step 1. Preheat the oven to 355°F (180°C). To make the crisp topping, combine oatmeal, brown sugar, almond flour, and melted butter in a medium bowl (photo 1).

Step 2. To prepare the rhubarb filling, wash and dice the rhubarb into 1-inch/2.5-cm cubes.

Step 3. In a separate large bowl, combine rhubarb, granulated sugar, cream, vanilla extract, and salt (photo 2).

Step 4. Pour the rhubarb mixture into a 9.5-inch (24 cm) glass pie baking dish. Sprinkle the crisp over the rhubarb preparation (photo 3).

Step 5. Bake in the lower half of the oven for 40 to 50 minutes, or until crispy, brown, and bubbly (photo 4). Serve it hot, warm, or cold with a scoop of ice cream.

Expert tips

1. Cut stalks of rhubarb into 1-inch/2.5 cm good-sized chunks to keep their shape after baking. You can also cut rhubarb into thinner slices if you prefer. 
2. Use any oven-safe baking dish for baking the rhubarb crisp.  To re-calculate the amount of ingredients, use this simple cake pan converter.
3. You can also make the dessert in individual ramekins, placing them on a baking sheet. It will catch the fruit bubbling while baking. You may need to decrease the baking time by 5 to 10 minutes.
4. Add a few chopped walnuts, chopped pecans, or slivered almonds to the crumble topping if desired.
5. To reduce the sugar in the crisp topping, replace some of it with a few chopped Medjool dates.

Recipe variations

This gluten-free rhubarb crisp is easy to adapt. Here are a few ways to make it your own.

• Strawberry rhubarb crisp: for the most popular twist, replace one-third of the rhubarb with fresh strawberries, hulled and quartered.
• Blueberry or raspberry rhubarb crisp: swap part of the rhubarb for fresh blueberries or raspberries for a sweeter, less tart filling.
• Rhubarb crisp without oats: for a crumble-style topping, leave out the oats and replace them with extra almond flour or chopped nuts. The topping will be softer and more streusel-like.
• Vegan version: use dairy-free butter and a plant-based cream, and swap the sugars for cane or coconut sugar.
• Warm spices: add a pinch of ground cardamom, cinnamon, or a scraped vanilla bean to the filling for extra depth of flavor.

Storing & freezing

Rhubarb crisp is best eaten fresh from the oven, while the topping is still crunchy. To store leftovers, cover the dish with plastic wrap and keep it in the refrigerator for up to 2 to 3 days. Reheat in the oven to bring back some of the crispness.

To freeze, assemble the crisp unbaked in a metal or disposable foil pan (not a glass dish), wrap it in plastic, and freeze for up to 2 days.

On the day of serving, bake it straight from the freezer, adding a few extra minutes to the baking time.

Recipe FAQ

What's the difference between a crisp and a crumble?
People often use "crisp" and "crumble" interchangeably, but there is a small difference: a crisp is crunchier and made with oats, while a crumble is usually made without oats.

Are quick oats and instant oatmeal the same?
No. Quick oats and instant oatmeal are different forms of oats. Quick oats are rolled whole oat grains that have been steamed and flattened slightly, while instant oats are rolled thinner and milled finer, giving them a softer texture.

Is there a difference between green, red, and pink stalks?
Pink and red rhubarb stems look more attractive, but the pigments that give them their color are flavorless. Green stalks work just as well as the pink and red ones.

Can you eat rhubarb leaves?
No. Rhubarb leaves are considered toxic because they contain oxalic acid, so trim them off and use only the stalks.

How do you make this recipe vegan?
To make this rhubarb crisp vegan, replace the white and brown sugar with cane sugar (or coconut sugar) and use dairy-free butter and a plant-based cream.

Can you make this crisp with frozen rhubarb?
Yes. Use thawed, well-drained frozen rhubarb, and add 1 teaspoon cornstarch to the filling to absorb the extra liquid.

Looking for gluten-free desserts? Try these next!

• Easy Strawberry Clafoutis
• French Chocolate Mousse
• Congolais (French Coconut Macaroons)
• Merveilleux Cake (French Meringue Cake)
• Browse all the Gluten-free Dessert Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on May 6, 2021. It has been revised to include improved content and photos.