5 from 114 votes
Gluten Free Rhubarb Crisp
The Gluten Free Rhubarb Crisp combines tart rhubarb filling with a crumbly, buttery oat topping made from gluten-free oats and flour. Baking produces a bubbly, thickened fruit base under a golden, cinnamon-spiced crust, yielding contrasting textures between juicy filling and crisp topping. It is a comforting dessert for spring or summer when rhubarb is fresh.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
Calories:
304 kcal
Course:
Dessert
Cuisine:
gluten-free
Ingredients
Crisp Topping
- ¾ cup quick oats gluten-free
- ½ cup all-purpose flour gluten-free
- ½ cup light brown sugar
- ½ cup butter cubed
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
Rhubarb Filling
- 4 cups rhubarb sliced into ½" pieces
- ¾ cup light brown sugar
- 2 tbs all-purpose flour gluten-free
- ½ teaspoon cinnamon
Instructions
Crisp Topping
- Preheat the oven to 375°. Grease an 8 x 8 baking pan.
- In a medium bowl, whisk together oats, flour, brown sugar, cinnamon and salt
- Using a pastry blender, or your fingers, cut the butter into the dry ingredients until the mixture is crumbly.
Cup of Yum
Filling
- Combine rhubarb, brown sugar, flour and cinnamon in a large bowl.
- Spread filling evenly in the prepared baking pan
- Spread the topping mixture evenly over the filling
- Bake 30 minutes until the topping is golden and the filling is bubbling.
- Allow it to cool for 5 to 10 minutes before serving. Serve as-is, or topped with vanilla ice cream.
Notes
- Frozen rhubarb can be used but must be fully thawed and drained of excess liquid before using to avoid a watery filling.
- Chop rhubarb like celery, slicing thick stalks lengthwise before cutting into ½-inch pieces for even texture.
- Use a sharp knife to avoid fibrous texture in the rhubarb slices; dull knives cause stringiness.
- Ensure the filling is bubbly before removing the crisp from the oven to confirm it’s cooked through.
- Serve warm, optionally topped with vanilla ice cream to complement tartness.
- This recipe doubles easily for potlucks or cookouts and can be made dairy-free with butter substitutes (not margarine).
Nutrition Information
Serving
1g
Calories
304kcal
(15%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
31mg
(10%)
Sodium
150mg
(6%)
Potassium
253mg
(5%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
418IU
(8%)
Vitamin C
5mg
(6%)
Calcium
97mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 304
% Daily Value*
| Serving | 1g | |
| Calories | 304kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 150mg | 6% |
| Potassium | 253mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.