Crumbles are definitely one of the superiour desserts. They are super easy and nostalgic to make yet elegant with complex elements. Personally, I’ve mostly had apple crumbles throughout my childhood and never tried rhubarb crumble. But this beautiful seasonal produce seems to be loved by basically everyone, so I had to give it a go. To be my first time ever making rhubarb crumble, i must say, it turned out beyond my expectations. The rhubarb filling is fresh, perfectly balanced between sweet and sour, and deliciously soft. The crumble topping is a gorgous contrast to the soft filling and gives loads of sweet nuttiness and texture to the dish.
I served this for dessert when my two older brothers came home over dinner. My whole family and I enjoyed it to say the least esepcially since I served it with Oatly Vanilla. Yuuum! Anyhow, I can’t wait to create more recipes with rhubarb as it really is a beautiful piece of produce that I shall from now on cherish and love accordingly.
Do you have any great rhubarb recipes or recipe ideas? Do let me know! In the meantime, enjoy!
I’m trying to take more pictures while I create my recipes. The sun and lighting conditions are giving me quite a hard time, hence, the lower quality of the pictures. Hopefully, you still enjoy them.
Simple yet Elegant Vegan Rhubarb crumble
It’s fresh, seasonal, nostalgic, and absolutely perfect for any occasion from a birthday party to a nice coffee break with close friends.
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Pie
- 500g / 1,1 pounds of rhubarb
- 2 tbsp coconut sugar*
- 1 tsp vanilla bean powder
- 1 tbsp potato starch
- 75g / 2,7 oz rolled oats
- 60g / 2,1 oz flour of choice (I used half oat flour and half almond flour)
- A pinch of salt
- 1/2 tsp baking powder
- 3 tbsp nut butter of choice
- 4 tbsp liquid sweetener of choice
- A splash of vanilla essence
- Vanilla ice cream (I used Oatly’s) or vanilla custard for serving
- Prepare and grease a medium to large pie pan and preheat the oven to 150ºC / 300ºF.
- Clean the rhubarb and cut into thumb nail thick pieces. In a bowl, put all the ingredients for the filling and mix until the rhubarb is completely coated. Transfer to the prepared dish and press down to flatten.
- In a large bowl, mix together the dry ingredients for the crumble. In a seperate small bowl, combine the nut butter, liquid sweetener, and vanilla. Add the wet to the dry and using your hands crumble together.
- Evenly top the rhubarb layer with the crumble. Bake for 40-45 minutes until the rhubarb is soft and the crumble golden. Serve with a hearty dollop of vanilla ice cream or custard and enjoy!
*If you’re not planning on serving the crumble with something sweet like ice cream or custard, I recommend increasing the amount of coconut sugar in the filling to 5 tbsps.
Keywords: Rhubarb pie, healthy, gluten-free, vegan, easy