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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


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.



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


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.


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