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.

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(The best!) Vegan rhubarb pie with oat crumble topping

  • Author: Anna
  • Total Time: 25 minutes
  • Yield: 1012 pieces 1x
  • Diet: Vegan


This heavenly rhubarb pie is a vegan version of my mother’s classic recipe that everyone loves. You can also use lingonberries, blueberries, or raspberries for this recipe. You can add more rhubarb/berries than the recipe calls for if you prefer a lot of filling. On the other hand, the pie in the video has even less rhubarb than what the recipe calls for. So, feel free to adjust according to your own taste!


Units Scale
  • about 4 dl of rhubarb (fresh or frozen)
  • 2 tbsp of potato starch (if using frozen rhubarb)

Crumb crust

  • 150 g of vegan margarine
  • 3 tsp of baking powder
  • 1.5 dl of sugar
  • 0.5 dl of soy yogurt, for example Alpro No Sugars or Alpro Vanilla
  • 4 dl of all purpose flour

Oatmeal crumble topping

  • 1.5 dl of oatmeal
  • 1 dl of sugar
  • 1 tsp of vanilla sugar (or vanilla extract)
  • 50 g of melted vegan margarine


  • Vegan vanilla sauce


  1. Preheat the oven to 400°F (or 200°C).
  2. If using fresh rhubarb: Peel and chop the rhubarb into small pieces.
  3. If using frozen rhubarb: Thaw the rhubarb and drain any excess liquid, e.g., using a sieve. Add 2 tbsp of potato starch to the rhubarb.
  4. Whip the margarine until soft.
  5. Add baking powder, sugar, and soy yogurt, and mix well.
  6. Add flour and mix to form a smooth crumbly dough.
  7. Press the crumbly dough into the bottom of a pie dish.
  8. Place the sliced rhubarb on top of the crust.
  9. Prepare the oatmeal crumble topping: Melt the margarine. Combine oatmeal, sugar, and vanilla sugar in a small bowl. Add melted margarine and mix.
  10. Sprinkle the oatmeal crumble topping over the pie.
  11. Bake the pie in the oven for about 15 minutes.


If you want to make a whole sheet of pie, prepare a double amount of dough and oatmeal crumble topping. You will also need more rhubarb in this case.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Pie, Sweet treat, Dessert
  • Method: Bake
  • Cuisine: Finnish

Keywords: best easy rhubarb pie recipe with fresh rhubarb, best easy rhubarb pie recipe with frozen rhubarb, easy rhubarb crumble pie, easiest rhubarb pie, vegan rhubarb pie recipe, rhubarb pie without eggs, dairy free rhubarb pie

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