Rhubarb Crumble

Preparation: 10 mins
Baking: 25 mins
For 4 servings


    • 300 g rhubarb
    • 200 g all-purpose flour
    • 130 g sugar
    • 100 g vegan butter
    • 20 g flaked almonds
    • 1 tbsp rapeseed oil


    • Preheat oven to 200°C.
    • Cut rhubarb into cubes and place in a bowl. Add 30 g sugar and mix.
    • Mix flour and 100 g sugar in a second bowl. Add cold vegan butter in small pieces. Then mix everything thoroughly with your hands until evenly crumbled. Mix rhubarb and 10 g almond flakes into the crumbles.
    • Rub 1 tablespoon of rapeseed oil into a medium-sized ceramic mould. Then add all ingredients and cover with the remaining almond flakes.
    • Bake in the oven for 20 – 25 minutes.

About this recipe

Spring is rhubarb time – what could be better than a fruity, fresh rhubarb crumble, made quickly and easily. It tastes best lukewarm from the oven.

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