Rhubarb Crisp

Rhubarb Crisp | The Gluten Free Vegan

Fruit crisps have got to be the simplest dessert known to humankind. It’s also one of the most popular things searched for on my site. Today I bring to you a crisp made with tart rhubarb.

You could add other fruits to the mix but I like rhubarb as it is.

Rhubarb Crisp | The Gluten Free Vegan

Isn’t rhubarb just so amazing?

Rhubarb Recipes | The Gluten Free Vegan

5.0 from 2 reviews

Rhubarb Crisp
Prep time
Cook time
Total time
Warm and comforting, tangy and sweet. This easy Rhubarb Crisp has it all. Add in other fruits to mix it up if you like.
Recipe type: Dessert
Serves: 4-6
  • 5 cups sliced rhubarb
  • 1 cup granulated sugar
  • 2 – 3 tablespoons cornstarch
  • ½ cup gluten-free rolled oats (we use Only Oats)
  • ½ cup brown sugar
  • ¼ cup brown rice flour
  • ¼ teaspoon cinnamon
  • ¼ cup vegan margarine
  • ¼ cup shredded unsweetened coconut
  1. Preheat oven to 375F.
  2. In a large bowl combine sliced rhubarb, granulated sugar and cornstarch. Stir to coat well.
  3. Transfer rhubarb into an 8×8 baking dish.
  4. In a medium bowl mix together the oats, brown sugar, brown rice flour and cinnamon.
  5. Cut in the vegan margarine until the mixture forms coarse crumbs.
  6. Stir in the coconut.
  7. Sprinkle the topping over the fruit, making sure to coat evenly.
  8. Bake for 30-35 minutes until the topping is nice and golden brown.
  9. Let sit a few minutes before serving.


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8 Responses to “Rhubarb Crisp”

  1. Stephanie
    July 24, 2013 at 10:54 am #

    This is soooo good and easy! I’ve made it three times now – with rhubarb, cherries and apples (cherries was my favourite). If you substitute coconut oil for the margarine, you don’t need any shredded coconut, and you still get that coconut-ty flavour. Thanks for the recipe!

    • July 25, 2013 at 8:35 pm #

      Do you use fresh cherries or frozen cherries? I am definitely up for cherry crisp!

      • Stephanie
        July 26, 2013 at 9:08 am #

        Fresh, although I’m sure frozen would work, too.

        • July 27, 2013 at 12:24 pm #

          Thanks Stephanie! Definitely going to try this.

  2. Laura
    September 9, 2013 at 3:59 pm #

    Yum! This recipe is awesome! I made it twice, once with the coconut oil instead of margarine suggested by Stephanie, with rhubarb and strawberries. Delicious! Then I made it again with rhubarb and strawberries and coconut oil, but substituted agave for the sugar in the filing and coconut sugar for the brown sugar in the topping. Also fabulous! Thanks for the recipe.

    • September 9, 2013 at 8:45 pm #

      Thanks for sharing your results Laura! I’m glad to hear it worked for you and I’ll have to try it next time I make crisp.


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