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 it’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.


Substitutions
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!
Vegan White Peach & Rhubarb Lassi
Baked Apples with Easy Oat Streusel [vegan]
And this favourite from my friends over at Baked the Blog:

Healthy Vegan Rhubarb Oat Crumble
An easy dessert or breakfast 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.
Ingredients
For the filling
- 620 g (~5 cups) of rhubarb washed and cut into ½" pieces
- ⅓ cup granulated sugar (see notes)
- 1 tablespoon arrowroot powder or cornstarch
- Juice of ½ lemon
For the crumble
- ¾ cup spelt flour or whole wheat 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
Instructions
-
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 are bubbling. Allow to cool to room temperature before serving.
Recipe Notes
This recipe can be stored covered in the fridge for up to 3 days. If you prefer a sweeter crumble, add a few more tablespoons of sugar to the fruit mixture before baking.
Maida Nilles says
Made this tonight and it turned out great! I added a bit more sugar as suggested to the recipe and it was not overly sweet and had a nice level of tartness. Thank you!
Heidi Richter says
Thank you! I'm happy to hear you like it!
Beth says
Simply wish to say your recipe is delicious and so easy. Thank you one million and please keep up the great work!
Heidi Richter says
Thank you, Beth! So pleased to hear it!
Tyree says
Hi Heidi, I am thrilled I found your blog! I can't wait to give this recipe a try and all of your other mouthwatering creations!
Heidi Richter says
Thank you, Tyree!
Hailey says
Thank you a bunch for sharing this recipe. I just snagged a bunch of rhubarb last week which will be the last I see until next year. I made this recipe with it and it was great. Thanks again!
Heidi Richter says
I'm so happy to hear it, Hailey!
Emily says
Hey very nice recipe! I used extra rhubarb (at about 1/2 cup more) because I have a deep dish pan, and it worked great. Thank you for the recipe!
Heidi Richter says
SO happy you like it, Emily 🙂
Maribel says
superb recipe!
Heidi Richter says
Thank you! I'm happy you like it, Maribel!
Lani says
we didn't have enough rhubarb, so added about 200g of chopped apple
turned out wonderful, thank you Heidi! 🙂
Heidi Richter says
Ah I'm so glad to hear you like the recipe, Lani! Apple sounds like a wonderful addition.