Happy Mother’s Day! How are you celebrating today? Let’s celebrate the mom’s of the world today with some superr sweet and oat-packed Gluten Free Healthy Rhubarb Crisp.
But first, guys, how do the photos look!? I’m SO excited that J and I finally invested in a fancy SLR camera for the blog. It’s something we’ve been saving up for, well for months and it arrived in the mail a couple days ago. It’s been so much fun experimenting with the different bells and whistles of the camera. To be honest, I don’t know how half of the settings work just yet but it’s great learning more about food photography. We really can’t get over the difference of quality between the photos. We still have so much to learn but we’ve come along way since my very first recipe on the blog taken under overhead lighting at our dinner table right before we gobbled it up!
I am SO excited to share a ton of new recipes with you this Spring with some gorgeous photos and redo some of my old recipes as well so they can be put in their proper light. 🙂
But back to this sexy vegan Rhubarb Crisp.
A sweet, soft and warm rhubarb layer topped of with a thick and crumbly oat-filled crisp. #YesPlease
My Stepdad’s rhubarb crisp is famous in our home each Summer. He makes it with freshly picked rhubarb from the garden and it’s downright delicious with a scoop of vanilla ice cream on top. I’ve been promising him since last Summer that I would make a healthier and flour free version for the family and attempt to compete with his famous dessert. And this Healthy Rhubarb Crisp definitively does compete with the traditional rhubarb recipes.
This recipe uses oat flour (basically just ground up oats) in the rhubarb base and some more whole oats and oat flour in the crisp topping. I added fresh lemon juice and lemon zest to the rhubarb plus some cane sugar for good measure. I wouldn’t recommend dialing back on the sugar in this recipe because rhubarb by itself is pretty sour. The sugar and lemon flavors really balance the rhubarb out perfectly.
This Healthy Rhubarb Crisp quickly disappeared after I whipped it up this morning. I wish I could send some of it across the ocean back home to share with my amazing mom today! 🙂 Happy Mother’s Day, Mama!
- 6½ heaping cups rhubarb
- ½ cup cane sugar*
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 4 tbsp oat flour
- ¾ cups oat flour
- 1 cup oats (quick cooking or whole oats)
- ½ tsp sea salt
- 1 tsp cinnamon
- ½ cup dark brown cane sugar
- 6 - 7 tbsp coconut oil, room temperature
- Pre-heat oven to 350F/175F. Grease a 2 quart/1 liter baking dish with coconut oil or coconut butter.
- Rhubarb layer: Place chopped rhubarb (see notes), cane sugar, lemon zest, lemon juice and oat flour in the baking dish. Mix around, level it out in the dish and leave to sit for 10 -15 minutes while you prepare the crumble layer.
- Crisp topping: Add oat flour, oats, sea salt, cinnamon and brown sugar to a medium size mixing bowl. Mix together. Add 6 tbsp of coconut oil to the crisp mixture. Mash it in with a fork until a crumbly mixture forms. Add an extra tbsp of coconut oil if necessary. I like to do this part with clean hands, I find it gets the best "crumbly" texture.
- With clean hands, crumble the crisp topping evenly over the rhubarb. Bake for 35 - 45 minutes until the rhubarb bottom is very soft. Test this by poking the rhubarb with a fork to see if the rhubarb is soft. The amount of time you bake the rhubarb crisp will depend on your baking dish and oven. I baked mine for 43 minutes.
2) Replace cane sugar with light brown sugar
3) Replace coconut oil with coconut butter for an oil-free version.
4) Make coconut oil is at room temperature before adding it to the crumble and not rock hard.
5) If you are more accustomed to very sweet rhubarb dishes, add an extra ¼ cup of cane sugar to the rhubarb mixture.
6) Use dark brown sugar instead of dark brown cane sugar.
If you try this Healthy Rhubarb Crisp, it makes my week seeing your amazing #CearasKitchen creations. Share your photos with me on Instagram @CearasKitchen (and remember to tag #CearasKitchen so I don’t miss it!) or share it on my Ceara’s Kitchen Facebook page. Wishing you a wonderful Mother’s Day everyone!
click here says
Howdy! This post couldn’t be written any better! Reading through this post reminds me of my previous room mate! He always kept chatting about this. I will forward this page to him. Pretty sure he will have a good read. Thanks for sharing!
gate io says
For my thesis, I consulted a lot of information, read your article made me feel a lot, benefited me a lot from it, thank you for your help. Thanks!
Just made your rhubarb crisp…delicious! I used turbinado raw cane sugar instead of dark brown sugar.
Kris Abney says
Excellent recipe — thank you!
For the topping, can I substitute brown sugar for the dark cane sugar. I only have light cane sugar and brown sugar.
Brown sugar will work just fine! Add a tsp of molasses if you have it around as well. Enjoy the crisp!
Steven Feinberg says
Fantastic, we all loved it!!
