Vegan Rhubarb Crumble

It’s officially that time of year again—rhubarb time! This simple dessert is vegan, gluten-free, and absolutely delicious.  If you are lucky enough to have access to rhubarb, don’t wait… make this Vegan Rhubarb Crumble today while you still can!

A Seasonal Favorite

There was a time when rhubarb wasn’t a favorite of ours. In fact, I didn’t even know how good I had it when there was a plant in my Grandparent’s back yard.  But I will never make that mistake again!

Rhubarb is usually thought to be a fruit due to its sweet flavor and beautiful color but it is technically a vegetable. That’s right, now you can eat even more of this delicious seasonal spring staple because it’s actually a veggie.

If you haven’t always been a fan, I understand. However, I would suggest you give this healthy rhubarb crumble or  Blackberry Rhubarb Nice Cream  a try.  It is sure to turn some doubters into rhubarb enthusiasts. I’m already ready to make it again!

Easy to Make

The great thing about this Vegan Rhubarb Crumble is that it is so simple to make.  In fact, a little too easy.

It will only take 15 minutes to chop and assemble your crumble and then it’s hands-off while the oven does the hard part of creating a crispy, caramelly, and gooey delicacy.

We would recommend that you make the crumble topping first and put it in the freezer while you chop the rhubarb.  It doesn’t need to be long, but freezing it for even 10 minutes will make the topping even crispier when baked.

A Light and Healthy Dessert

Not only is this rhubarb crumble absolutely delicious but it is also incredibly nutritious.  It is not only vegan but is also gluten-free and free from refined sugar.

Additionally, it contains almond flour for protein and heart healthy oatmeal Just be use to get gluten-free oatmeal if needed.

Also, did I mention that rhubarb is actually a vegetable?! Which means it is low in calories and it contains necessary dietary fiber, potassium, and vitamin C.

Here is precisely what you will need for the Crumble Topping:

• Almond Flour
• Oats
• Coconut Sugar
• Coconut Oil
• Maple Syrup

The Rhubarb Filling requires the following:

• Rhubarb
• Almond Flour
• Coconut Sugar
• Tapioca Flour(or another thickener like cornstarch or arrowroot powder)
• Vanilla Extract
• Cinnamon
• Salt

If you are craving dessert, you don’t need to feel guilty by indulging in this tasty seasonal treat! In fact, you should probably add a scoop of vegan ice cream on top.  It brings this dessert to a whole another level. Mmmmmm….

Frequently Asked Questions:

• Can frozen rhubarb be used in place of fresh?

  • Yep.  If you purchase frozen rhubarb it will even save a little time because it will already be chopped for you.  Just defrost your rhubarb and continue with the rest of the recipe as directed.

• Can you substitute for the rhubarb?

  • Of course! If you aren’t the biggest rhubarb fan or if it is out of season, this vegan crumble can be made with many other fruit varieties. Try apple, peach, blueberry,  strawberry, or even raspberry. However if you opt for another fruit, it may not take as long to bake so we would recommend checking the oven frequently.

• What if I don’t have almond flour?

  • Feel free to substitute the almond flour with any other flour of your choosing. All-purpose flour can be used or you can try other options like coconut flour or oat flour for a new take.

Vegan Rhubarb Crumble Love!

If you love rhubarb, you are sure to love this simple Vegan Rhubarb Crumble.  But even if you aren’t a rhubarb devotee, give it a try in this healthy dessert. Chances are, you will be counting down the days until this spring favorite is back again! Happy crumbling!

Vegan Rhubarb Crumble

★★★★★ 5 from 2 reviews

• Author: meatlessmakeovers
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegan

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Description

A healthy seasonal dessert that is so easy to make! Gooey baked rhubarb covered with a coconut sugar and oat crumble topping that’s vegan and gluten-free. Spring doesn’t get any better than this!

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Ingredients

Scale 1x2x3x

Crumble Topping:

1 Cup Almond Flour (Or flour of your choice)

½ Cup Oats

1/3 Cup Coconut Sugar (Or sugar of your choice)

2 Tbsp Coconut Oil

2 Tbsp Maple Syrup

Rhubarb Filling:

1 ½  lbs Fresh Rhubarb (Approx. 8 stalks – Cut into ½ Inch Pieces)

¼ Cup Almond Flour

1/3 Cup Coconut Sugar

2 Tbsp Tapioca Flour (Cornstarch or arrowroot powder can also be used)

1 tsp Vanilla Extract

½ tsp Cinnamon

¼ tsp Salt

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Instructions

1. Preheat oven to 375°F.
2. Add all ingredients for crumble topping into a small bowl. Using a fork, combine the mixture until small crumbles are formed.  Place in the freezer until needed.
3. Wash and slice the rhubarb into ½ inch pieces. Then, in a mixing bowl toss the rhubarb with the rest of the filling ingredients until coated.
4. Place the filling mixture into a greased baking dish and cover with the chilled crumble topping.
5. Bake for 45-50 minutes or until well browned and bubbly. Allow to stand for 10 minutes prior to serving.
6. Top with ice cream or enjoy alone.
7. Refrigerate leftovers for up to 5 days (if it lasts that long!).

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Keywords: Vegan Rhubarb Crumble

If you are interested in other gluten-free desserts, check out some additional favorites…

1. Dairy Free Dessert Pizza
2. Vegan Double Tree Chocolate Chip Cookies
3. Dairy Free Ice Cream Cookie Bites
4. Almond Dessert Hummus
5. Baked Orange Coconut Donuts

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