Rhubarb Crumble

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www.theconsciousplantkitchen.com

This easy Rhubarb Crumble recipe also known as Rhubarb Crisp, with crispy pecan oat topping.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/rhubarb-crumble/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: servings (1/2 cup)

Calories: 267.7kcal

Author: Carine Claudepierre

Equipment

Ingredients

5 cups Rhubarb fresh or frozen
2 tablespoons Cornstarch or arrowroot flour
⅓ cup Soft Brown Sugar or sugar
½ teaspoon Cinnamon

Crumble toppings

½ cup Old-Fashioned Rolled Oats
½ cup All-Purpose Flour all-purpose flour, oat flour, almond flour, or gluten-free flour blend
½ cup Soft Brown Sugar or sugar
1 teaspoon Vanilla
½ teaspoon Cinnamon
⅓ cup Pecan or chopped
6 tablespoons Coconut Oil softened, not melted or softened dairy-free butter

US Customary - Metric

Instructions

Preheat the oven to 375°F (190°C). Slightly oil a 9-inch x 9-inch square pan or a 9-inch x 11-inch baking dish. Set aside.
Wash, rinse rhubarb stalks, discard ends and cut into 1/2-inch (1 cm) pieces.
In a mixing bowl, stir rhubarb pieces, cornstarch, cinnamon, and sugar. Spread evenly into the prepared baking dish.
In another mixing bowl, mix flour of choice, rolled oats, chopped pecans, vanilla, sugar, and cinnamon.
Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a breadcrumb-like texture. Start with 5 tablespoons of soft coconut oil and add the extra one if too dry.
Sprinkle over the rhubarb.
Bake for 25-35 minutes or until the rhubarb pieces are cooked, bubbly, and the top is cooked and crispy.
Serve with a dollop of dairy-free ice cream or whipped cream.

Storage

Store leftovers for up to 3 days in the fridge in an airtight container.

Nutrition