Vegan Gluten-Free Rhubarb Crisp

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Serving bowls and baking dish of vegan gluten-free rhubarb crisp

We’re all for strawberry + rhubarb, but sometimes rhubarb deserves to be in the spotlight, unmasked by other flavors! Enter this simple, vegan + gluten-free RHUBARB crisp. It showcases the tangy, bright flavor of rhubarb while enhancing it with a perfectly sweet oat-almond topping.

Made in 1 bowl with just 8 ingredients, it’s a low-effort dessert perfect for spring and summer. Let’s get crispy!

Oats, rhubarb, almond flour, coconut oil, cane sugar, cornstarch, and salt

The simple rhubarb filling comes together with just 4 ingredients, with fresh or frozen rhubarb being the star of the show. Cane sugar contributes its sweet + neutral flavor, cornstarch absorbs the juices and thickens, and sea salt adds flavor.

Using a spoon to stir together chopped rhubarb, cane sugar, and cornstarch

For the oat-almond topping, we combine rolled oats, almond flour, gluten-free flour blend (or all-purpose if not GF), cane sugar, sea salt, and coconut oil or vegan butter. Nothing too strong in flavor because we don’t want to hide the rhubarb!

Adding an oat almond crisp topping over a rhubarb filling in a baking dish

We dump it over the filling, bake, and what emerges is a golden brown crisp topping over a saucy, tender, tart-sweet rhubarb filling. Swoon!

Hands holding the sides of a baking dish filled with vegan gluten-free rhubarb crisp

We hope you LOVE this rhubarb crisp! It’s:

& SO delicious!

It’s the perfect spring and summertime dessert, especially for rhubarb lovers, feeding a crowd, or when you want something super easy and special. Top with a scoop of vanilla ice cream and oh my — you’ll be in love.

More Crisp Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Spoon holding a bite of rhubarb crisp over a bowl

Vegan Gluten-Free Rhubarb Crisp

Rhubarb takes the spotlight in this vegan + gluten-free rhubarb crisp with an oat-almond topping. A tangy, bright, perfectly sweet dessert for spring and summer. Made in 1 bowl with just 8 ingredients!
Author Minimalist Baker
Overhead shot of a bowl of rhubarb crisp topped with a scoop of vanilla ice cream
5 from 3 votes
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8 (Servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 6 cups chopped rhubarb (if using frozen, place in a colander and rinse briefly under cold water)
  • 2/3 cup cane sugar* (ensure organic for vegan-friendly)
  • 3 Tbsp cornstarch
  • 1/8 tsp sea salt


  • 1/2 cup rolled oats (ensure gluten-free as needed)
  • 1/4 cup almond flour (we prefer Wellbee’s)
  • 1/4 cup gluten-free flour blend (we used our DIY blend // MB or other brands work well, too! // or all-purpose flour if not GF)
  • 2 Tbsp cane sugar* (ensure organic for vegan-friendly)
  • 1/8 tsp sea salt
  • 1/4 cup melted coconut oil or vegan butter (use refined coconut oil to avoid a coconutty flavor)

FOR SERVING optional


  • Preheat your oven to 350 degrees F (176 C).
  • To a large mixing bowl, add chopped rhubarb, sugar, cornstarch, and sea salt. Stir to coat. Place the rhubarb mixture into an 8×8-inch baking dish.
  • To the same (now empty) mixing bowl, add the rolled oats, almond flour, gluten-free flour blend, cane sugar, and sea salt. Stir to combine. Pour the coconut oil or vegan butter on top of the dry ingredients and stir with a fork to evenly distribute it. The mixture should stick together when squeezed between your hands. If too moist, add more oats or almond flour. If too dry, add more coconut oil. Place the crumble on top of the rhubarb filling.
  • Bake for 1 hour to 1 hour 10 minutes for fresh rhubarb (or 1 hour 30 minutes for frozen), until the top is golden brown and the filling is soft and bubbling (if the top begins to brown too quickly, you can cover, loosely, with foil). If the center isn’t bubbling at this point, continue baking, checking it every 5 minutes. Let cool for at least 30 minutes before enjoying, or longer to let the juices thicken. Best served at room temperature with a scoop of (optional) vanilla ice cream. Store loosely covered at room temperature for up to 3-4 days. Best enjoyed within the first 2 days.
  • To freeze: You can fully cook the crisp and freeze it in its baking dish. To reheat, cover the crisp with foil and bake at 350 F (176 C) until warmed through.



*We don’t recommend using coconut sugar — the stronger flavor and color conflict too much with the rhubarb.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 223 Carbohydrates: 34.6 g Protein: 2.5 g Fat: 9.1 g Saturated Fat: 5.9 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 39 mg Potassium: 317 mg Fiber: 2.7 g Sugar: 21 g Vitamin A: 15 IU Vitamin C: 7.3 mg Calcium: 91 mg Iron: 0.6 mg

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  1. Melissa says

    I made this tonight and it was absolutely delicious. I’ve had rhubarb growing in my yard for 4 years and have never cooked with it until now. This recipe is the perfect balance of tangy and sweet! So good!


    I made this over the weekend. I reduced the sugar in the filling to 1/2 C and it was so yummy! With a scoop of vanilla bean ice cream, it was sweet enough!

  3. OrganicBrenda says

    I’ve got it in the oven now. I’ll let everyone know how yummy it is in an hour and a half!

  4. Claire kemp says

    Is there anything other than oats that can be used because even certified gluten free oats. Aides a severe reaction in both me and my daughter

  5. Carola says

    Hello Dearies, this truly looks and sounds like paradise!
    What do you recommend as sub for cane sugar if not coconut sugar? Can I use stevia or agave syrop?

    Thanxxalot in advance,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carola, cane sugar is pretty important in this one for a neutral flavor that lets the rhubarb shine. Agave would probably be your next best option!

  6. Diane says

    This recipe sounds amazing! Can I use potato starch instead of the corn starch? Unable to eat corn products. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diane, we haven’t tested it, but that might work! Another option that might work better would be arrowroot starch. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eugenia, we think you could bake the topping separately on a baking sheet (like a granola) at 350 F until lightly browned ~15-20 minutes, then serve over the stewed rhubarb like a parfait! We’re not sure about baking it on top of the stewed rhubarb, but it might work.