Easy Vegan Rhubarb Crumble with Oats

a head on image of Rhubarb Oat Crumble on a white plate.

Easy Vegan Rhubarb Crumble with Oats

This vegan rhubarb crumble is an easy dessert for spring. Tart rhubarb is offset with a subtlety sweet and chunky crumble topping made with rolled oats and ground almonds This recipe is great served warm with dairy-free yogurt or non-dairy ice cream.

Course Breakfast, Dessert

Cuisine North American

Keyword rhubarb crumble with oats, vegan rhubarb crisp, vegan rhubarb crumble

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 233kcal

Author Heidi Richter

Ingredients

For the filling

5 cups (620g) of fresh rhubarb leaves removed, washed and cut into ½" pieces
½ cup granulated sugar or semi-packed brown sugar
1 tablespoon arrowroot powder or cornstarch
Juice of ½ lemon

For the crumble

¾ cup all purpose flour
¾ cup rolled oats
¼ cup fine ground almond flour
1 teaspoon ground cinnamon
¼ teaspoon sea salt
3 tablespoon granulated sugar
⅓ cup refined coconut oil softened (but not liquid)
¼ cup thick dairy-free plain yogurt greek style works best

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.
5 cups (620g) of fresh rhubarb, ½ cup granulated sugar, 1 tablespoon arrowroot powder, Juice of ½ lemon
In a medium bowl, combine the flour, oats, cinnamon, cane sugar and salt. Using a pastry blender or clean hands, work the softened coconut oil and plain yogurt into the flour and oat mixture until you have a texture resembling moist sand with various sized larger chunks.
¾ cup all purpose flour, ¾ cup rolled oats, ¼ cup fine ground almond flour, 1 teaspoon ground cinnamon, ¼ teaspoon sea salt, 3 tablespoon granulated sugar, ⅓ cup refined coconut oil, ¼ cup thick dairy-free plain yogurt
Pour the rhubarb mixture (and juices) into a 9" glass pie plate, making sure to use a rubber spatula to get all the juices from the bowl. Spoon the oat crumble over the top until evenly distributed.
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.

Notes

Storage: 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 250°F for about 10 minutes or until it is warmed through.

Make Ahead: while I don't suggest freezing this recipe once baked, you can instead purchase rhubarb while it's in season, slice and freeze it in a freezer safe container for up to 3 months.

Using Frozen Rhubarb: because frozen fruits release more juice while baking, you will need to place a large baking sheet underneath the baking dish while it bakes to prevent the filling from spilling out onto the bottom of the oven. You will also need to increase the baking time by 5-10 minutes more to account for thawing once in the oven—keep a watch on it to make sure the crumble top isn't over-browning or burning and if need be, carefully cover the top loosely with tinfoil during the last 10 minutes of baking.

For a Sweeter Crumble: add 3-4 more tablespoons of sugar to the fruit mixture before baking.

Nutrition