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Gluten-Free Rhubarb Crisp (Vegan)

A delicious and easy dessert with minimal prep time and ingredients, gluten-free rhubarb crisp is forever a family favorite. With a delicious combination of sweet and tart, crunchy and saucy, this vegan rhubarb crisp is a spring and summer go-to bake.


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A delicious pink rhubarb crisp topped with golden brown oat crisp topping and served with fresh whipped cream.

The Best Gluten-Free Rhubarb Crisp

The perfect simple sweet treat to put all that rhubarb to good use this summer. What’s not to love about a rhubarb gluten-free crisp recipe that only requires 10 ingredients and 10 minutes to prep. A sweet and saucy rhubarb filling topped with a crunchy oat crumble and baked to bubbling caramelized goodness.

Why You’ll Love This Easy Rhubarb Crisp

No fussing, no stressing, and no hard-to-follow instructions here. A straightforward vegan rhubarb crisp that hits all the sweet and tart notes. Better yet, you can freeze it for later, or maybe a house welcoming gift or potluck.

A delicious pink rhubarb crisp topped with golden brown oat crisp topping and served with fresh whipped cream.

Rhubarb Crisp Ingredients & Substitutions

As always this recipe is gluten-free and vegan. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for this rhubarb crumble but make sure you scroll to the bottom recipe card for the complete ingredient list.

Flour: I made this with Kinnikinnick gluten-free all-purpose flour blend. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you are not gluten-free, swap the flour with regular all-purpose flour.

Rolled OatsMake sure the rolled oats are certified gluten-free if need be. While you can use instant oats, they will change the texture of the crisp.

Salted ButterI enjoy baking with Becel plant-based bricks but any vegan/dairy-free butter substitute will work. Use regular salted butter if you are not vegan or dairy-free.

Granulated Sugar: This is what I typically have in my pantry but you could also use cane sugar or coconut sugar. I have also tested this recipe with ½ cup of liquid honey with success for a less sweet rhubarb crisp.

Brown Sugar: Brown sugar gives that deep almost caramel-type flavor to the crisp. Dark brown or golden would work. As would coconut or cane sugar as mentioned above.

Rhubarb: Fresh or frozen will work. If using fresh, make sure you remove and discard the green rhubarb leaves as they are poisonous. Wash the rhubarb stalk well and chop it into approximately ½ to 1-inch bite-size pieces.

Milk: Unsweetened almond milk is what’s my fridge and therefore what I bake with, but any vegan, dairy-free, lactose-free, or regular milk will work. The higher the fat content the creamier the rhubarb filling will be.

A delicious pink rhubarb crisp topped with golden brown oat crisp topping and served with fresh whipped cream.

How To Ensure Vegan Rhubarb Crisp Success

Let’s double-check all our crisp bases to ensure we have the most incredible rhubarb experience, okay?

Prepare The Rhubarb: If you are using fresh rhubarb ensure it is cut into bite-sized pieces and if the stalks are quite thick, you might want to peel that tough chewy exterior as well.

Add The Milk: I love an extra juicy/saucy rhubarb filling and adding the milk will create the glorious thick and syrupy rhubarb filling so don’t skip this part!

Don’t Underbake: This gluten-free and vegan rhubarb crisp gets its name from that crisp crunchy oat topping. It needs to be baked long enough for the top to be a warm golden brown with rhubarb juice bubbling out around the caramelized edges.

Fancy It Up: Top each serving of this delectable rhubarb crisp with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or maybe a drizzle of caramel sauce. Yum!

Pro Tip: I place my rhubarb crisp on a cookie sheet while baking just in case any rhubarb juice boils up and bubbles over. No one wants to clean up an oven mess, right?!

Noteworthy: The final color of the rhubarb filling will vary slightly depending on the type of milk used and the ripeness of the rhubarb.

A delicious pink rhubarb crisp topped with golden brown oat crisp topping and served with fresh whipped cream.

Can I Freeze The Rhubarb Crisp?

Yes! Woohoo! You can freeze this rhubarb crisp for when that sweet treat craving hits or as a fabulous home-welcoming gift. Prepare and bake the crisp as directed and allow it to fully cool to room temperature. Freeze for up to 3 months in an airtight container.

Once you are ready to enjoy it, allow it to thaw overnight in the fridge and then pop it into a preheated 375ºC oven for 10-15 minutes.

How To Store Rhubarb Crisp

Store this wow-worthy gluten-free and dairy-free rhubarb crisp in an airtight container at room temperature for up to 5 days. Likewise, it can be frozen in an airtight container for up to 3 months.

A delicious pink rhubarb crisp topped with golden brown oat crisp topping and served with fresh whipped cream.

Fresh Summer Rhubarb Crisp FAQs

Can I Add In Other Fruit and/or Berries?

Absolutely! Instead of using the entire 8 cups of rhubarb, swap in some strawberries, raspberries, mango, etc. Whatever your heart desires. Go crazy!

How Do I Know When It’s Baked?

The top crisp will be golden brown, the edges will appear caramelized, and there should be rhubarb juice bubbling up along the edges.

Can I Half Or Double The Recipe?

