Landscape orientation of a scene of Rhubarb Crisp (Paleo/AIP) with a messed up serving dish and two small dishes with servings in them. There are cinnamon sticks and crumbs on the surface nearby.

Rhubarb Crisp (Paleo/AIP)

This Rhubarb Crisp (Paleo/AIP) recipe gives the nostalgic favorite a modern makeover – no gluten or processed sugar. Enjoy this summer favorite again!

Rhubarb Crisp (Paleo/AIP), whole, in a white quiche pan.  There is a red and white striped dish towel nearby, and cinnamon sticks.
Whole Rhubarb Crisp (Paleo/AIP) before being devoured

Rhubarb Crisp seems to me like a nostalgic recipe. I’m not really sure why. Maybe because rhubarb was something we grew in our garden when I was growing up in Montana. Maybe it’s because rhubarb was something that grandmothers and aunts and mothers baked with in the summertime.

Me, nostalgic? Guilty. Sometimes, things from the past are worth hanging onto.


Let’s make it a little healthier for a healing diet and lifestyle, shall we?

Portrait orientation of a scene of Rhubarb Crisp (Paleo/AIP) with the serving dish and two smaller fluted dishes with servings in them. Cinnamon sticks and crumbs are on the surface nearby. One of the servings sits on a striped towel with a spoon.
Rhubarb Crisp (Paleo/AIP)

About some of the ingredients

  • Cassava flour – If you’ve done any AIP baking, you’ve probably encountered cassava flour. Do not fear new ingredients! This stuff is a lifesaver. It’s sort of the all-purpose flour for a gluten-free diet.
  • TigerNut flour – Don’t freak out when you see the word “nut” in the name. Tigernuts are actually tiny tubers! The flour made from them has body, and a touch of sweetness.
  • Sliced tigernuts – In their sliced form, baked, tigernuts mimic oatmeal in a crumble topping.
Closeup of Rhubarb Crisp (Paleo/AIP) in a small fluted serving dish on a striped dish towel.  The serving dish is in the background.
Here. Have this serving of Rhubarb Crisp (Paleo/AIP)

Other summer dessert recipes

If you have a sweet tooth, and you’re looking for a few more gluten free recipes to try this summer, try these:

I hope you’ll give THIS recipe a go, though. I’m especially proud of how the crumble topping turned out. For me, crisp recipes are alllllll about the topping. Amen?

I hope you’re having an amazing summer. As always, I’m wishing you great love and deep healing!



Rhubarb Crisp (Paleo/AIP)

Recipe by Wendi’s AIP Kitchen – Course: Treats and SnacksCuisine: Paleo, AIPDifficulty: Medium


Prep time


Cooking time



This Rhubarb Crisp (Paleo/AIP) recipe gives the nostalgic favorite a modern makeover – no gluten or processed sugar. Enjoy this summer favorite again!



  • Preheat oven to 350ยบ F. Place rhubarb, honey, arrowroot, lemon juice and 1/8 teaspoon salt in a large mixing bowl. Toss to mix and set aside.
  • Place tigernut flour, cassava flour, plam shortening, coconut sugar, cinnamon, and the remaining 1/4 teaspoon of salt in a food processor. Pulse until it begins to come together like a crumbly dough. Add the sliced tigernuts, and pulse a few times, just until it looks like there’s oatmeal in it.
  • Scrape rhubarb mixture into an ungreased 10″ quiche pan (because it’s pretty!), or a regular 8 X 8 glass pan. Spread the crumble mixture evenly on the top. Bake uncovered for 45 minutes. Let cool before serving. Refrigerate leftovers. (The crumble will solidify more under refrigeration.)

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  1. Can you substitute apples for the rhubarb?

  2. Cy Amundson

    love the site. I am fortunate to be at the place where I can use eggs. Does it make sense to use eggs instead of palm shortening? And if so how would you suggest doing that portion wise

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