Print

Print Recipe

A bright and tangy vegan rhubarb crumble featuring a creamy fruit filling thickened with cornstarch and a crunchy oat-and-nut topping. Naturally gluten-free when made with certified gluten-free oats, this easy dessert celebrates the fresh rhubarb season with simple, wholesome ingredients.

Ingredients

Scale
  • 2 tbsp cornstarch
  • 2 tbsp water
  • ½ cup maple syrup (divided: ½ cup for filling, ¼ cup for topping)
  • 1 tsp vanilla extract
  • 5 cups rhubarb, chopped into ~½ inch pieces
  • 1 cup rolled oats (certified gluten-free if needed)
  • ½ cup almond flour
  • ½ cup pecans or walnuts, roughly chopped
  • pinch of salt
  • 2 tbsp coconut oil, melted

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Remove and discard rhubarb leaves; peel away any bruised or rough outer layers from the stalks as needed.
  3. Wash and dry the rhubarb stalks.
  4. Chop the rhubarb into approximately ½-inch pieces.
  5. In a small bowl, stir cornstarch with cold water until smooth and lump-free.
  6. In an 8×10-inch baking dish, combine the cornstarch mixture, ½ cup maple syrup, and vanilla extract.
  7. Add the chopped rhubarb to the baking dish and stir to coat.
  8. Melt the coconut oil.
  9. In a medium bowl, combine melted coconut oil, rolled oats, almond flour, chopped nuts, a pinch of salt, and ¼ cup maple syrup; stir to evenly coat the oats.
  10. Spread the crumble topping evenly over the rhubarb mixture, gently pressing to form clusters.
  11. Bake for 35–40 minutes until the topping is golden and the filling bubbles at the edges, watching closely near the end to prevent burning.
  12. Let cool for 10–15 minutes before serving.

Notes

Always melt the coconut oil before mixing it with the crumble ingredients to distribute evenly., Use an 8×10-inch baking dish for best results, adjusting baking time if using a different size., Watch the crumble topping near the end of the bake to avoid burning., Keep nuts chunkier for better texture contrast., To reduce sugar, mix half rhubarb with a sweeter fruit (strawberries, cherries, peaches, or pears) and halve the maple syrup., Nuts like pecans, almonds, or hazelnuts can be substituted; for nut-free, replace almond flour with oat flour and add seeds like sunflower or pumpkin to the topping., Cornstarch can be substituted with arrowroot powder for thickening., For a richer topping, use melted vegan butter instead of coconut oil., Add a pinch of cinnamon, ground ginger, or fresh lemon zest for a spiced twist., Leftovers keep well in the fridge for 4-5 days or frozen up to 2 months; reheat in the oven to restore crunch.

Nutrition

Find it online: https://gingerbaking.com/vegan-rhubarb-crumble-gluten-free-plant-based-jess/