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

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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