Easy Vegan Rhubarb Crumble
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
12 servings
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Calories
272 kcal
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Course
Dessert, Baked Goods
Easy Vegan Rhubarb Crumble
Description
This crumble starts with fresh rhubarb cut into pieces then mixed with brown sugar, flour, vanilla extract, and a pinch of salt to soften and sweeten the filling while retaining some tartness. The crumble topping blends quick oats, flour, brown sugar, cinnamon, baking powder, and melted vegan margarine, providing a buttery, spiced crust when baked.
Once assembled in a baking dish, the dessert bakes at 350°F for around 40 minutes until the topping turns golden and the rhubarb filling bubbles and thickens slightly. The result is a balance between the juicy, slightly tart fruit base and the crunchy, sweet crumb topping. This vegan version omits dairy but still offers a satisfying texture and flavor.
Serve warm for the best texture and pairing it with vegan vanilla ice cream or vegan whipped cream complements the tart rhubarb with creamy sweetness. Adjust sugar in the filling if preferred sweeter. The crumble topping can be made ahead and stored to streamline preparation.
Ingredients
Rhubarb Filling
- 8 c rhubarb Chopped into ½" pieces
- 1 c brown sugar Packed
- 3 tablespoon all-purpose flour
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
Crumble Topping
- 1 c quick oats
- ¾ c all-purpose flour
- ¾ c brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ c vegan margarine melted
Instructions
Prepare Rhubarb Filling
- Preheat oven to 350'F.
- Add chopped rhubarb, 1 cup brown sugar, 3 tablespoons of flour, vanilla and salt to a bowl and stir to combine. Set aside.
Make Crumble Topping + Bake
- Whisk together oats, remaining flour and brown sugar, cinnamon and baking powder. Pour melted margarine over and stir until well combined. It will be a little crumbly and that is fine.
- Pour rhubarb mixture into a 9"x13" casserole dish or high sided baking pan. Sprinkle the crumble mix evenly all over and place in the oven to bake.Bake at 350'F for 40 minutes, until top is golden brown and rhubarb is tender, juicy and slightly thickened.
- Serve warm with vegan vanilla ice cream or whipped cream.
Notes
- For a sweeter dessert, increase the brown sugar in the rhubarb filling by ¼ to ½ cup according to taste.
- Use quick oats in the topping to ensure the crumble forms a crisp texture.
- Serve the crumble warm with vegan vanilla ice cream or whipped cream for a balanced dessert.
- Ensure the rhubarb pieces are roughly ½ inch to cook evenly and maintain some texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 172mg | 7% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 436IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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