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Simple yet Elegant Vegan Rhubarb crumble

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It’s fresh, seasonal, nostalgic, and absolutely perfect for any occasion from a birthday party to a nice coffee break with close friends.

Ingredients

Scale

Filling

  • 500g / 1,1 pounds of rhubarb
  • 2 tbsp coconut sugar*
  • 1 tsp vanilla bean powder
  • 1 tbsp potato starch

Crumble

  • 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

For serving

  • Vanilla ice cream (I used Oatly’s) or vanilla custard for serving

Instructions

  1. Prepare and grease a medium to large pie pan and preheat the oven to 150ºC / 300ºF.
  2. 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.
  3. 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.
  4. 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!

Notes

*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

Find it online: https://hannaekelund.com/rhubarb-crumble/


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