Gluten-Free Rhubarb Crisp
Crisps are one of my favorite ways to use fresh or frozen fruit, and this gluten-free rhubarb crisp is a knockout winner! It has every texture and flavor you could want in a dessert—soft baked rhubarb, crunchy oat topping, tartness, sweetness, and a hint of spice and salt. What more do you need?
We are not a gluten-free household; however, we have gluten-intolerant family members. I also like the flavor of buckwheat flour, so I always have it on hand and bake with it often (two of my favorites are these double chocolate buckwheat brownies or this buckwheat banana bread).
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Why You’ll Love This Recipe
✔️ It showcases the beauty of fresh spring rhubarb.
✔️ This rhubarb crisp recipe is so simple that anyone can make it.
✔️ You can use fresh or frozen rhubarb!
Ingredients For Gluten-Free Rhubarb Crisp
Ingredient Notes
- Buckwheat Flour: A gluten-free alternative that provides a nutty flavor and contributes to the crumbly texture of the topping.
- Cornstarch: Thickens the rhubarb filling.
- Rolled Oats: Adds texture and heartiness to the crisp topping, making it crunchy and satisfying. These are not the same as quick or instant oats.
- Rhubarb: The star ingredient, with a tart and tangy flavor that balances the sweet topping.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Buckwheat Flour: Replace with almond flour or a gluten-free all-purpose flour blend for a different texture and flavor. If gluten intolerance isn’t an issue, use regular all-purpose flour.
- Cinnamon: For a different flavor, substitute with allspice, a bit of cardamom, or my homemade chai spice.
- Cornstarch: Use arrowroot powder or tapioca starch as a gluten-free thickening agent. If gluten isn’t an issue, you can use all-purpose flour.
- Lemon Juice: Apple cider vinegar is a good substitute for lemon juice.
- Salt: Use sea salt or kosher salt in the same quantity.
Recipe Variations
Try any of the following for a twist on this rhubarb crisp recipe:
- Almonds: Mix in slivered almonds to the topping.
- Berries: For a mixed fruit crisp, add fresh or frozen berries like blueberries, raspberries, or strawberries into the rhubarb filling.
- Coconut Topping: Try mixing shredded coconut into the topping.
- Ginger: Grate fresh ginger or use ground ginger in the rhubarb filling.
- Maple Syrup: Lightly drizzle maple syrup over the topping before baking.
- Nuts: Include chopped walnuts or pecans in the topping for extra texture and nutty flavor.
- Orange Zest: Add orange zest to the filling.
- Vanilla Extract: Add a splash of vanilla extract to the filling.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Gluten-Free Rhubarb Crisp
STEP 1: Stir together the chopped rhubarb and lemon juice. Sprinkle the sugar and cornstarch over the rhubarb and stir.
STEP 2: Combine the topping ingredients in a second bowl. Mix with your hands to combine, and then add the butter. Rub together until all butter is incorporated and no bits of dry flour remain.
STEP 3: Pour the rhubarb into a greased baking tin and spread in an even layer.
STEP 4: Top with the oat mixture and bake for 40 to 45 minutes or until the top is golden. Cool on a wire rack for 15 minutes before serving warm with ice cream or whipped cream.
Recipe Notes
- Wash your rhubarb well before chopping.
- To use frozen rhubarb, there’s no need to thaw it first. Proceed with the recipe as written.
- If your rhubarb stalks are huge, slice them in half lengthwise before chopping them into chunks.
- Let the fruit bubble in the oven for at least five minutes to help ensure a properly thickened filling.
Storage
- Leftover rhubarb crisp can be stored in an airtight container in the refrigerator for up to five days.
- Reheat individual servings in the microwave for 30-60 seconds or place the entire crisp in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed.
- You can freeze rhubarb crisp for up to 2 months. Wrap the crisp tightly first in plastic wrap then in aluminum foil, or store it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
More Spring Recipes
Did you make this gluten-free rhubarb crisp? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Gluten-Free Rhubarb Crisp
Special Equipment
- 1 8-inch (20-cm) square or round baking dish glass or metal
- Measuring cups and spoons or digital kitchen scale
- 2 Large mixing bowls
- Rubber spatula or wooden spoon
- Wire cooling rack
Ingredients
For The Rhubarb Filling
- 4 cups rhubarb, washed, chopped into ½ inch (1 ¼ cm) chunks
- 2 teaspoons lemon juice
- ½ cup sugar
- ¼ cup cornstarch
For The Buckwheat Oat Topping
- ½ cup buckwheat flour
- ½ cup brown sugar, tightly packed
- ½ cup rolled oats , also called large flake oats
- 1 teaspoon cinnamon, ground
- ⅛ teaspoon salt
- ½ cup butter, room temperature
Instructions
- Preheat the oven to 350ºF (180ºC). Lightly grease an 8-inch (20-cm) square or round baking dish with butter.
- In a large bowl, stir together the chopped rhubarb and lemon juice.
- Mix together the sugar and cornstarch in a smaller bowl. Sprinkle the mixture over the rhubarb. Stir well to combine then set aside.
- In a second larger bowl, combine the buckwheat flour, brown sugar, oats, cinnamon, and salt. Mix everything together with your hands, breaking up large chunks of brown sugar by rubbing them together with your fingers.
- Add the butter to the oat mixture. Again with your hands, rub the butter into the oats. The topping is ready when all of the butter has been incorporated, and no dry bits of buckwheat flour remain in the bottom of the bowl.
- Give the rhubarb a good stir then pour it into the prepared baking tin. Spread the rhubarb out into an even layer, then top it all over with the buckwheat mixture. Place the crisp in the oven and bake it for 40 to 45 minutes, or until the top is golden and the rhubarb is bubbling for at least five minutes. Cool the crisp on wire rack for 15 minutes before serving warm with ice cream or whipped cream.
Recipe Notes
- Wash your rhubarb well before chopping.
- To use frozen rhubarb, there’s no need to thaw it first. Proceed with the recipe as written.
- If your rhubarb stalks are huge, slice them in half lengthwise before chopping them into chunks.
- Let the fruit bubble in the oven for at least five minutes to help ensure a properly thickened filling.
Storage
- Leftover rhubarb crisp can be stored in an airtight container in the refrigerator for up to five days.
- Reheat individual servings in the microwave for 30-60 seconds or place the entire crisp in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed.
- You can freeze rhubarb crisp for up to 2 months. Wrap the crisp tightly first in plastic wrap then in aluminum foil, or store it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
I have tons of rhubarb and I am gluten-free, so always have buckwheat flour. This looks so simple & delicious, perfect for a summer dessert.
I absolutely love rhubarb and I’m loving the simplicity of this recipe! So perfect for the summertime!
We always get tonnes of rhubarb every year and I don’t always feel like making pie crust. This crisp recipe is great! Great tips on freezing rhubarb. Thank you.
running out to get some rhubarbs now!!
What a fantastic looking crisp. A perfect way to use up seasonal rhubarb. I love how simple this recipe is as well I’m sure it’s delicious. And it¡s gluten free! Thanks for sharing.