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Close up on a vegan rhubarb crumble that's topped with vegan ice cream and is on a small grey plate. There is a spoon on the side of the plate and you can see another plate with more of the crumble that's in the background. Also showing is a blue and grey hand towel that's beside the plates and the large rectangular baking dish containing the crisp.

Vegan Rhubarb Crumble (Gluten-Free)

This vegan rhubarb crumble might be the best dessert recipe to make in the spring. You will enjoy its tangy rhubarb creamy base that's topped with a nutty oat crunchy topping. Easy to make, healthy and gluten-free.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings 6
Author plantbasedjess


  • 2 tbsp cornstarch - + 2 tbsp water
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 5 cups rhubarb - chopped in about ½ inch pieces

For the crumble topping

  • 1 cup rolled oats
  • ½ cup almond flour
  • ½ cup pecan or walnut - roughly chopped
  • pinch of salt
  • ¼ cup maple syrup
  • 2 tbsp coconut oil - melted


  • Pre-heat the oven to 375º.

Prepare the fruit base

  • Combine the cornstarch with the 2 tbsp of cold water in a small bowl and stir to dissolve all the clumps.
  • In the bottom of a baking dish (I used a 8 x 10 in dish), add the maple syrup, vanilla extract and the cornstarch mixture and stir. Then, add the chopped rhubarb and stir to combine. Set aside.

Prepare the crumble

  • In a medium bowl, combine all the crumble ingredients together and stir to combine. Make sure to use melted coconut (melt for a few seconds first in the microwave if necessary).
  • Distribute the crumble topping mixture evenly over the rhubarb in the baking dish. Then, gently press with your hand or spoon.
  • Bake in the oven for 35-40 minutes or until slightly browned on top and bubbly on the side (watch so it does not burn). Then, let it cool for about 10 minutes before eating.