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Gluten-Free Rhubarb Crisp Recipe

A delightful and easy-to-make gluten-free rhubarb crisp, perfect for a spring dessert. The sweet and tart rhubarb filling is topped with a buttery, crumbly oat topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Rhubarb Filling
  • 6 cups chopped rhubarb see notes on how to prepare
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon ground cinnamon
  • 1 teaspoon lemon zest optional
  • 1 tablespoon lemon juice
Crisp Topping
  • ½ cup dairy-free butter
  • ½ cup gluten-free all-purpose flour
  • ¾ cup gluten-free rolled oats
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon

Method
 

  1. Preheat oven to 375°F (190°C). Place baking dish on a baking sheet.
  2. Combine sugar, cornstarch, cinnamon, and lemon zest. Add rhubarb and lemon juice; toss. Pour into baking dish.
  3. Combine flour, oats, sugars, salt, and cinnamon. Cut in butter until crumbly.
  4. Sprinkle topping over rhubarb. Bake for 45 minutes. Cool for 20 minutes before serving.

Notes

Adjust sugar to taste depending on the tartness of your rhubarb. Serve warm with dairy-free ice cream or whipped cream.