Sweet-tart rhubab is tucked under a buttery oat blanket in this classic gluten-free rhubarb crisp. This gorgeously summery dessert is easily made dairy-free if needed.
Like a gluten free rhubarb crumble, my gluten free rhubarb crisp is a cinch to make and relies on the bright, tart flavors of rhubarb to make it sing. I love making this all while rhubarb is in season, alternating it with batches of gluten free strawberry rhubarb bars and pans of gluten free cherry crisp. Crisps are such a great last-minute dessert, and come together in just minutes, meaning you can invite friends over for an impromptu BBQ and have a sweet treat ready fast. Ice cream nice but not necessary.
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Why I Love Making Fruit Crisps
To make the most of seasonal fruit, make crisp! This super simple method for crisp can be used with so many types of fruit (see my gluten free blueberry crisp, gluten free apple crisp with blackberries, or a gluten free cranberry apple crisp recipes for more ideas). Keep to the recipe as written or add strawberries or raspberries, or even stone fruit like peaches or nectarines. I love this crisp because it's
- Not overly sweet. This crisp won't make your teeth ache - while there's enough sugar here to offset the natural sourness of the rhubarb, it's not an overwhelming amount so you can truly taste the other flavors going on.
- Easily gluten free. A traditional crisp topping calls for just a bit of flour, which is handily swapped for gluten free oat flour or gluten free flour. I promise no one will be able to tell it's gluten free.
- Easy in general. A crisp is one of those desserts that needs just a few minutes to throw together and calls for simple ingredients.
Ingredients You'll Need
Rhubarb shines in this simple crisp recipe that celebrates summer produce. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Sugars - You'll need granulated sugar in the filling and light or dark brown sugar for the topping.
- Arrowroot - If you don't have arrowroot powder, use cornstarch in a 1:1 substitution.
- Rhubarb - Use 2 pounds (about 6 cups of chopped) rhubarb. If the rhubarb has tough strings on the outside, peel them off and discard them.
- Lemon juice - A squeeze of fresh lemon juice offsets the sweetness of the filling and works with the starch to bind it together.
- Oats - I love a lot of texture in the topping, so I always use rolled (old-fashioned) rolled oats rather than instant oats.
- Oat flour - Learn how to make oat flour, or you can use a homemade gluten free flour blend or 1:1 gluten-free flour.
- Salt - Fine sea salt or table salt works.
- Cinnamon - Or choose another warming spice, such as ground ginger or cardamom.
- Butter - Unsalted butter, melted and slightly cooled, is best, or try melted coconut oil.
What Makes A Crisp a Crisp?
Cobbler, crisp, crumble - these similar but different desserts are always welcome. My personal favorite is a crisp, which mixes plenty of rolled oats with a bit of flour, sugar, and a drizzle of melted butter. The oats are what make a crisp stand out from the others; a cobbler features a sweet, biscuity dough perched over fruit filling, while a crumble topping is made from a mix of flour, sugar, and butter.
How to Make GF Rhubarb Crisp
Here's an overview in photos of how to throw together this crisp:
1. Make filling: In a large bowl, mix together the filling ingredients.
2. Make topping: Combine the topping ingredients, drizzle in butter, and mix to combine.
3. Assemble: Spread the filling in an 8x8 pan, then add the filling in an even layer.
4. Bake and cool: Place in a 375℉ oven and bake for 45 minutes, then cool 15 minutes before serving.
Baking Tip: Add Orange Juice
I call for fresh lemon juice in the filling, but you may like to try orange juice instead. This is another beautiful flavor combo and you'll often find orange and rhubarb in muffins or quick bread. Or, try the zest of 1 orange added to the topping for extra flavor.
Tips & Substitution Suggestions
- Let it rest - After removing the crisp from the oven, let it sit for 15 minutes so that the filling sets up a bit. I like to let my crisp rest at room temperature for at least an hour so that it's not goopy when I dig into it.
- Make it strawberry-rhubarb - Recreate the classic flavor pairing featured in my gluten free strawberry rhubarb crumble in this crisp. Use an equal amount of chopped strawberries and chopped rhubarb in the filling.
