Gluten Free Rhubarb Crisp with Cardamom and Vanilla Recipe

Gluten Free Rhubarb Crisp with Cardamom and Vanilla Recipe: There is no way you can avoid making this gluten-free rhubarb crisp with cardamom and vanilla. I am sorry to sound authoritative, but you absolutely must make this rhubarb crisp at least once this spring. It is simply too delicious to pass up. Your reward will be a flavor that will make your mouth wet and a color that is just stunning, both of which can only be provided by rhubarb.

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Gluten Free Rhubarb Crisp with Cardamom and Vanilla Recipe

rhubarb crisp just out of the oven, with a large spoon


  • 1 and 1/2 pounds rhubarbtrimmed and rinsed
  • 4 Tbsp granulated sugar
  • 1 Tbsp cornstarch
  • 1 vanilla bean
  • juice of 1/2 lemon


  • 1/2 cup light brown sugarnot packed
  • 1/2 cup oat flouryou can use almond or regular flour as well, or a good gluten free baking mix
  • pinch of salt
  • 1/2 tsp cardamomsub cinnamon if you like
  • 5 Tbsp cold unsalted buttercut in pieces
  • 1/3 cup walnutsor pecans

Sliced rhubarb macerating for rhubarb crisp


  • Preheat the oven to 350 degrees Fahrenheit.
  • A bowl should be filled with the rhubarb that has been sliced into small pieces. Before you slice your rhubarb, you should remove the stiff exterior fibers if it has a really stringy texture.
  • After tossing the rhubarb with the lemon juice, sugar, and cornstarch, scrape the seeds of the vanilla bean into the mixture as well. After giving it a stir to incorporate everything, cover it and put it aside so that the juices can begin to flow.
  • The crisp topping can be made by placing all of the ingredients in a food processor and pulsing the mixture until it reaches a consistent consistency.
  • A medium-sized oval gratin dish (mine is 8×10) or a square baking dish measuring 9×9 inches should be used to place the rhubarb in the bottom of the dish. The crisp topping should be generously applied on top; however, if you are using a square pan, you might not use all of the topping. For around thirty-five to forty minutes, bake the rhubarb until it begins to bubble and the topping becomes brown.
  • Start eating it right away, and if you want, you can serve it with some vanilla ice cream or whipped cream.

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