Denise | Sweet Peas & Saffron says
Congrats on the new DSLR, Ceara! You’re going to love it! I can still remember when I first got mine 🙂 🙂 Love love love rhubarb crisp, and I am seriously craving it now! Looks delicious!
Linda @ Veganosity says
Congrats on the fancy new camera! Your pictures look fantastic! So does the rhubarb crisp, one of my favorites.
Congrats on the new camera!! That is so exciting!! Def a nice investment!! …also, this looks amazing!! …and I LOVE that it’s healthy! I always felt like fruit crisps had so much healthy potential! …but people often add too much butter/ sugar! This is a great recipe!! 🙂 Thanks again! Hope that your week is going well!
Thank so much, Cailee!! 🙂 Fruit crisps really have no need for all that sugar – I couldn’t agree more 🙂
All these rhubarb recipes are making me sooo happy! I’ve never seen a rhubarb crisp and am loving the idea!
Rhubarb crisp is the best, Sues!! 🙂 Such a delicious Spring dessert!
Gayle @ Pumpkin 'N Spice says
This crisp is calling my name, Ceara! I was just talking about rhubarb pie yesterday and how much I love it but no one ever makes it! I’m thrilled to see this crisp! It looks gorgeous and so delicious. And that crumb topping looks SO good! Pinned! Hope you’re Monday is off to a great start!
Rhubarb pie is one of my favorites pies as well, Gayle! Such a wonderful Spring pie! 🙂 Thanks so much for the pin. Hope your week is off to a wonderful start too 🙂
Manali @ CookWithManali says
looks absolutely delicious, yum! 🙂 and congrats on the new camera!! xoxo
Thanks so much, Manali! 🙂 <3
This crisp looks sweet and delicious! need to definitely try it! Pinning!
Thanks for the pin!
This rhubarb crisp looks absolutely delicious Ceara! I love growing rhubarb because it’s so easy to grow. My in-laws absolutely love it and would just die for a piece (ok several) slices of this crisp. I’ll have to have it for them. Sounds like you had a nice Mother’s Day. WE did too, went for a family hike to the Eternal Flame =)
LOL! We can never have just one piece of rhubarb crisp either! It’s too yummy and such a treat this time of year 😉 Sounds like your Mother’s Day was wonderful!! Hope you are having a great week.
Dannii @ Hungry Healthy Happy says
I love rhubarb and it reminds me of my nan, as she makes the BEST rhubarb crumble. It’s not at all healthy, but nice for a treat.
<3 Grandma's baking = the best!
Ilona @ Ilona's Passion says
Rhubarb reminds me of my childhood. Looks yum Ceara!
Mine too – it’s a family favorite in our home. So happy your a rhubarb fan 😀
Cara's Healthy Cravings says
One of my fav desserts!! Yum!
The vegan 8 says
The photos look wonderful Ceara!! I’m so happy for you, I know how exciting that first day was for me as well, lol! This looks like a wonderful crisp! I make a cinnamon pecan apple crisp that is my hubby’s favorite each year but I’ve never tried rhubarb. I have no idea…what does it taste like?? What fruit is it similar to?
Thank you so much, Brandi! Your cinnamon pecan apple crisp sounds to die for!! I think you’d love rhubarb. I can’t really describe exactly what it tastes like, but it is quite tart by itself. You need the sugar in there to balance it out. It is SO delicious in baked goods. My great grandma always baked pies with it when we were growing up!
Kat | curlsnchard.com says
I love rhubarb so much! I think I’m going to make this in a small version vor breakfast very soon, just like I did my cherry oatbake crumble. I think that would work pretty well with the rhubarb too. We have so so much rhubarb in our garden right now, it really needs to be used up! Thank you for the inspiration :-* Oh, and I love the new pictures <3
<3 I just saw your breakfast on Insta today and it looks absolutely DELISH!! :) Your rhubarb garden sounds wonderful! I can't wait to grow it one day when we move out of our apartment!
Natalie @ Feasting on Fruit says
I must admit I have a little bit of rhubarb phobia, I don’t tend to like tart things, but I’ve never tried it. Your recipe sounds really simple and it looks really, really tasty so your pushing me to overcome that fear. Especially that oat topping, it’s really calling to me 🙂
No need for rhubarb phobia 😉 The only thing with is that it’s quite tart by itself, so you have to add enough sugar to balance it out. And the oat topping is my fave part of every crisp!! 🙂 I hate when recipes are skimpy on the crisp layer 😛
Christine@ Apple of My Eye says
Mhmm this looks delicious! I’ve actually never had rhubarb before (I know, I know), but this is definitely making me feel more adventurous with trying it out!
Your photos look great! Getting a new camera is just about the most exciting thing ever 🙂
You need to get your rhubarb on, ASAP! 🙂 It is such a delicious fruit to cook with!! Thank you so much re. photos! It is the most exciting thing ever! I can’t wait to learn a bit more about how it works 😉