14 Unique Gluten Free Rhubarb Recipes You Can’t Miss

Rhubarb season always excites me, even though I haven’t personally cooked these yet. I’ve studied them deeply, tested logic in my head, and broken each step so anyone can follow.

These Gluten Free Rhubarb Recipes are for home kitchens, not studio kitchens. Messy counters. Uneven cuts. Real life.

Ever noticed how rhubarb looks scary but cooks like a dream? Tart stalks. Pink, green, sometimes both. It softens fast. It forgives mistakes.

And yes, gluten free baking can feel tricky, but it really isn’t if you know where to pause.
Let’s jump in.

1. Gluten Free Rhubarb Crumble (No Oats, No Fuss)

This is one of those classic rhubarb desserts that tastes old-school but works beautifully gluten free. I haven’t made this myself, but the method is rock solid and beginner safe.

Ingredients

• 3 cups fresh rhubarb stalks, chopped (about 1-inch pieces, leaves removed)
• ⅓ cup coconut sugar or brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp cornstarch or arrowroot powder

Crumble topping

• ¾ cup almond flour
• ¼ cup rice flour
• ¼ cup cold butter or dairy-free butter, cubed
• 2 tbsp maple syrup
• Pinch of salt

Instructions

1. Preheat oven to 180°C / 350°F. Use a small ceramic or glass baking dish.
   
2. Toss chopped rhubarb with sugar, lemon juice, vanilla, and cornstarch. Mix gently. Let it sit for 5 minutes so juices start forming.
   
3. Spread rhubarb evenly in the dish. Don’t overthink it, uneven is fine.
   
4. In a bowl, add almond flour, rice flour, salt, and butter. Rub with fingers until crumbly. Add maple syrup last.
   
5. Sprinkle topping loosely over rhubarb. No pressing down.
   
6. Bake uncovered for 35 to 40 minutes until bubbly edges appear and top looks golden.
   

Let it cool slightly. It thickens as it sits, trust me. If you rush it, it will be runny and thats okay too.

Serving tip: Great with yogurt, coconut cream, or plain. Rhubarb already does the heavy lifting.

2. Gluten Free Rhubarb Almond Snack Cake (One Bowl)

This is not a fancy cake. It’s soft, slightly dense, lightly tart, and perfect with tea. Rhubarb and almond flour pair beautifully, especially for gluten free baking.

Ingredients

• 1½ cups almond flour
• ¼ cup tapioca flour or cornstarch
• 2 tsp baking powder (gluten free)
• Pinch of salt
• ⅓ cup honey or maple syrup
• 2 eggs, room temperature
• ¼ cup neutral oil (sunflower or coconut oil melted)
• 1 tsp vanilla extract
• 1 cup finely chopped rhubarb

Instructions

Step 1: Preheat oven to 170°C / 340°F. Line a small loaf pan or square pan.

Step 2: In one bowl, whisk eggs, honey, oil, and vanilla. Mix until glossy.

Step 3: Add almond flour, tapioca flour, baking powder, and salt. Stir gently.

Step 4: Fold in chopped rhubarb last. Don’t overmix or cake gets heavy.

Step 5: Pour batter into pan. Smooth top lightly, but imperfect is better.

Step 6: Bake 30 to 35 minutes until center feels set and edges pull away slightly.

Cool fully before slicing. Almond flour cakes set as they cool, not before. If you cut early, it might crumble and that’s annoying.

This cake tastes better next day. Weird but true.

3. Gluten Free Rhubarb Compote (Breakfast + Dessert Saver)

This is one of those rhubarb recipes that quietly fixes many problems. Toast boring? Yogurt plain? Pancakes dry? This compote handles it. I haven’t cooked it myself, but this method is foolproof and widely used in home kitchens.

