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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)


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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