Gluten-free Rhubarb Crisp

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This gluten-free rhubarb crisp is simple and absolutely delicious. It is a perfect spring and summer dessert with rich and tart rhubarb, and flourless oatmeal crisp served with a scoop of vanilla ice cream on top.

Baked rhubarb with oatmeal crisp and a scoop of ice cream on a white dessert plate

You definitely have to make this flavor-packed rhubarb crisp to catch the rhubarb season.

I am not used to cooking or baking rhubarb, and this is my first recipe on the blog featuring rhubarb.

Some time ago, I learned that rhubarb mixes just as well with savory dishes and sweet desserts.

I found recipes integrating seasonal rhubarb with green and quinoa salads and salsa to accompany meats.

But my choice is falling on one of the best and easiest spring and summer desserts - rhubarb crisp.

Simple to make, this flourless rhubarb dessert takes a few minutes to prepare.

Gluten-free, egg-free, peanut-free, in short, a treat that everyone will love.

This crisp is my other favorite dessert resembling one of the crumble recipes - Strawberry Crumble.

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Why you should try this recipe
Ingredients
How to make rhubarb crisp
Recipe variations
Storage
Expert tips
Frequently asked questions
Look for gluten-free desserts? Try these next!
Recipe card
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Gluten-free oatmeal crisp with baked rhubarb on a spoon over a glass dish

Why you should try this recipe

This rhubarb recipe makes a perfect summer dessert to enjoy in early summer, to be precise, from April to June.
Almond flour crispy topping is a basic perfect crisp that can be used with other fresh fruit of your choice.
The recipe is gluten-free; so, it is safe for those with gluten sensitivity and celiac disease.
Made in advance, it is a perfect entertaining treat to bring to potlucks.
Served with a scoop of ice cream, this crisp makes a decadent dessert to finish a dinner party.

Ingredients

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

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

Sugar: use granulated sugar or caster sugar for the rhubarb filling and golden brown sugar to make crip 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).

Cream added in the rhubarb filling is responsible for the smooth side of the dessert.

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

Oatmeal: make sure to use certified gluten-free instant oatmeal to make this crisp.

Almond flour: it is used to keep 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 acidity of the rhubarb.

Crunchy, crisp, and flourless rhubarb served on two plates with an ice cream spoon

How to make rhubarb crisp

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

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

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

Photo 1: Gluten-free crisp topping in a bowl Photo 2: Rhubarb mixture in a bowl — **PHOTO 1 PHOTO 2**

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

Bake in the low 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.

Photo 3: Crisp topping on top in a dish Photo 4: Rhubarb dessert in a pan — **PHOTO 3 PHOTO 4**

Recipe variations

One of the most common dessert combinations is rhubarb and strawberry.

For a twist on a classic, make gluten-free strawberry rhubarb crisp. Just replace one-third of the rhubarb with fresh strawberries that have been hulled and quartered.

Storage

Rhubarb crips is best eaten freshly baked. Store crisp leftovers covered with plastic film in the refrigerator for up to two to three days.

You can also freeze the unbaked dessert made in a metal or disposable foil pan (NOT a glass dish) wrapped in plastic for up to two days.

On the day of serving, bring it directly from the freezer into the oven and bake, adding a few extra minutes.

Expert tips

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.
Use any oven-safe baking dish for baking the rhubarb crisp. To re-calculate the amount of ingredients, use this simple Cake Pan Converter.
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.
Add a few chopped walnuts, chopped pecans, or slivered almonds to the crumble topping if desired.
To reduce the amount of sugar in crips topping, replace some part of it with a few chopped Medjool dates.

Frequently asked questions

What's the difference between crisp and crumble?

Some people use "crisp" and "crumble" interchangeably, but there is a tiny difference between them. Crisp is more crunchy and made with oats, while crumble is mostly made without oats.

Are quick oats and instant oatmeal the same?

Quick oats and instant oatmeal are different forms of oats produced using two different cooking methods. Quick oats are rolled old-fashioned whole oat grains that have been steamed and flattened slightly to increase their surface area. Instant oatmeal or instant oats are rolled extra thin, milled finer, and have a moister consistency than quick oats.

Are there a difference between green, red or pink stalks?

Pink and red stems of rhubarb obviously look more attractive, but the pigments that give it this color are flavorless. However, the green stalks are just as delicious as the pink and red ones.

Can you eat rhubarb leaves?

The rhubarb leaves are considered toxic as they contain a toxin called oxalic acid. So make sure to trim them away.

How to make this recipe vegan

To make this rhubarb crisp vegan, replace white and brown sugar with cane sugar (or coconut sugar)and make sure to use dairy-free butter.

Can you make this crisp with frozen rhubarb?

Yes, you can make this crisp using frozen rhubarb, then thawed and drained. Add 1 teaspoon of corn starch as the thickener to the rhubarb filling in this case.

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