You sure can. This easy allergy-friendly rhubarb crisp can be both halved or doubled. Bake it in an 8×8-inch pan if you half it and a 5qt (11×17-inch) casserole or baking pan if you are doubling it.

Why Is The Rhubarb Filling So Runny?

Don’t worry if the rhubarb filling appears quite runny when you first remove it from the oven. The rhubarb juices are still flowing but will thicken up as it cools. That’s why I recommend allowing the crisp to cool a full 30 minutes at minimum before enjoying it.

What Can I Do With Leftover Rhubarb?

Rhubarb freezes like a total dream. The stalks can be frozen as is or sliced up, bagged, and frozen in an airtight container. Or perhaps you could try this ridiculously yummy Raspberry Rhubarb Cake.

A delicious pink rhubarb crisp topped with golden brown oat crisp topping and served with fresh whipped cream.

The Easiest Gluten-Free Vegan Rhubarb Crisp

Crunchy, caramelized oat crisp topping paired with a gorgeously sweet and tart syrupy rhubarb filling. An easy-to-prepare rhubarb crisp is an absolute must-bake every spring and summer. Gluten-free and vegan, this superbly simple crumble recipe will be on repeat this rhubarb season.

I would love to know if you make this simple recipe for rhubarb crisp. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

A delicious pink rhubarb crisp topped with golden brown oat crisp topping and served with fresh whipped cream.

Other Fresh Fruit Recipes To Try

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A delicious pink rhubarb crisp topped with golden brown oat crisp topping and served with fresh whipped cream.

Gluten-Free Rhubarb Crisp (Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Katie Stymiest
  • Total Time: 1 Hour
  • Yield: 12 Servings 1x
  • Diet: Gluten Free

Description

Sweet and tart, this easy gluten-free rhubarb crisp has a syrupy rhubarb filling and a crunchy buttery oat crisp topping. Served with a scoop of ice cream, it’s the ideal warm weather simple sweet treat.


Ingredients

Scale

Rhubarb Filling

  • 8 cups(1000g) chopped rhubarb, approx. ½-1 inch pieces
  • 1 cup (200g) granulated sugar
  • 2 tablespoons gluten-free flour 1:1 baking blend
  • 1 teaspoon lemon juice
  • ¼ cup (59ml) vegan milk

Crisp Topping

  • 1 cup (105g) gluten-free rolled oats
  • 1 cup (160g) gluten-free flour 1:1 baking blend
  • 1 cup (200g) brown sugar
  • ½ cup (113g) vegan salted butter, melted
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • optional: vanilla ice cream or whipped cream for topping

Instructions

Rhubarb Filling

  1. Preheat the oven to 375ºF and place a 2.5qt baking dish or a 9×13 inch baking pan on a cookie sheet and set aside.
  2. Combine the rhubarb, sugar, flour, and lemon juice together in a large mixing bowl. Make sure all the rhubarb is evenly coated.
  3. Spread the rhubarb mixture in the bottom of the pan/dish.
  4. Pour the milk over the rhubarb mixture and set aside.

Crisp Topping

  1. Combine all the topping ingredients together in a large mixing bowl and stir to combine until a coarse sand-like texture is achieved.
  2. Spread the crisp topping over the prepared rhubarb and bake for 40-50 minutes. The edges should be bubbling and caramelized and the top a golden brown.
  3. Remove from the oven and allow to cool for at least 30 minutes before serving. Note: the longer it cools the thicker more syrupy the rhubarb filling becomes.
  4. Serve as is, with a scoop of vanilla ice cream, fresh whipped cream, or a drizzle of caramel sauce. Enjoy!
  5. Store leftovers in an airtight container in the fridge for up to 7 days or frozen for up to 3 months.

Notes

Make sure to remove the green rhubarb leaves and discard them as they are poisonous.

The rhubarb filling color will vary based on the degree of ripeness of the rhubarb.

  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

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16 Comments

  1. This was DELICIOUS!!? Not too sweet and not too tart. I used my fresh rhubarb along with a little over a cup of strawberries I had ,also added some cinnamon to the crumb mixture. I used all purpose flour and reg.butter and whole milk. Cooked up nicely and easily put together. The only thing hard was to let it cool for the 30 min. ?Dolloped with some ice cream. Yum!






  2. This recipe is, in my opinion, absolutely perfect. The amount of crisp relative to the rhubarb is perfectly balanced, and the texture and amount of “liquid” is exactly right for me. I tartness of the rhubarb is well balanced with the added sugar and sweetness of the topping. I made this using all-purpose flour and 2% cow’s milk, and it worked beautifully.






    1. Woohoo! I’m happy dancing in my kitchen reading this. Thanks for sharing Danielle, I so deeply appreciate it.

  3. So yummy – my kids and husband ate it all in one sitting! I will definitely be making it again. Thanks Katie!






    1. Whoop whoop! That’s when you know it’s a good one. ? Thanks for sharing with me Shelley.

  4. Am making this crisp for the 2nd time now, 1st was just rhubarb and it was delicious, adding some dark cherries now just to play with flavourful! Thanks Katie!!






  5. This is the best crisp I’ve ever eaten! Great filling to crisp ratio. Perfectly sweet and tart.






  6. I made this subbing in regular flour and butter for this and absolutely delicious! So crispy and perfectly balanced between tart and sweet!

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