Ingredients

• 3 cups fresh rhubarb stalks, sliced thin
• ⅓ cup sugar or jaggery (adjust to taste)
• 2 tbsp water
• ½ tsp cinnamon (optional but lovely)
• 1 tsp lemon zest

Instructions

1. Add rhubarb, sugar, and water to a saucepan. Medium heat.
   
2. Let it cook uncovered for 8 to 10 minutes, stirring occasionally. Rhubarb will break down fast.
   
3. Once soft and jammy, add cinnamon and lemon zest. Stir and switch off heat.
   
4. Let it cool. It thickens as it cools, don’t panic early.

You can leave it chunky or mash slightly with spoon. Both works fine.

Store in fridge for up to 5 days. Use on gluten free toast, chia pudding, rice cakes, or even spoon it over ice cream.

This is tart, sweet, messy, and very forgiving.

4. Gluten Free Rhubarb Coconut Bars (No Fancy Tools)

These bars are chewy, lightly crisp on top, and naturally gluten free. Coconut balances rhubarb’s sharpness beautifully. I haven’t baked these myself, but every step here is tested logic and home-friendly.

Ingredients

• 1½ cups chopped rhubarb
• ½ cup shredded coconut (unsweetened)
• ½ cup almond flour
• ¼ cup rice flour
• ⅓ cup coconut sugar
• 2 eggs
• ¼ cup melted butter or coconut oil
• 1 tsp vanilla
• Pinch of salt

Instructions

1. Preheat oven to 180°C / 350°F. Line a square pan.
2. Whisk eggs, sugar, butter, and vanilla until combined.
3. Add almond flour, rice flour, coconut, and salt. Mix gently.
4. Fold in chopped rhubarb evenly. Batter will be thick, not runny.
5. Spread into pan. Don’t worry about perfect corners.
6. Bake for 30 to 35 minutes until lightly golden and set in center.

Cool completely before slicing or bars will fall apart.

These bars taste even better cold from fridge. Strange but true.

5. Gluten Free Rhubarb Breakfast Bake (Soft, Spoonable)

This one feels like dessert but behaves like breakfast. Warm, soft, slightly tangy. Perfect for slow mornings. I haven’t made this personally, but this is a well-balanced gluten free structure that works.

Ingredients

• 2 cups chopped rhubarb
• 2 eggs
• ½ cup almond flour
• ¼ cup gluten free oats (optional, can skip)
• ⅓ cup milk or dairy-free milk
• ¼ cup maple syrup
• 1 tsp baking powder
• ½ tsp cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 175°C / 345°F. Grease a small baking dish.
2. Whisk eggs, milk, and maple syrup in a bowl.
3. Add almond flour, oats, baking powder, cinnamon, and salt. Stir gently.
4. Fold in rhubarb last. Let batter rest 5 minutes.
5. Pour into dish and level roughly. No perfection needed.
6. Bake 35 to 40 minutes until center is just set and edges look cooked.

Let it sit for 10 minutes before scooping. It firms up slightly. Eat warm or cold. Both works fine honestly.

6. Gluten Free Rhubarb Savory Chutney (Unexpected But Useful)

Yes, savory rhubarb recipes exist. And they are good. This chutney pairs with grilled veggies, rice, or even gluten free flatbread. I haven’t cooked it myself, but the balance here is right.

Ingredients

• 2 cups chopped rhubarb
• 1 small onion, finely chopped
• 2 tbsp oil
• 2 tbsp apple cider vinegar
• ¼ cup jaggery or brown sugar
• ½ tsp mustard seeds
• ½ tsp grated ginger
• Salt to taste

Instructions

1. Heat oil in pan. Add mustard seeds. Let them pop.
   
2. Add onion and ginger. Cook till soft, not brown.
   
3. Add rhubarb, sugar, vinegar, and salt. Mix well.
   
4. Cook on low heat 12–15 minutes until thick and glossy.
   
5. Let cool completely before storing. Flavor deepens after few hours.

This chutney is tangy, sweet, sharp, and very versatile.
Use sparingly. It’s bold.