- Other berries - Raspberries are also a nice choice with rhubarb, or try blackberries.
- Add nuts - Substitute ½ cup of sliced almonds (you can toast them lightly or leave them untoasted) for ½ cup of the oats in the topping.
- Oat and oat flour substitute - Substitute almond flour and almonds for the oat flour and oats, or use 1 ½ cups of your favorite 1:1 gluten free flour blend.
- Make it dairy-free - Substitute your favorite non-dairy butter for the butter or melted coconut oil for the butter.
- Honey - Instead of granulated sugar, sweeten the rhubarb with ½ cup of honey.
Serving Suggestions
- Ice cream: Top warm bowls of crisp with big scoops of vanilla ice cream for the best summer dinner finish.
- Whipped cream: I also like a dollop of whipped cream with rhubarb crisp.
- With yogurt: You can also eat crisp for breakfast - in fact, I encourage it. Add plain or vanilla yogurt to your portion of crisp, or try creamy-tart Greek yogurt.
- Any temperature: Crisp tastes amazing warm, at room temp, or even straight out of the fridge.
Proper Storage & Reheating Instructions
- Counter - Cover the crisp with plastic or foil and store it on the counter for up to 2 days.
- Fridge - Place leftover crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days.
- Freezer - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. And, you can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven until it’s hot all the way through.
- To Reheat - Enjoy your crisp cold, or warm it up in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or pop it in the microwave to heat in 30-second increments until warm.
More Crisp Recipes
Happy baking! If you make this recipe, I’d love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten-Free Rhubarb Crisp
Ingredients
- ½ cup granulated sugar
- 2 tablespoons arrowroot or cornstarch
- 2 pounds rhubarb trimmed cut into 1-inch pieces (about 6 cups)
- 1 tablespoon lemon juice
- 1 ½ cups old-fashioned rolled oats
- ½ cup oat flour , or gluten-free flour (60 grams)
- ½ cup brown sugar
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 8 tablespoons unsalted butter , melted and cooled, plus more for the baking dish
Instructions
- Lightly butter an 8 or 9-inch square baking pan. Preheat the oven to 375℉.
- Make the filling: In a large bowl, whisk ½ cup granulated sugar and 2 tablespoons arrowroot, then add the chopped 2 pounds rhubarb and 1 tablespoon lemon juice. Stir and toss gently to coat, then spread the filling out evenly in the baking dish.
- Make the topping: In a medium bowl, mix together the 1 ½ cups old-fashioned rolled oats, ½ cup oat flour, ½ cup brown sugar, ½ teaspoon fine sea salt, and ½ teaspoon ground cinnamon. Drizzle in the 8 tablespoons unsalted butter and stir until it is incorporated. Scatter the crisp topping evenly over the fruit mixture.
- Place in the oven and bake until the topping is golden and firm and the the fruit juices are bubbling around the edges, about 45-50 minutes. Remove to a wire rack and let cool for at least 15 minutes before serving. Crisp may be served warm or at room temperature.
Notes
- Let it rest - After removing the crisp from the oven, let it sit for 15 minutes so that the filling sets up a bit. I like to let my crisp rest at room temperature for at least an hour so that it's not goopy when I dig into it.
- Make it strawberry-rhubarb - Recreate the classic flavor pairing featured in my gluten free strawberry rhubarb crumble in this crisp. Use an equal amount of chopped strawberries and chopped rhubarb in the filling.
- Other berries - Raspberries are also a nice choice with rhubarb, or try blackberries.
- Add nuts - Substitute ½ cup of sliced almonds (you can toast them lightly or leave them untoasted) for ½ cup of the oats in the topping.
- Oat and oat flour substitute - Substitute almond flour and almonds for the oat flour and oats, or use 1 ½ cups of your favorite 1:1 gluten free flour blend.
- Make it dairy-free - Substitute your favorite non-dairy butter for the butter or melted coconut oil for the butter.
- Honey - Instead of granulated sugar, sweeten the rhubarb with ½ cup of honey.
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