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    Kelly Neil » Recipes » Dessert

    Gluten-Free Rhubarb Crisp

    Published: May 19, 2021 · Modified: Dec 21, 2021 by Kelly Neil · 8 Comments

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    Gluten-free rhubarb crisp is a rustic, gorgeous dessert! A perfect mix of tart rhubarb, crunchy oats, spicy cinnamon, nutty buckwheat flour, and lots of butter.
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr
    Jump to Recipe Print Recipe
    Close up overhead of a pink bowl of gluten-free rhubarb crisp topped with a scoop of ice cream. this recipe!

    Crisps are one of my favourite easy ways to use up fresh or frozen fruit, and this gluten-free rhubarb crisp is a knockout winner! It literally has every texture and flavour you could possibly want in a dessert — soft baked rhubarb, crunchy oat topping, tartness, sweetness, and a hint of spice and salt. Literally what more do you need?

    Though we are not a gluten-free household, we do have gluten-intolerant family members. I also simply like the flavour of buckwheat flour so I always have it on hand and bake with it often.

    This recipe calls for a total of 1 cup of sugar, which is kind of a lot for one square baking dish. If sugar is a concern, you can reduce the amount, however, keep in mind you do need some sweetness to balance the tart rhubarb. If you reduce the amount of sugar be prepared for your lips to pucker! Keep scrolling to the notes section below for more information and tips, as well as FAQs and substitutions.

    Jump to:
    • Ingredients
    • Step-By-Step Instructions
    • Notes & Tips
    • Substitutions
    • FAQs
    • More Rhubarb Recipes
    • Printable Recipe Card
    Two bowls of gluten-free rhubarb crisp topped with ice cream on a wood table.

    Ingredients

    Ingredeitns to make gluten-free rhubarb crisp.

    Step-By-Step Instructions

    Preheat the oven to 350ºF (180ºC) and 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.

    A glass bowl with chopped rhubarb inside.

    Mix together the sugar and cornstarch in a smaller bowl. Sprinkle the mixture over the rhubarb. Stir well to combine then set aside.

    Hands sprinkling a mixture of cornstarch and sugar into a bowl of chopped rhubarb.
    A hand mixing chopped rhubarb in a bowl with a rubber spatula.
    Chopped rhubarb mixed with cornstarch, lemon juice, and sugar in a bowl.

    In a second larger bowl, combine the buckwheat flour, brown sugar, oats, cinnamon, and salt.

    Mix everything together with your hands, breaking up any large chunks of brown sugar by rubbing them together with your fingers and thumbs.

    A glass bowl withunmixed buckwheat flour, brown sugar, oats, cinnamon, and salt inside.
    Hands mixing oats, buckwheat four, brown sugar, salt, and cinnamon together in a bowl.

    Add the butter to the oat mixture.

    Oat mixture in a bowl with butter chunks on top about to be mixed in.

    Again with your hands, rub the butter into the buckwheat and oats using your fingers and thumbs. When all of the butter has been incorporated, with no bits of dry flour remaining in the bottom of the bowl, it’s ready.

    Hands mixing butter into a bowl of oat topping.
    Mixed oat topping in a glass bowl.

    Give the rhubarb a good stir then pour it into the prepared baking tin. Spread the rhubarb out in an even layer, then top it with the buckwheat-oat mixture.

    Chopped rhubarb in a square baking in.
    Hands scattering oat topping an a pan of unbaked chopped rhubarb.

    Place the tin in the oven and bake the gluten-free rhubarb crisp for 40 to 45 minutes, or until the top is golden and the rhubarb is bubbling for a minimum of five minutes. Cool the crisp on wire rack for 15 minutes before serving warm, with ice cream or whipped cream.

    A square pan of baked gluten-free rhubarb crisp on a round wire cooling rack.

    Notes & Tips

    If using fresh rhubarb for gluten-free rhubarb crisp, be sure to wash it first to rinse away dirt or tiny critters hanging on from the garden.

    To use frozen rhubarb, there’s no need to thaw first. Simply proceed with the recipe as written.

    If your stalks of rhubarb are huge, slice them in half lengthwise before chopping into chunks.

    To keep this recipe gluten-free use certified gluten-free buckwheat flour and oats.

    This gluten-free rhubarb crisp is evenly balanced with rhubarb filling and oat topping. If you like more fruit in your crisp, add up to 2 cups (300 g) more of chopped rhubarb. The baking time may change so watch for a golden top and bubbling fruit in the oven.

    I mix the sugar and cornstarch in a small bowl before adding them to the rhubarb. This method ensures an even, lump-free coating, however, add them straight to the rhubarb without pre-mixing if you want.

    Let the fruit in the gluten-free rhubarb crisp bubble in the oven for a minimum of five minutes to help ensure a properly thickened filling.

    A pan of gluten-free rhubarb crisp on a wood table along with two bowl of crisp, a carton of un-scooped ice cream and an ice cream scoop.

    Substitutions

    Quick oats can be substituted for rolled oats in gluten-free rhubarb crisp but won’t have the same texture.

    I have substituted brown rice flour for buckwheat flour with great results.

    If gluten-free isn’t a requirement you can substitute all-purpose flour or light spelt flour.