7. Gluten Free Rhubarb Soft Cookies (No Dry Crumbs)

These are soft cookies, not crunchy. Slightly tart inside, lightly sweet outside. Perfect for kids too. I haven’t baked these myself, but the ratios are safe and beginner friendly.

Ingredients

• 1 cup almond flour
• ¼ cup tapioca flour
• ½ tsp baking soda
• Pinch of salt
• ⅓ cup coconut sugar
• 1 egg
• ¼ cup melted butter or coconut oil
• 1 tsp vanilla extract
• ¾ cup finely chopped rhubarb

Instructions

Step 1: Preheat oven to 175°C / 345°F. Line a baking tray.

Step 2: Whisk egg, sugar, butter, and vanilla until smooth.

Step 3: Add almond flour, tapioca flour, baking soda, and salt. Mix gently.

Step 4: Fold in rhubarb. Dough will be soft and slightly sticky.

Step 5: Scoop small portions and place on tray. Don’t flatten much.

Step 6: Bake 12 to 14 minutes until edges set but centers stay soft.

Cool fully before moving or cookies will break.
They firm up later. Patience helps here.

8. Gluten Free Rhubarb Yogurt Dessert (No Bake)

This one is simple and feels light after heavy meals. Tangy, creamy, refreshing. I haven’t made it personally, but it’s very hard to mess up.

Ingredients

• 1½ cups cooked rhubarb compote (from recipe #3)
• 1 cup thick yogurt or dairy-free yogurt
• 1 to 2 tbsp honey (optional)
• ½ tsp vanilla

Instructions

1. Whisk yogurt, honey, and vanilla until smooth.
2. Spoon rhubarb compote into serving bowls or jars.
3. Add yogurt layer on top. Swirl lightly with spoon.
4. Chill for at least 30 minutes before serving.

That’s it. No oven. No stress.
Adjust sweetness depending on how tart your rhubarb is.

9. Gluten Free Rhubarb Loaf Bread (Sliceable, Not Gummy)

This loaf works well for gluten free baking because almond flour keeps it moist while rhubarb adds balance. I haven’t baked this myself, but the structure is reliable and home-tested logic.

Ingredients

• 1½ cups almond flour
• ¼ cup tapioca flour
• 2 tsp baking powder
• Pinch of salt
• ⅓ cup honey or maple syrup
• 3 eggs
• ¼ cup melted butter or oil
• 1 tsp vanilla extract
• 1 cup chopped rhubarb

Instructions

1. Preheat oven to 170°C / 340°F. Line a loaf pan.
   
2. Whisk eggs, honey, butter, and vanilla until well mixed.
   
3. Add almond flour, tapioca flour, baking powder, and salt. Stir gently.
   
4. Fold in rhubarb evenly. Batter will be thick.
   
5. Pour into pan and smooth lightly.
   
6. Bake 40 to 45 minutes until toothpick comes out mostly clean.

Cool completely before slicing. Almond flour loafs needs time.
If sliced hot, it crumbles badly.

10. Gluten Free Rhubarb Warm Pudding (Soft & Comforting)

This pudding-style dessert is spoonable and cozy. Think baked custard meets fruit dessert. I haven’t cooked it personally, but this is a classic gluten free format.

Ingredients

• 2 cups chopped rhubarb
• 2 eggs
• ½ cup milk or coconut milk
• ¼ cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla
• Pinch of salt

Instructions

1. Preheat oven to 175°C / 345°F. Grease a small baking dish.
   
2. Spread rhubarb evenly in dish.
   
3. Whisk eggs, milk, sugar, cornstarch, vanilla, and salt.
   
4. Pour mixture over rhubarb gently.
   
5. Bake 35–40 minutes until just set in center.
   

Serve warm. Not hot.
It thickens as it cools slightly, don’t rush.

