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!
Ingredients
Scale
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
Instructions
- Preheat oven to 375°F.
- 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.
- 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.
- Place the filling mixture into a greased baking dish and cover with the chilled crumble topping.
- Bake for 45-50 minutes or until well browned and bubbly. Allow to stand for 10 minutes prior to serving.
- Top with ice cream or enjoy alone.
- Refrigerate leftovers for up to 5 days (if it lasts that long!).
Keywords: Vegan Rhubarb Crumble