Gluten-Free Rhubarb Crisp (Vegan)

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.

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.

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.

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 Oats: Make 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 Butter: I 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.

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.

Yes! Woohoo! You can absolutely 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.

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.

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

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

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.

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.

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.

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!

Other Fresh Fruit Recipes To Try

• Gluten-Free Blueberry Lemon Cookies (Vegan)
• Gluten-Free Lemon Cheesecake (Vegan)
• Gluten-Free Peach Cake (Dairy-Free)
• Gluten-Free Chantilly Cake (Dairy-Free)
• Gluten-Free Blueberry Cake (Dairy-Free)
• Key Lime Pie Cookies
• Gluten-Free Raspberry Cake (Dairy-Free)