Vegan Rhubarb Crumble
Indulge in the sweet-tangy delight of this Vegan Rhubarb Crumble, a plant-based twist on a classic dessert that's perfect for spring and summer gatherings. Featuring tender rhubarb coated in a vibrant mix of sugar, lemon juice, and cornstarch, this recipe is topped with a golden oat and cinnamon crumble made with vegan butter for a buttery, crisp finish. Ready in just an hour, this easy-to-follow dessert is a welcoming treat for vegans and non-vegans alike. Serve it warm with a dollop of dairy-free ice cream or enjoy it solo—either way, this rhubarb crumble promises a comforting balance of tart and sweet flavors. Perfect for those seeking a dairy-free dessert, this recipe ensures maximum flavor with minimal effort!
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Recipe Information
Ingredients
- 500 grams rhubarb stalks
- 100 grams granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 100 grams rolled oats
- 100 grams all-purpose flour
- 75 grams brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 100 grams vegan butter
Instructions
Preheat your oven to 180°C (350°F).
Trim the rhubarb stalks and chop them into 1-inch pieces.
In a large bowl, mix the rhubarb pieces with granulated sugar, lemon juice, and cornstarch. Stir until the rhubarb is well coated.
Transfer the rhubarb mixture to a baking dish (approximately 8x8 inches). Spread it out evenly.
In another bowl, combine the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt.
Add the vegan butter to the dry ingredients and use your fingers to rub it in until the mixture resembles coarse crumbs.
Sprinkle the crumble mixture evenly over the rhubarb in the baking dish, pressing it down lightly.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
Allow the crumble to cool for a few minutes before serving.
Serve warm or at room temperature, optionally with a scoop of your favorite vegan ice cream.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 354.5 g | 129% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 182.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
