Go Back
–+ servings
Rhubarb Crisp

Delicious Rhubarb Crisp: Gluten-Free and Dairy-Free Delight

Enjoy a delightful Rhubarb Crisp that is gluten-free and dairy-free, perfect for springtime indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Fresh Rhubarb, chopped
  • 1 cup Turbinado Sugar can substitute with white sugar
  • 1/4 cup Gluten-Free Flour or Cornstarch for thickening
  • 2 large Eggs, beaten for binding
For the Crisp Topping
  • 2 cups Gluten-Free Oats
  • 1 cup Nuts (Pecans, Walnuts, Almonds), chopped use favorites
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup Coconut Oil, melted or vegan butter

Equipment

  • mixing bowls
  • Baking dish
  • Oven

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine chopped rhubarb, turbinado sugar, gluten-free flour or cornstarch, and beaten eggs.
  3. In a separate bowl, whisk together gluten-free oats, chopped nuts, ground cinnamon, and turbinado sugar.
  4. Melt the coconut oil and fold it into the oat mixture.
  5. Grease your baking dish, spread the prepared rhubarb filling evenly, and then sprinkle the crisp topping over it.
  6. Bake for 30–40 minutes or until the topping is golden brown.
  7. Allow the rhubarb crisp to cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 10mgPotassium: 200mgFiber: 3gSugar: 12gVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Serve warm with dairy-free ice cream or coconut whipped cream for an indulgent treat.

Tried this recipe?

Let us know how it was!