Vegan Rhubarb Crisp


Vegan Rhubarb Crisp

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~10 minutes; Cook Time: ~35-45 minutes; Yield: ~6×9 Pyrex or 8×8 dish

rhu·barb (noun)           

1 . the thick leaf stalks of a cultivated plant of the dock family, which are reddish or green and eaten as a fruit after cooking.

2. the large-leaved Eurasian plant that produces rhubarb.


  • FillingFullSizeRender_1.jpg
    • 4 cups chopped rhubarb, 3/4″ pieces
    • 1 cup vegan sugar
    • ¼ cup flour
    • 1 tsp cinnamon
  • Crumble
    • 1 cup flour (I used a mixture of whole wheat and pastry flour)
    • ½ cup, Earth Balance, melted
    • 1 cup packed brown sugar
    • ½ cup rolled oats


  1. Preheat the oven to 375 F.
  2. Chop the rhubarb and gather the remaining ingredients.
  3. Combine the rhubarb, sugar, flour and cinnamon.
  4. Mix together the flour, melted Earth Balance, brown sugar, and rolled oats.
  5. Spread the filling mixture into a pyrex pan.
  6. Cover the mixture evenly with the crumble topping.
  7. Bake for 35-45 minutes until golden brown. The filling should be bubbling.
  8. Remove to cool.
  9. Dust with vegan powdered sugar. Serve with vegan whipped cream or ice cream and enjoy!