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    Home » Recipes » Spring

    Healthy Vegan Rhubarb Oat Crumble

    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.

    JUMP TO RECIPE

    portrait style image of a rhubarb crumble sitting next to a window with a silver spoon on the left and flowers in the foreground.

    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.

    portrait of rhubarb stalks in a wire basket on a white surface with flowers in the foreground.

    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
    overhead image of a hand holding  chopped rhubarb in a pie plate on a white surface.

    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.

    overhead image of chopped rhubarb in a white bowl with a wooden spoon and grey linen.
    portrait of a person wearing a beige apron sprinkling oat topping onto a rhubarb crumble.

    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.

    a portrait of rhubarb crumble served on a white plate with flowers around and a fork on the right.
    portrait of mother and son outdoors in the rhubarb patch.
    an overhead image of rhubarb in a wire basket on white surface with a knife and flowers.

    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:

    Cranberry Apple Crisp

    a head on image of Rhubarb Oat Crumble on a white plate.
    5 from 8 votes
    Print

    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.

    Course Breakfast, Dessert
    Cuisine American
    Keyword fruit crumble, rhubarb, rhubarb crisp, rhubarb crumble, rolled oats, vegan crumble
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 8 people
    Calories 295 kcal
    Author Heidi Richter

    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

    1. 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.

    2. 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.

    3. 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.

    Nutrition Facts
    Healthy Vegan Rhubarb Oat Crumble
    Amount Per Serving
    Calories 295 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 13g81%
    Sodium 9mg0%
    Potassium 254mg7%
    Carbohydrates 33g11%
    Fiber 4g17%
    Sugar 14g16%
    Protein 4g8%
    Vitamin A 80IU2%
    Vitamin C 6mg7%
    Calcium 82mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

     

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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Maida Nilles says

      June 16, 2020 at 4:59 pm

      5 stars
      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!

      Reply
      • Heidi Richter says

        May 29, 2022 at 4:46 am

        Thank you! I'm happy to hear you like it!

        Reply
    2. Beth says

      November 13, 2020 at 10:21 am

      5 stars
      Simply wish to say your recipe is delicious and so easy. Thank you one million and please keep up the great work!

      Reply
      • Heidi Richter says

        May 29, 2022 at 4:43 am

        Thank you, Beth! So pleased to hear it!

        Reply
    3. Tyree says

      June 03, 2021 at 1:31 pm

      5 stars
      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!

      Reply
      • Heidi Richter says

        June 08, 2021 at 5:34 pm

        Thank you, Tyree!

        Reply
    4. Hailey says

      June 20, 2021 at 1:56 pm

      5 stars
      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!

      Reply
      • Heidi Richter says

        June 22, 2021 at 4:01 am

        I'm so happy to hear it, Hailey!

        Reply
    5. Emily says

      July 04, 2021 at 6:38 am

      5 stars
      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!

      Reply
      • Heidi Richter says

        July 05, 2021 at 5:24 am

        SO happy you like it, Emily 🙂

        Reply
    6. Maribel says

      November 16, 2021 at 1:35 am

      5 stars
      superb recipe!

      Reply
      • Heidi Richter says

        May 29, 2022 at 4:44 am

        Thank you! I'm happy you like it, Maribel!

        Reply
    7. Lani says

      November 12, 2022 at 9:14 pm

      5 stars
      we didn't have enough rhubarb, so added about 200g of chopped apple
      turned out wonderful, thank you Heidi! 🙂

      Reply
      • Heidi Richter says

        December 07, 2022 at 4:35 am

        Ah I'm so glad to hear you like the recipe, Lani! Apple sounds like a wonderful addition.

        Reply

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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