Gluten-free Rhubarb Crisp

Gluten-free Rhubarb Crisp | The Baking Beauties

Every spring, I wait for the stalks of rhubarb to spring forth from the ground. Rhubarb is a fairy hardy plant, but whether it will survive our cold Manitoba winters is another thing. But, once those green leaves start to emerge from the ground and uncurl, and the red stalks start to appear, it is time to start thinking about all the wonderful things you will be able to cook with this tart fruit.

You can’t have fresh picked rhubarb, and not make a crisp. I think that is a rule, but I’m not sure. 😉 This gluten-free Rhubarb Crisp is absolutely perfect. I’ve made it a few times already, in fact, and we all love it. The addition of almonds in the topping really adds a great flavour, as they toast when you are baking the crisp, however, you can omit them. The topping can be used with other fresh fruits to make a variety of fruit crisps.

Gluten-free Rhubarb Crisp
Recipe type: Dessert
Rhubarb Filling
  • 4 cups rhubarb, cut into 3/4" pieces
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
Crisp Topping
  • 1 cup gluten-free rolled oats
  • 1/4 cup butter
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar, packed
  • 1/2 cup almonds, sliced
  1. In a medium bowl, mix the filling ingredients until thoroughly combined.
  2. Pour into an 8x8-inch pan.
  3. Combine topping ingredients, and sprinkle over top of the rhubarb filling.
  4. Bake at 375 degrees F for 30-35 minutes or until bubbly.

Looking for more ice cream to go with your Rhubarb Crisp? Why not try our Rhubarb Crisp Ice Cream.


  1. betty r says

    Jeanine..a rhubarb crisp is a must in spring when you have freshly picked rhubarb. I usually add nuts to my crisps..they do add something special. Mmm and then served hot with ice cream…ahh!

  2. Linda says

    Oh yummy. My kids have been asking for another strawberry rhubarb pie, but I might have to make this instead.

  3. withoutadornment says

    I just made this crisp with a some blueberries, slightly more than half of the white sugar and almond flour instead of sliced almonds and it was delicious! Thank you for the recipe! :)

  4. Anonymous says

    This recipe looks easy enough for me to make. I wonder if a person could add strawberries to this recipe. If so, do you have any idea what ratio of rhubarb to strawberries a person would use? It won't hurt my feelings if you just say you don't know, as I don't expect you to change your recipe to suit me.

  5. Jeanine - The Baking Beauties says

    @Anonymous, you could EASILY change this up and replace some of the rhubarb with strawberries. It would be really, really good too. I'd do 2 cups of rhubarb, 2 cups of strawberries. I'd also cut the sugar back to 3/4 cup, since the strawberries are sweeter than the rhubarb. You can do it!! :)

  6. Anonymous says

    I just discovered your site and this recipe from a link through Elana's Pantry. I've been GF and soy free for the past five months, and am always looking for healthy ways to satisfy my sweet tooth. I made a version of this yesterday and it was delicious! However, I made quite a few changes as I'm trying cut back on sugar, and avoid using non organic corn.
    Here are my substitutions:
    4 cups chopped rhubarb, and 1lb chopped strawberries tossed with 1 tbsp balsamic vinegar (not sure that was enough to taste or just competed with sweetness factor)
    1/3 c maple sugar (more if you want it sweeter)
    3 tbsp arrowroot powder

    1c gf oats
    1/3 cup almonds
    1/3 cup pecans
    1/3 cup shredded coconut
    1/3 cup organic sugar
    Sprinkled on top of fruit mix, and dotted butter over top – about 1/4 c

    Cooked for 35-40 mins and served with vanilla coconut milk ice cream for my 2.5 yr old daughter who has a cow's milk sensitivity.
    Flavors married so much after a day, and everything tasted sweeter. Only question, how do you get the oat topping to brown on top? Mine sort of looked like raw oats :(. Thanks so much for the recipe!

  7. rlbrown67 says

    I just discovered your blog looking for a gluten free rhubarb crisp. It turned out delicious! :) My 10 year old daughter and I have been gluten free for 3 months and it's wonderful to find great recipes to try. I love your videos. I will be stopping by often with a family of 7 to feed.

  8. Jeanine - The Baking Beauties says

    Anon, I'm not sure why yours wouldn't have browned, I've never had that problem, sorry! Might have something to do with the substitutions? Did you bake it covered, or open? I bake mine without a cover on.

    rlbrown67, that's wonderful! Hope you find more recipes here for your family. :)

  9. Jeannie says

    I tried this recipe this spring, LOVED IT! and now I’m wanting to use it as a GF Apple Crisp recipe. Think it will work the same? Same ingredients, baking temp/time?

    • says

      Hi Jeannie, I think it would work perfectly! If you have sweet apples, you could probably lower the amount of sugar a bit, but if you have nice tart apples, I would leave it the same. Enjoy!

      • Jeannie says

        Awesome, thank you for replying so quickly! In the process of baking it as we speak…I’ll let you know how it goes :)

  10. says

    My first attempt at Gluten Free ‘baking’… and was able to make this with ingredients on hand. Only slightly modified – mom’s rhubarb, some frozen mixed berries, and I didn’t even measure the sugar… :) Then the topping – I used the oats, butter, cinnamon and brown sugar, then instead of almonds (ice) I used finely chopped pecans that I had leftover in the freezer. Again, measuring didn’t really happen, but I rubbed the butter into the dry ingredients, baked it up and voila – nice and sweet/tart crumble. YUM! (Now if I only had some whipping cream, it would be the perfect dessert). Thanks for the recipe!

    • says

      Perfect! A crisp is really just that, this, that, throw it together & bake. We love our crisp still warm topped with vanilla ice cream. Mmm… You can use this topping with any fruits, so be creative. (other fruits may not need as much sugar as rhubarb though). (and I was wondering what almond (ice) was. 😉 )

  11. Maria says

    This was very tasty, but a bit too sweet. I made it as written, but the cornstarch didn’t do anything to thicken the liquid from the rhubarb, and the whole thing was very runny. I served it in bowls with spoons, and it tasted great with a bit of whipped cream on top. I’ll cut back on the sugars next time, too. The sliced almonds are a great touch!

  12. Kathryn says

    I used your crisp topping recipe for apple crisp for Xmas dessert this year. The only change I made was to double it and sub walnuts for half the almonds. THE BEST crisp topping I have found EVER. :) Thanks again for all your great proven recipes. Even though I’m a recipe tweaker by nature ( it’s a compulsion I swear!!) I almost always come back to your original directions!

  13. Penny Calhoun says

    Thanks so much for your recipes. I have been looking for a topping to go on a crisp. We are on the verge of our fruit season in Chattanooga, Tn. I have Celiac Disease and I can tolerate no gluten. I made your stuffed mushrooms for Fathers Day and my son told me, “Mom, I want these every time we grill!”

    • says

      Thanks, Vikki! This topping works great with any fruit, really. You just need to alter the amount of sugar in the filling, since nearly every fruit is sweeter than rhubarb. 😉

  14. says

    Hi Jeaninie, A trick that my mom taught me to lower the amount of sugar needed for rhubarb, is to boil enough hot water to cover your rhubarb , let it stand for 1 min. and it will reduce enough of the tartness to cut the sugar by 1/2 the about the recipe is calling for.Good-luck and enjoy. Denise G

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