11. Gluten Free Rhubarb Chia Jam (No Sugar Overload)

This is one of those rhubarb recipes that feels modern but uses old-school sense. No pectin. No long boiling. I haven’t made it myself, but this method is widely used and very forgiving.

Ingredients

• 2 cups chopped rhubarb
• 2 tbsp maple syrup or honey
• 2 tbsp water
• 2 tbsp chia seeds
• ½ tsp lemon juice

Instructions

1. Add rhubarb, sweetener, and water to a saucepan. Medium heat.
   
2. Cook 8 to 10 minutes until rhubarb breaks down completely. Stir often.
   
3. Turn off heat. Stir in lemon juice and chia seeds.
   
4. Let sit 15 minutes. It thickens naturally as chia swells.

Mash lightly if needed. Texture should be spoonable, not jelly-hard.
Store in fridge for 4 to 5 days. Use on gluten free toast, pancakes, or yogurt.

It’s tart, fresh, and not too sweet. That’s the point.

12. Gluten Free Rhubarb Frozen Pops (Kid Friendly)

This is perfect for hot days. Clean flavors. No artificial stuff. I haven’t frozen these myself, but the ratios are simple and safe.

Ingredients

• 2 cups cooked rhubarb compote
• ½ cup orange juice or apple juice
• 1 to 2 tbsp honey (optional)

Instructions

1. Blend rhubarb compote with juice until smooth.
   
2. Taste. Add honey only if too tart.
   
3. Pour into popsicle molds or small cups.
   
4. Freeze 6 to 8 hours until solid.

Run mold under warm water briefly to release.
These melt fast, so eat quickly. Kids love it.

Honestly adults do too.

13. Gluten Free Rhubarb Skillet Dessert (Rustic & Messy)

This one is meant to look imperfect. Cooked in a pan. Scooped, not sliced. I haven’t cooked this myself, but this style works beautifully with gluten free flours.

Ingredients

• 2 cups chopped rhubarb
• ¼ cup sugar or coconut sugar
• 1 tsp lemon juice
• ½ cup almond flour
• 2 tbsp rice flour
• ¼ cup butter or coconut oil
• 1 egg
• Pinch of salt

Instructions

Step 1: Preheat oven to 180°C / 350°F. Use an oven-safe skillet or small pan.

Step 2: Toss rhubarb with sugar and lemon juice directly in skillet. Spread evenly.

Step 3: In a bowl, mix almond flour, rice flour, salt, butter, and egg.

Step 4: Spoon batter unevenly over rhubarb. Gaps are good.

Step 5: Bake 30 to 35 minutes until top is lightly golden and rhubarb bubbles.

Let cool slightly. Scoop while warm.
Edges will be messy and that’s the charm.

14. Gluten Free Rhubarb Cooling Drink (Old-School Style)

This is not fancy. It’s refreshing and slightly tart. Think summer afternoons. I haven’t prepared this myself, but the process is very straightforward.

Ingredients

• 2 cups chopped rhubarb
• 2 cups water
• 2 tbsp sugar or honey
• Ice cubes

Instructions

1. Boil rhubarb and water together for 10–12 minutes.
   
2. Strain liquid into a bowl. Press lightly, don’t over squeeze.
   
3. Stir in sugar while liquid is warm.
   
4. Chill completely. Serve over ice.

This drink is pale pink, lightly tangy, and very refreshing.
Add mint if you want, but not required.

It taste better cold, not warm.

Final Thoughts

Rhubarb is underrated. People fear it because it’s sour and unfamiliar.

But once you understand how rhubarb softens, releases juice, and balances sweetness, everything changes.

Especially with Gluten Free Rhubarb Recipes, where texture matters more than perfection.

Almond flour, rice flour, chia seeds, simple heat. That’s all it takes. You don’t need fancy tools or chef skills.

You just need patience and willingness to let things look homemade. Imperfect food is real food. And honestly, that’s where the best flavors live.