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 4 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.



  1. Stephanie says

    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!

  2. Laura says

    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.

  3. Shannon says

    So delicious. I did not use the full amount of sugar (about 3/4 c. granulated in the rhubarb, and 1/3 c. brown in the topping), used coconut oil instead of margarine (because I do not have either margarine or shredded coconut in the house at the moment!), and added about 1/4 c. finely chopped pecans to the crumble topping. Definitely “a repeat” from my family!

  4. says

    I got rhubarb in my CSA basket today and had absolutely NO IDEA what to do with it. We tried it plain (holy tartness!) and even tried it dipped in honey (not too shabby). But I stumbled upon your recipe and gave it a go!
    I added a cup or so of strawberries along with the 4 cups of rhubarb, used coconut sugar and WW flour (since we aren’t gluten free) in the rhubarb mixture and added some walnuts and flax meal in the topping and was pleasantly surprised at the results!
    This will go in my recipe box for sure. Thanks!!!

  5. Stacey Emerson says

    I came home from the farmers market yesterday with rhubarb. Having just moved I have no idea where my cookbooks are so I searched rhubarb crisp and found this site! How fortunate for me! I used rhubarb and strawberries and it was enjoyed out on the picnic table last evening. I will be checking out more of your recipes!

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