    Make gluten-free rhubarb crisp dairy-free by substituting a good quality dairy-free margarine or solid coconut oil.

    If you don’t have fresh lemon juice use bottled.

    I chose cornstarch as the thickener for gluten-free rhubarb crisp, however, arrowroot powder or tapioca starch are also good options.

    FAQs

    Why is my rhubarb crisp runny?

    You probably haven’t let the crisp bake long enough. Let the fruit bubble in the oven for a minimum of five minutes before removing it from the oven.

    How do you cut rhubarb for crisp?

    For small or medium-sized stalks of rhubarb, trim both ends of the stalks then slice into ½-inch (1-¼ cm) chunks. For larger stalks of rhubarb, trim the ends and slice the stalks down the middle lengthwise before chopping.

    Do you peel rhubarb before cooking?

    No. The only reason you might peel rhubarb is if the stalks are old and woody, similar to mature asparagus. Fresh spring / early summer rhubarb does not need to be peeled.

    Do you thaw frozen rhubarb before baking?

    Baking with frozen rhubarb doesn’t change the baking time of a recipe very much. Thawing rhubarb releases moisture which could lead to soggy rhubarb that won’t hold its shape, therefore isn’t recommended.

    Should you cover crisp while baking?

    If baking at a temperature of 350ºF (180ºC) or lower, covering is not necessary. If baking at a higher heat, cover the crisp with a sheet of aluminum foil for the first 30 minutes, then remove the foil and finish in the oven uncovered.
    Overhead image of a bowl of gluten-free rhubarb crisp topped with ice cream laying on folded pink napkin on a wooden table.

    More Rhubarb Recipes

    Rhubarb Curd Creamy, tart, and sweet, use it on toast, ice cream, stir it into yogurt, spread it between cake layers, and so much more.

    Maple Rhubarb Jam With Cardamom Lightly sweetened with maple syrup, this is a gorgeous small batch ruby red jam.

    Rhubarb Fool With Cardamom Cream Layers of poached rhubarb and cream make for a show stopping dessert!

    Rhubarb Scones With Fresh Ginger Rhubarb scones are a favourite spring treat! Spicy fresh ginger is a great match for the rich cream scone base and tart chopped rhubarb.

    Printable Recipe Card

    Close up overhead of a pink bowl of gluten-free rhubarb crisp topped with a scoop of ice cream.

    Gluten-Free Rhubarb Crisp

    Author: Kelly Neil
    Gluten-free rhubarb crisp is a rustic, gorgeous dessert! A perfect mix of tart rhubarb, crunchy oats, spicy cinnamon, nutty buckwheat flour, and lots of butter.
    5 from 5 votes
    Print Recipe Pin Recipe Comments
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American / Canadian
    Servings 9 servings
    Calories 259 kcal

    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.

    Notes

    If using fresh rhubarb, be sure to wash it first to rinse away dirt or tiny critters hanging on from the garden.
    To use frozen rhubarb, there’s no need to thaw first. Simply proceed with the recipe as written.
    If your stalks of rhubarb are huge, slice them in half lengthwise before chopping into chunks.
    To keep this recipe gluten-free use certified gluten-free buckwheat flour and oats.
    This gluten-free rhubarb crisp is evenly balanced with rhubarb filling and oat topping. If you like more fruit in your crisp, add up to 2 cups (300 g) more of chopped rhubarb. The baking time may change so watch for a golden top and bubbling fruit in the oven.
    I mix the sugar and cornstarch in a small bowl before adding them to the rhubarb. This method ensures an even, lump-free coating, however, add them straight to the rhubarb without pre-mixing if you want.
    Let the fruit in the gluten-free rhubarb crisp bubble in the oven for a minimum of five minutes to help ensure a properly thickened filling.

    Substitutions

    Quick oats (certified gluten-free) can be substituted for rolled oats in gluten-free rhubarb crisp but won’t have the same texture.
    I have substituted brown rice flour for buckwheat flour with great results.
    If gluten-free isn’t a requirement you can substitute all-purpose flour or light spelt flour.
    Make gluten-free rhubarb crisp dairy-free by substituting a good quality dairy-free margarine or solid coconut oil.
    If you don’t have fresh lemon juice use bottled.
    I chose cornstarch as the thickener for gluten-free rhubarb crisp, however, arrowroot powder or tapioca starch are also good options.

    Nutrition

    Serving: 123gCalories: 259kcalCarbohydrates: 39gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 135mgPotassium: 246mgFiber: 2gSugar: 25gVitamin A: 392IUVitamin C: 5mgCalcium: 71mgIron: 1mg
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!
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    Comments

    1. Colleen says

      May 27, 2020 at 6:12 pm

      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.

      Reply
    2. Jess says

      May 27, 2020 at 11:26 pm

      I absolutely love rhubarb and I’m loving the simplicity of this recipe! So perfect for the summertime!

      Reply
    3. Cynthia @ Cynful Kitchen says

      May 29, 2020 at 1:05 am

      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.

      Reply
    4. NANCY @instanomss says

      May 29, 2020 at 8:29 pm

      running out to get some rhubarbs now!!

      Reply
    5. Julia says

      June 01, 2020 at 6:01 pm

      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.

      Reply

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