This gluten-free rhubarb crisp is one of our favorite summer desserts. It is easy to make and is slightly tart with the perfect amount of sweetness that everyone will love.
If summer had a taste, it would be this fresh rhubarb crisp recipe. This dessert is perfect for any summer event you will attend and it will have everyone begging for more. It’s even better if you put a scoop of vanilla ice cream on top.
When I was growing up my mom used to make rhubarb crumble (and my Mom’s Gluten-Free Peach Cobbler) multiple times every summer. We all loved it with a cold vanilla bean ice cream or heavy cream. When we first moved into the house over 20 years ago and saw this big green bush in the backyard we had no idea what it was.
We soon learned that it was rhubarb and my mom couldn’t have been happier. She was quickly taken back to her childhood where they also had rhubarb plants. Her mother, my grandmother, would make rhubarb crisp for them during the summer as well.
What are the odds that we would move to a house with the rhubarb plant? It’s now been growing for over 20 years and for 20 summers we’ve all enjoyed my moms rhubarb crisp.
Subscribe to This Vivacious Life
Receive a free e-book of Instant Pot recipes!
The plant is now 5 to 6 feet in diameter and my dad and mom can’t keep up eating it on their own. So each year they cut and freeze several quarts so that they can enjoy this family favorite dessert all year around.
Although I also love my moms rhubarb crumble and her peaches and cream dessert, I wanted to try something a little different this year. I decided that peaches would be the perfect addition! They are so sweet which helps cut the tartness of the rhubarb.
Peaches and rhubarb are both very reminiscent of summer flavors for me so I couldn’t decide on a better combo. The outcome was delicious perfection! Another summer dessert I love is my Instant Pot Apple Crisp (Gluten-Free) recipe, especially in August when the apples are in-season.
What you need
During the summer (or what I like to call rhubarb season), I don’t want to be stuck in the kitchen. I want to be outside with my kids. Luckily, this recipe is one of the easiest desserts so you can play outside and still have a yummy summer treat.
Rhubarb
Here are some notes about rhubarb that came from my awesome mother… The best part about rhubarb is that it’s hearty and super easy to grow. It takes almost no time to care for and the rewards are plenty.
So if you have even a small space in your yard, get yourself a rhubarb plant. You can make so many things from it and it’s really unlikely that you will kill it, our family hasn’t!
Rhubarb is nicknamed the pie plant. When added with sugar, it’s tartness marries perfectly for an amazing dessert or pie. Remember that the leaves of rhubarb are poisonous so only use and consume the stalks. And did you know you could also make rhubarb sauce?
Peaches
There is something about having fresh fruit on a summer dessert. Peaches are a great summer fruit because they are sweet and delicious. I think peaches pair very well with this dessert.
You can always use other fruits, such as fresh strawberries or any other summer fruit, if you desire. I like to grab mine from our local farmer’s market.
Gluten-Free All-Purpose Flour
Gluten-free baking can be hard, especially when you are trying to make the perfect dessert. Don’t worry though, because I have written an in-depth post, Gluten-Free Flour and Starches: A Resource Guide + Recipe, about how to bake with gluten-free flour. Just because gluten-free desserts are gluten-free does not mean they aren’t tasty!
Other options are almond flour and oat flour, but I prefer gluten-free all-purpose flour for this recipe. You should be able to find gluten-free flour at any grocery store.
Gluten-Free Rolled Oats (Certified)
Gluten-free oats are the key to the crisp topping for this gluten-free rhubarb crisp. A crunchy topping is the signature piece of any type of crisp. Oats are technically gluten-free, but they are often cross-contaminated in processing, so make sure the oats you buy are certified gluten-free oats.
How to make gluten-free rhubarb crisp
- Preheat your oven to 350 degrees f
- Dice peaches and rhubarb into 1/2 inch cubes
- In a 9 x 13 baking dish combine peaches, rhubarb, cornstarch, and powdered sugar together
- Using a stand mixer cream together butter and powdered sugar
- Combine all-purpose gluten-free flour rolled oats, sugar, and baking powder together in another bowl
- Add the dry ingredients to the butter and sugar mixture and mix until crumbly Pro tip: Do not over mix or topping will become dough like
- Using your hands, crumble topping mixture over the fruit
- Bake uncovered 45 to 50 minutes then serve warm topped with vanilla ice cream or cold heavy cream
Simply use dairy-free butter to make it dairy-free. Top it with your favorite dairy-free ice cream. I personally love coconut or cashew milk varieties from So Delicious.
It’s actually a vegetable. You can eat it raw, but it will probably be too tart, so it’s best to put it in a yummy dessert.
Yes! A great thing about this easy recipe is that you can enjoy it warm or cold. Sometimes I will this gluten-free rhubarb crisp for a midnight snack and eat it right out of the refrigerator.
How to store leftovers
Store leftovers in the pan with tinfoil over top in the refrigerator for up to three days. To eat, reheat individual servings in the microwave for 1 minute.
I also like serving leftovers hot on top of our crisp and fluffy BEST Gluten-Free Waffles. And while you’re at it, you should try our Non-Alcoholic Gin and Tonic recipe. I think it pairs really well with our gluten-free rhubarb crisp.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!
Gluten-Free Rhubarb Crisp (Easy & Tasty!)
Ingredients
- 3 cups rhubarb sliced into 1 inch pieces
- 3 cups peaches diced into 1 inch cubes
- 1 cup powdered sugar
- 2 tablespoons cornstarch
- 1 cup gluten-free all-purpose flour
- 1 cup certified gluten-free rolled oats
- 1/2 teaspoon baking powder
- 1 cup sugar
- 3/4 cup butter
Instructions
- Preheat your oven to 350 degrees f
- Using a stand mixer cream together butter and powdered sugar
- Combine all-purpose gluten-free flour rolled oats, sugar and baking powder together in another bowl
- Add the dry ingredients to the butter and sugar mixture and mix until crumbly *Do not over mix or topping will become dough like
- In a 9 x 13 pan combine peaches, rhubarb cornstarch and powdered sugar together
- Using your hands, crumble topping mixture over the fruitPro tip: Do not over mix or topping will become dough like
- Bake uncovered 45 to 50 minutes
- Serve warm topped with vanilla ice cream or cold heavy cream
Notes
How to store leftovers
Store leftovers in the pan with tinfoil over top in the refrigerator for up to three days. To eat, reheat individual servings in the microwave for 1 minute.Nutrition
*This recipe was originally published on September 7, 2017 but has since been updated in 2022 with more information and instructions.
Jenny says
I love the story about your mom! Sweet treats are even better when there’s a story behind them 🙂 We loved this dessert too!