My husband said, “It couldn’t possibly get any better than this,” when he tasted this rhubarb pie. And no wonder – it’s made with my mom’s trusted recipe that everyone – and I do mean everyone – loves. Now, I’ve developed a vegan version of it that tastes exactly like the original. Trust me, this pie simply can’t get any better!
And sure enough, this recipe has been widely popular among readers of my other blog, Melkein vegaani.
This is a dry and crispy crumble pie. The crumbly base is simply pressed into the bottom of the pan (no rolling pin required!) and topped with rhubarb and a deliciously crunchy and super flavorful oat crumble. It’s the perfect dessert for those who love a bit of texture in their treats.
The pie tastes great on its own, but when paired with a creamy vanilla sauce, it becomes simply heavenly.
Table of contents
For this recipe, you will need:
- A whisk
- A medium-sized mixing bowl
- A small mixing bowl or other container
- A pie dish (or if you’re doubling the recipe: a large baking sheet + parchment paper)
Where to find rhubarb?
You can easily enjoy rhubarb even if you don’t have your own rhubarb plant in the backyard. In early summer, most grocery stores in the produce section carry fresh rhubarb. I’ve even found it in small markets. As the summer progresses, fresh rhubarb becomes harder to find, so now is the time to stock up! You can also easily freeze it for later use.
Tip: When freezing rhubarb, it’s best to peel and chop it beforehand so that it’s ready to use in any baked goods or desserts.
You can also find frozen rhubarb, but typically only in larger supermarkets. With a bit of luck, you may be able to find it next to the berry frozen section.
What to use instead of rhubarb?
If you can’t find rhubarb, don’t worry; you can use any of your favorite berries instead, such as lingonberries, blueberries, raspberries, or whatever is in season. You can adjust the recipe to your own taste and the time of year.
If you use frozen rhubarb
You can also use frozen rhubarb for this recipe – in fact, that’s what I did myself. I found some leftover rhubarb from last year at the bottom of my freezer and needed to use it up quickly.
Frozen rhubarb can be quite soggy after thawing, so add 2 tablespoons of potato starch to the rhubarb slices to help bind the moisture. You don’t need to add anything extra to fresh rhubarb.Print
If you liked the recipe, please share it! 💖 You can also rate the recipe and leave comments below ⬇️