Classic Rhubarb Crumble from Scratch (Vegan)

Homemeade rhubarb crumble with a golden topping and bright pink fruit served in a blue and white patterned bowl

Classic Rhubarb Crumble from Scratch (Vegan)

An easy rhubarb crumble made with fresh stalks and a classic golden topping. No fuss, no complicated steps, just a reliable, delicious spring pudding you’ll come back to all season.

Course Dessert

Cuisine English

Diet Vegan

Keyword rhubarb recipes, vegan desserts, vegan pudding

Prep Time 10

Cook Time 30

Servings generous servings

Calories 355kcal

Author Chris Mosler | Thinly Spread

Equipment

Mixing Bowl
Oven Proof Baking Dish

Ingredients

400 g rhubarb stalks
125 g self raising flour or 1 cup plain all purpose flour and 1.5 tsp baking powder
90 g vegan butter or margarine + a little extra for greasing
90 g Demerara sugar + a little extra for sprinkling

UK Measurements - US Measurements

Instructions

Preheat oven to 200C/400F and lightly grease an ovenproof baking dish measuring approximately 25 x 20 cm (10 inches x 8 inches)
Slice the rhubarb into 3cm/1 inch chunks (you don't have to be too accurate here as long as they are similar lengths)
Add the rhubarb to the prepared dish in an even layer.
Put the flour into a mixing bowl, add the butter or margarine and rub in to the flour with your fingertips until the mixture looks like breadcrumbs.
Add the sugar and stir to combine.
Spoon the crumble mixture onto the rhubarb making sure all the fruit is covered. Do not press it down.
Sprinkle with a little extra Demerara sugar.
Bake in the preheated oven for 30 - 40 minutes until the topping is golden brown and the rhubarb is soft and bubbling. (Poke it with a fork to check)
Serve with ice-cream, cream or custard.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition