An easy dessert that is vegan friendly, lower in refined sugar, and higher in fiber than traditional rhubarb crumbles. This healthy vegan rhubarb crumble is puckering-sweet and made with a quick oat based streusel topping. This recipe is wonderful served with yogurt or with non-dairy ice cream.
A healthy dessert for spring
Rhubarb is one of the first vegetables to appear in spring. That's right, rhubarb is actually a vegetable and not a fruit. Most people tend to treat rhubarb like a sweet fruit because it goes so well in desserts.
Not only is this recipe easy to prepare, it keeps well and makes for a lovely dessert or breakfast served with yogurt. Oats and spelt flour give this recipe a similar texture to traditional rhubarb crumble, but with more fiber and less refined sugar.
I've also included almond flour and cinnamon for added depth of flavour. You could consider this a healthier dessert of sorts, but that term can be quite relative; whatever you want to call it, it's a lovely way to enjoy rhubarb when itâ€™s in season.
Ingredients you will need
The ingredients for my vegan rhubarb oat crumble are fairly straightforward and easy to source:
- fresh rhubarb stalks
- arrowroot powder or cornstarch
- lemon juice
- spelt flour
- rolled oats
- almond flour
- ground cinnamon
- sea salt
- sugar or coconut sugar
- coconut oil
How to make this recipe
The most time consuming part of this recipe is washing and chopping the rhubarb, and then blending the oil into the streusel mix. Other than those two steps, this recipe is quite simple.
Start with combining the chopped rhubarb, sugar, arrowroot powder and lemon juice. Then in another bowl combine the flour, oats, cinnamon, sugar and salt. Using a pastry blender (or your hands) work the coconut oil into the oat mixture until you have a texture resembling wet sand with larger pea-sized crumbs.
Then you pour the rhubarb mixture into a 9" glass pie plate and spoon the crumble over evenly. Bake it in a preheated oven for 40-45 minutes, or until the top is slightly golden and the juices bubble up. Let it cool before serving, but best serve it slightly warm.
You can us whole-wheat flour instead of sprouted spelt in equal measure. You can also add a few more tablespoons of sugar to the rhubarb mixture and or crumble topping if you'd like yours to be sweeter. Cornstarch can also be used in exchange for arrowroot powder in equal measure.
How to Store this Recipe
This recipe should be stored covered in the fridge for up to 3 days. Note that the crumble topping will lose some of it's crisp texture after a day. To reheat it, pop it in the oven at 250F for about 10 minutes or until it is warmed through.
More Recipes like this
If you like this recipe, you may also enjoy these other favourites!
And this favourite from my friends over at Baked the Blog:
Healthy Vegan Rhubarb Oat Crumble
A perfectly easy dessert that is vegan, lower in refined sugar and higher in fiber than traditional rhubarb crumbles. Rhubarb flavour shines through with a subtle sweetness and a glorious crumble topping made from rolled oats. This recipe is great served with yogurt or with non-dairy ice cream.
For the filling
- 620 g (~5 cups) of rhubarb washed and cut into ½" pieces
- ⅓ cup granulated sugar
- 1 tablespoon arrowroot powder or cornstarch
- Juice of ½ lemon
For the crumble
- ¾ cup spelt flour
- ¾ cup rolled oats
- ¼ cup almond flour
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 3 tablespoon organic cane sugar or coconut sugar
- ½ cup coconut oil softened
Preheat over to 350°F. In a large bowl combine the chopped rhubarb, sugar, arrowroot powder and lemon juice and stir to combine. Set aside.
In a medium bowl, combine the flour, oats, cinnamon, cane sugar and salt. Using a pastry blender (or your hands) work the softened coconut oil into the flour and oat mixture until you have a texture resembling moist sand with larger pea-sized crumbs.
Pour the rhubarb mixture into a 9" glass pie plate and spoon the crumble over top, evenly distributing it over the rhubarb mixture. Bake in the preheated oven for 40-45 minutes, or until the top is slightly golden and the juices bubble up. Allow to cool before serving.
This recipe should be stored covered in the fridge for up to 3 days. You can us wholewheat flour instead of sprouted spelt. Add a few more table spoons of cane sugar if you'd like your crumble to be sweeter.