Tart rhubarb perfectly complimented by a sweet crispy topping, makes our vegan rhubarb crumble such a tasty treat! You’ll love how easy this dessert is to make, you can make it ahead and even freeze it!
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Why you’ll love vegan rhubarb crumble
What ingredients do I need?
You’ll need all the ingredients shown in the photograph below.
Got a glut of rhubarb? That’s great because this is a delicious dessert that you can batch cook and freeze to enjoy later.
When we developed our rhubarb crumble, apple and rhubarb crumble, and apple crumble desserts, we knew we needed to have a vegan version.
These are tasty recipes that can easily be made vegan, but we wanted to have an exclusively vegan recipe.
What do I serve vegan rhubarb crumble with?
You can serve rhubarb crumble on its own.
But we love to serve it with vegan vanilla ice cream.
Some place the vegan ice cream to the side, but others, like me, like a big dollop of ice cream right on top of the crumble.
Yes, you could argue that it takes away some of the crispiness, but to be honest, it’s never around long enough to go soft.
Vegan custard is also good with crumble, try it, you’ll probably love it.
How to pick the best rhubarb
Despite what you may think, fresh rhubarb doesn’t have to be a beautiful pink color to be ripe.
We have to be honest though, if we are making this crumble then we like it to look great on the plate.
So, we always opt for beautiful pink stalks.
But it can also have green areas on the stalk.
It’s the length that is important, it needs to be between 7 – 15 inches long.
Do NOT eat rhubarb leaves.
They are poisonous to both humans and animals, so steer clear of them.
Is this the same as a vegan rhubarb crisp recipe?
Crumble is similar to vegan rhubarb crisp, but it doesn’t contain an oat mixture or nuts.
Crumble is purely flour and butter.
Rhubarb crisp has rolled oats, this doesn’t.
No oats also mean no need for oil or coconut oil.
Make it a gluten free vegan rhubarb crumble!
All you’ll need to do to make it gluten free rhubarb crumble is to use gluten free flour.
Now you have vegan gluten free rhubarb crumble!
How do I store rhubarb crumble leftovers?
Our vegan rhubarb crumble can be stored for up to 3 days when covered and kept in the fridge.
It also freezes for up to 3 months, but we recommend freezing the crumble topping and the filling separately if possible.
This is because when the topping starts to defrost, it can make it soft.
Recipe notes and expert tips
More easy dessert recipes for you to enjoy
If you like our vegan rhubarb crumble, then you should try these easy desserts (not all are vegan)!
How to make vegan rhubarb crumble with step by step instructions
Making our vegan rhubarb crumble is easy if you follow our simple instructions.
Preheat your oven to 395°F/200°C
For the rhubarb filling
In a saucepan with a lid, add chopped rhubarb and superfine sugar (caster sugar).
Cover and simmer on low heat for approximately 10 – 15 minutes, adding more sugar if needed.
The rhubarb should be soft, yet still hold its shape.
Tip the softened rhubarb into a baking dish and set aside.
For the crumble topping
Add flour and chilled butter to a mixing bowl.
Using your fingers tips, rub the butter into the flour until you get a breadcrumb like consistency.
Shake the mixing bowl as this will show any vegan butter clumps that still need to be rubbed.
Pour the crumble topping over the rhubarb filling and spread it out so it evenly covers the rhubarb.
If you like, scatter some brown sugar over the crumble topping.
Place the baking dish on a baking sheet and then cook for approximately 30 minutes.
The rhubarb crumble should have a golden brown crisp topping.
Serve and enjoy!
We hope you like making and eating our vegan rhubarb crumble and would love to hear how you got on with making it.
Please leave a comment below and feel free to ask any questions you may have.
Vegan rhubarb crumble recipe
For the rhubarb filling
- 500 g Rhubarb fresh or frozen (thawed)
- 100 g Superfine golden sugar (caster)
For the crumble topping
- 140 g Flour self-raising or plain
- 85 g Vegan butter chilled and cubed
- 2 tbsp Superfine golden sugar (caster)
- Preheat your oven to 395°F/200°C
Make rhubarb crumble filling
- In a saucepan with a lid, add chopped rhubarb and superfine sugar (caster sugar). Cover and simmer on low heat for approximately 10 – 15 minutes, adding more sugar if needed. The rhubarb should be soft, yet still, hold its shape. Tip the softened rhubarb into a prepared baking dish and set aside500 g Rhubarb, 100 g Superfine golden sugar (caster)
Make rhubarb crumble topping
- Add flour and chilled butter to a mixing bowl. Using your fingers tips, rub the butter into the flour until you get a breadcrumb like consistency. Shake the mixing bowl as this will show any vegan butter clumps that still need to be rubbed140 g Flour, 85 g Vegan butter
- Pour the crumble topping over the rhubarb filling and spread it out so it evenly covers the rhubarb. Scatter some brown sugar over the crumble topping2 tbsp Superfine golden sugar (caster)
- Place the baking dish on a baking sheet and then cook for approximately 30 minutes. The rhubarb crumble should have a golden brown crisp topping. Serve and enjoy!
Rhubarb plants have leaves that are poisonous, so make sure you remove them and discard them Make ahead and freeze
Freeze the rhubarb filling and the crumble topping separately Make it sweeter
Add maple syrup to the rhubarb mixture for an extra sweet filling Add a hint of citrus
Add lemon juice to the rhubarb mixture Flour
You can use a mixture of almond flour and tapioca flour, whole wheat flour, or gluten free flour
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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