Vegan Strawberry Rhubarb Crumble

Vegan Strawberry Rhubarb Crumble with an oat and almond butter crumble topping sweetened with maple syrup. Serve with vegan ice cream!

Growing up, my mom made a *mean* rhubarb pie.

The recipe was first my grandma’s, who passed it down to my mom, who made it hers. 

She made it delightfully tart and sweet by reducing the sugar by 1/2 of the original recipe, with a light buttery crust. 

I love cutting into it warm and watching the sweet pink filling ooze out the sides, only to be scooped up by my spoon. 

We didn’t have to eat it very often, because fresh rhubarb isn’t something that we found very often at the store. 

So it was indeed a real treat whenever mom found the ingredients to make it. 

I’m channeling that pie in today’s rhubarb recipe. 

I asked my mom recently for the full recipe to adapt, and she commented that lately she’s been turning the pie into a crumble.

Perfect, I thought, because I can make a *mean* vegan crumble. 

This Vegan Strawberry Rhubarb Crumble is made with an oat and almond butter crumble topping sweetened with maple syrup.

Serve it with vegan ice cream for dessert or plant-based yogurt for breakfast!

What You Need to Make Strawberry Rhubarb Filling

If you’ve never baked with rhubarb before, you’re in for a real treat. 

Rhubarb is stalk-y and tart, so tart that only people like M would dare bite into a piece raw. 

(This is facts.) 

I love blending rhubarb and strawberries together, because it creates the perfect balance of sweet and tart. 

Here’s what you need:

• fresh or frozen rhubarb
• fresh or frozen strawberries 
• cornstarch
• coconut sugar 

That’s it!

How to Make Vegan Strawberry Rhubarb Filling

This crumble is very easy to make in square baking or one of similar size. 

Preheat the oven to 350°F and line an 8×8 pan with parchment paper or lightly grease with coconut oil.

First, prepare the strawberry rhubarb filling.

Add the sliced rhubarb, sliced strawberries, cornstarch, and coconut sugar to a large mixing bowl.

Toss everything with your hands until the fruit is well coated in sugar and cornstarch. 

Transfer the strawberry rhubarb mixture to the greased pan and spread them into an even layer.

What You Need to Make the Crumble Topping

Next, create the crumble topping.

Here’s what you need:

• almond flour
• gluten-free old-fashioned rolled oats
• Artisana Organics Raw Almond Butter
• pure maple syrup

That’s it!

How to Make the Crumble Topping

This crumble topping is easily made in the same bowl you mixed up the strawberry rhubarb crumble in. 

Add the almond flour, oats, Artisana Organics Raw Almond Butter, and maple syrup to a bowl and stir until thick and well incorporated.

The mixture will be thick and sticky.

Use your hands to crumble the dough and sprinkle it over the top in an even layer. 

The crumble should mostly cover the crumble surface like a pie crust with a bit of filling peaking through.

Bake the crumble for 30-35 minutes, until the crumb topping is crisp and lightly browned on top.

Artisana Organics Almond Butter

I love using Artisana Organics Raw Almond Butter as the neutral nut butter to add to this recipe. 

This almond butter is raw, organic, and delicious. 

Because it’s minimally processed, it retains the natural flavors and nutrients of real, raw almonds. 

I love the texture and taste this nut butter gives this crumble crust. 

The healthy fats in this almond butter keep the recipe no-oil-added but super hearty and moist. 

Swaps and Substitutions

You can easily use frozen rhubarb and strawberries to make this crumble if you don’t have fresh.

When using frozen fruit, I recommend letting it thaw most of the way before sticking it in the oven to ensure the bake time will be the same. 

If you don’t have almond butter available for the crust, you can sub any neutral nut butter like cashew or sunflower seed butter instead. 

You can also adjust the level of sweetness in this recipe by adding more of less rhubarb, or more or less sugar.

As a general rule of thumb, if you increase the amount of rhubarb in this recipe, you’ll also need to increase the amount of sugar.

Rhubarb can be very sour, so it’s nice to offset it with the natural sweetness of strawberries and maple syrup! 

If you’re new to rhubarb, I encourage you to go more liberal with the sweetness so your crumble isn’t too tart.

Notes on Meal Prep

This Vegan Strawberry Rhubarb Crumble is perfect to make in advance for a healthy breakfast or dessert.

Store the leftover the crumble in an airtight container in the refrigerator for up to one week and reheat before serving.

I like to reheat mine on a plate in the microwave for ~30-60 seconds. 

How to Serve Vegan Strawberry Rhubarb Crumble

Allow the pan to cool completely before dishing out servings with a spoon. 

It’s perfect for a lazy weekend brunch, a quick workweek breakfast, or healthy dessert. 

You can enjoy it solo or try pairing it with ice cream or yogurt.

I love mine with unsweetened almond milk yogurt for a pie and ice cream for breakfast kind of a feel. 

This breakfast would also be fantastic for entertaining! 

It’s really easy to make in advance and reheats well in the microwave for a no-mess breakfast and dessert. 

Try baking it in advance and reheating to serve guests for a cookout or BBQ or anytime this summer you’ve got lots of people to feed.

Enjoy!

More Vegan Crumble Recipes

• Baked Breakfast Apple Crisp

• Easy Vegan Peach Pecan Crisp

• Apple Cherry Tahini Crumble

• Raspberry Oat Crumble Bars

• Cranberry Apple Crumble

I Want to Hear From You

If you make this Vegan Strawberry Rhubarb Crumble recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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