For me, the first signs of spring are finding fresh wild garlic in the nearby forest and buying rhubarb.

I have been always a great fan of these pink stalks! As a child I used to eat the stalks straight from the garden, now I prefer making rhubarb crumble and jam!

Here is my recipe that I’ve been making for years – it’s gluten-free, vegan and so easy to make. Enjoy!

Rhubarb Crumble

This recipe is gluten-free and vegan. Hope you enjoy it!
Prep Time 30 minutes
Baking Time: 30 minutes
Total Time 1 hour
Course Dessert


  • ovenproof dish 17cm x 21cm


Fruit Base:

  • 250 g rhubarb
  • 200 g apples or 3 medium apples
  • 200 g frozen raspberries
  • 3 tbsp xylitol you can also use honey, maple syrup or agave syrup
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 tbsp water

Crumble Topping:

  • 150 g oats
  • 3 tbsp shredded coconut
  • 5 tbsp almond flour
  • 5 tbsp xylitol you can also use honey, maple syrup or agave syrup
  • 2 tbsp sunflower seeds you can use pumpkin seeds instead
  • 4 tbsp coconut oil melted


  • Preheat oven to 170°C

To Stew Fruits Base:

  • Core the apples and cut them into 3cm chunks.
  • Chop the leaves off the rhubarb and cut the stalks into 3 cm pieces.
  • Put the apples, rhubarb and frozen raspberries into a medium-sized pot, add spices, xylitol and water. Cover and simmer on low heat, stirring occasionally for 15-20 mins. When the rhubarb and apples are soft (but still holding their shape) pour them into an ovenproof dish and spread them evenly.

To Make Crumble Topping:

  • Melt the coconut oil over a low heat.
  • In a bowl combine: oats, shredded coconut, almond flour, xylitol, sunflower seeds and melted coconut oil. Stir until well combined.
  • Spoon the crumble over the fruit base. Bake in the oven for about 25 minutes.


Did you make this recipe?
Tag @vegulicious on Instagram and hashtag it #vegulicious
Keyword easy baking, rhubarb crumble, spring cake