Moist Rhubarb Crumble

a simple vegan cake for spring

rhubarb crumble as seen from above
Goal muscle_building
Total time 80 mins
Difficulty Easy
Nutritional value (per portion)
kcal 239
Protein 4 g
Fat 11 g
Ingredients …

1 Person

You will need

Sliced into 12 even pieces, each piece of this rhubarb crumble has 239 kcal and 4g of protein.
For the crust:
120 g unsweetened applesauce
100 g coconut blossom sugar
60 g Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar
200 ml soy milk
1 tsp vanilla extract
250 g oat flour (or spelt flour)
1 tbsp baking powder

For the filling:
300 g rhubarb
40 g Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar
4 tsp
70 g oat flour (or spelt flour)
20 g flaked almonds

Moist Rhubarb Crumble

a simple vegan cake for spring

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
We can’t even describe how excited we are for spring to come. As temperatures rise, so do delicious local fruits and vegetables – from the ground. Like rhubarb! We’ve come up with a truly delectable recipe for you, complete with a sugar-free crumble for the top. This rhubarb delicacy tastes just like the old days, but is the big winner when it comes to nutritional values.


  • Ingredients:
    120 g applesauce, 100 g coconut blossom sugar, 60 g Coconut oil, 200 ml soy milk, 1 tsp vanilla extract
    In a large bowl, mix applesauce, coconut blossom sugar, liquid coconut oil, soy milk, and vanilla extract.
  • Ingredients:
    250 g oat flour, 1 tbsp baking powder
    Now add the oat flour and baking powder to the bowl. Stir until a smooth dough is formed.
  • Grease a springform pan (22-24cm diameter) or line with parchment paper. Put the crust mixture into the spring form. Preheat the oven to 180° C.
  • Ingredients:
    300 g rhubarb
    Wash the rhubarb and cut into small pieces.
  • Scatter the rhubarb pieces evenly over the crust and press gently into the dough with your hands.
  • Ingredients:
    40 g Coconut oil, 4 tsp , 70 g oat flour
    To make the crumble: Mix the solid coconut oil, Flavor Kick, and oat flour evenly. Use your hands to squeeze everything together until it reaches a crumbly consistency.
  • Ingredients:
    30 g flaked almonds
    Sprinkle the crumble on top of the rhubarb. Garnish with flaked almonds.
  • Cover with foil. Bake the rhubarb crumble for 45-50 minutes. Remove the foil and bake for another 10 minutes. Test for doneness with a toothpick.
  • Set the rhubarb crumble aside to cool. Slice into 12 equal pieces.
  • Enjoy!

Our Tip

If you're wishing for this rhubarb crumble but rhubarb's out of season, you can use other fruits! Try it out with apples, pears, any berry of your choice, clementines, cherries, plums, apricots, etc.
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