If you love a good tangy dessert in the summer, this gluten free rhubarb crisp will be right up your alley! It’s easy to make, and is packed with delightful flavor.
One of my dad’s favorite desserts is anything with rhubarb. Which makes it funny that we very rarely had anything with rhubarb growing up.
In my teens, I ordered a couple of rhubarb plants and tried my hand at growing them, they were probably the most successful perennial plants I ever had.
But now? Well, now I live in an area where it’s too hot for growing rhubarb, so I buy it now and then for a fun treat.
So far, my favorite rhubarb recipe is this gluten free rhubarb crisp, and once you make it, you’ll understand why!
It combines buttery sweetness, with a satisfying crunch on top, with perfectly sweet-tart filling.
The crisp topping is one I use for a variety of fruit crisps, like gluten free apple crisp in the winter, my favorite peach (with some cloves), or blueberry crisp in the summer. They’re so good! And it’s so versatile. If nothing else, you definitely need this crisp topping in your recipe binder. It’s such an easy one to pull out and make a quick dessert for a crowd.
What to know about making a gluten free crisp
One thing that’s important to know about making this gluten free recipe is that you should not use a traditional flour mix. Reason being that most gluten free flour mixes contain starches that turn to weird good when they bake in this recipe.
Most stores sell at least a few basic individual gluten free flours, and I promise, it’s worthwhile to pick up a few to use in this recipe.
My favorites are Judee’s ingredients (all their products are gluten free), which you can get on Amazon. They have excellent quality flours, and I use a lot of their quinoa, and teff flour. Another great flour option for this recipe is cassava flour, which has the bonus of being grain free.
Stick to that guideline, and you can almost can’t go wrong here.
It’s just so simple.
Gluten free Rhubarb Crisp
First, gather your ingredients.
Slice your rhubarb, toss it with some sugar and lemon juice, and spread it into the bottom of a baking dish.
Next, combine the crisp topping ingredients, starting with the sugars, flour, and oats.
And then mix in the butter.
Here’s an important note: You can use cold butter, soft/room temperature butter, or melted butter. Cold butter results in a more crumbly mixture, melted butter in a more incorporated, crunchy topping, and room temperature butter somewhere in between. All three are good, but I usually go for room temperature, unless I forgot to get it out of the fridge in time, in which case, I go for melted. It’s a personal preference.
But back to the recipe.
Lastly, you cover the rhubarb with topping, and bake at 350º for about 40 minutes.
Then you eat it.
Honestly, this is super good with ice cream, – I just didn’t happen to have any when I took the pictures, and I guess my family likes it pretty well without, because it didn’t last long. 😅 But you know, it’s hard to go wrong with ice cream.
Here’s a quick video overview of the process, and below you’ll find the recipe card with specific measurements and instructions.
Gluten free Rhubarb Crisp
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- 3/4 cup gluten-free oatmeal
- 3/4 cup gluten-free flour – avoid using a flour mix, as they contain too much starch. Instead use a mix of flours such as quinoa, rice, or sorghum.
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 2–3 stalks of rhubarb (2 cups, sliced)
- 1 Tablespoon lemon juice
- 2 Tablespoons white sugar
- Preheat oven to 350 degrees.
- Slice rhubarb into 1/4-1/2 inch pieces
- Toss with 1 tablespoon or lemon juice, and 2 Tablespoons of sugar
- Spread into the bottom of an 8×8 or 9×9 inch baking dish
- Combine oatmeal, flours, sugars, and butter together until crumbly
- Sprinkle evenly over rhubarb
- Bake for 45 minutes until the topping begins to brown at the edges.
- Serve while warm, with ice cream if desired
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