Gluten-Free Rhubarb Crisp (Vegan) (Edit recipe)

Sweet and tart, this easy gluten-free rhubarb crisp has a syrupy rhubarb filling and a crunchy buttery oat crisp topping. Served with a scoop of ice cream, it's the ideal warm weather simple sweet treat.

10 minutes

50 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	322
Fat:	9 g
Carbohydrates:	56 g
Protein:	5 g
Cholesterol:	4 g
Sodium:	293 mg
Fiber:	3 g
Sugars:	30 g
Calculated per serving.

by Caked By Katie

View original recipe

Serves: 12

Ingredients

8 cups Rhubarb, 1000g, approx. .5-1 inch pieces, chopped
1 cup Granulated White Sugar, (200g)
2 Tbsp Gluten Free Flour, 1:1 baking blend
1 tsp Lemon Juice
.25 cup Milk, (59ml) vegan
1 cup Gluten Free Rolled Oats, (105g)
1 cup Gluten Free Flour, (160g) 1:1 baking blend
1 cup Brown Sugar, (200g)
.5 cup Plant Based Butter, melted, (113g)
1 tsp Sea Salt, fine
.5 tsp ground Ginger
.25 tsp Baking Powder
.25 tsp Baking Soda
1 cup Vanilla Ice Cream, optional, or whipped cream for topping

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 37F and place a 2.5qt baking dish or a 9x13 inch baking pan on a cookie sheet and set aside.
Combine the rhubarb, sugar, flour, and lemon juice together in a large mixing bowl. Make sure all the rhubarb is evenly coated.
Spread the rhubarb mixture in the bottom of the pan/dish.
Pour the milk over the rhubarb mixture and set aside.
Combine all the topping ingredients in a large mixing bowl and stir to combine until a coarse sand-like texture is achieved.
Spread the crisp topping over the prepared rhubarb and bake for 40-50 minutes. The edges should be bubbling and caramelized and the top a golden brown.
Remove from the oven and allow to cool for at least 30 minutes before serving. Note: the longer it cools the thicker more syrupy the rhubarb filling becomes.
Serve as is, with a scoop of vanilla ice cream, fresh whipped cream, or a drizzle of caramel sauce. Enjoy!
Store leftovers in an airtight container in the fridge for up to 7 days or frozen for up to 3 months.

Notes

Make sure to remove the green rhubarb leaves and discard them as they are poisonous. The rhubarb filling color will vary based on the degree of ripeness of the rhubarb.