This vegan rhubarb crisp has a warm, tart-sweet filling of rhubarb topped with golden, crispy oats and pecans.
Here's a sumptuous dish I am always excited to bake for my family and friends: a gorgeous, tart-sweet vegan rhubarb crisp that tastes like dessert but really is the perfect breakfast.
I love rhubarb and every year I share a rhubarb recipe in spring or early summer when these ruby-red stalks are seasonal. Last week I found some gorgeous, deep-red rhubarb stalks at the market and I couldn't wait to bake them up into something delicious, like this crisp.
The rhubarb's natural tartness is mellowed by a hint of cinnamon. The sweet, crunchy topping of pecans, oats, flour and vegan butter perfectly complements the jammy filling. There's so much going on here with contrasting flavors and textures, it literally is a party for your tastebuds.
One quick tip I have is to not worry too much about the color of the rhubarb you buy. While deep red stalks are stunning and result in a better-looking dish, stalks that are more green than red are also perfectly fine to use. They will taste the same although your crisp filling might not look as colorful.
I hope you will enjoy making this rhubarb crisp for your family, as I've enjoyed making it for mine! Serve it for breakfast, or top it with a dollop of ice cream for dessert.
And if you're a rhubarb lover like I am, be sure to check out other rhubarb recipes I've shared in past years, including vegan rhubarb upside-down cake, vegan rhubarb pie, vegan rhubarb muffins and vegan rhubarb bread.
Recipe card
Vegan Rhubarb Crisp
Ingredients
Rhubarb filling
Crisp topping
- ½ cup unbleached all purpose flour
- ½ cup sugar
- 1 teaspoon cinnamon (try nutmeg or ginger for a slight variation)
- 6 tablespoon vegan butter (cold from the fridge, cut into ½-inch cubes)
- ½ cup rolled oats
- ½ cup pecans
Instructions
Make rhubarb filling
- Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
- In a bowl, toss the rhubarb with the sugar, lemon zest, lemon juice, cinnamon and salt.
- Mix thoroughly.
- Lightly oil the baking dish or cast iron skillet and place the rhubarb in it in an even layer.
Make the crisp topping
- Place the flour, sugar, cinnamon and butter in a food processor bowl. Pulse 4-5 times in short bursts of four seconds each until the mixture is grainy and the butter is broken down into smaller pieces.
- Add the oats and pecans to the food processor.
- Pulse 3-4 times more until the pecans are chopped up into smallish pieces, You don't want a powder
- Scatter the topping over the rhubarb. It may seem like a lot but just pile it on.
- Place a baking sheet on the lowest rack of the oven and place the baking dish on it. This helps keep the oven clean in case any rhubarb juices bubble over during baking. Bake 50 minutes until the top is golden-brown and the rhubarb is bubbling from the sides.
- Remove the rhubarb crisp to a rack and let it stand at least 15 minutes before serving.
Notes
- Store leftovers in the fridge up to a week. You can freeze the crisp for up to four months. Reheat in a 350 degrees Fahrenheit/180 degrees Celsius oven until filling is hot and bubbly.
- To make the rhubarb crisp gluten-free, substitute all-purpose flour with any gluten-free all-purpose flour.
Nutrition Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
Recipe first published June 2, 2019. Updated and re-published June 29, 2025.
Izzi says
I wondered if I could use frozen rhubarb, and how should I adjust the recipe if I can? Thanks.
Vaishali says
Hi Izzi, I think frozen rhubarb will work just fine! You might want to thaw it first.
Brad Carn says
Hello Vaishali
I love this rhubarb recipe, but I have one question. Five stalks of my backyard red rhubarb is about two cups. So 5-6 cups of rhubarb would be 10-13 stalks. Can you clear up my confusion? Thanks!
Vaishali says
Depends on the size of the stalks. If the stalks you are using are smaller you will need more.
Deana says
Your Vegan Rhubarb Crisp recipe is vague & confusing. I understand the list of ingredients. I appreciate your explanation of why & how to use said ingredients. However I had to search for the size to cut the rhubarb. I get: toss rhubarb w/ lemon juice & zest. But when it came down to the crisp part do you pulse the pecans in with the mixture or pulse separately & scatter on top of the the scattered crisp?
(If I pulse pecans in with the mixture I wont be able to see if it becomes powdery.
TOSS:
5 stalks rhubarb (about 5 - 6 cups)[cut into 1/2" pieces 1 lemon (juice and zest)
PULSE till grainy & butter evenly dispersed:
¼ cup maple syrup
6 tablespoon vegan butter (cold, cut into ½-inch cubes)
½ cup unbleached all purpose flour (use gluten-free
all-purpose flour for a gf version)
¾ cup coconut sugar (turbinado sugar is a fine substitute.
Or use brown sugar)
½ teaspoon cinnamon (try nutmeg or ginger for a slight
variation)
½ cup rolled oats
PULSE till smallish but not powdery:
½ cup pecans
{Too nit-picky? I'm sure! My OCD doesn't serve me well @ times but I love cooking & maybe someone else was having similar trouble.
Love your site & the recipes I've tried here were so good!
Vaishali says
Hi Deana, the pecans need to go into the mixture after you've pulsed the remaining ingredients because you don't want to chop them too fine. So add them to the food processor with the other ingredients still in it after those other ingredients are grainy. Then pulse the pecans just two or three times to chop them. I am sorry I omitted the size to cut the rhubarb in the recipe card although it is in the tips above --cut it in 1/2-inch pieces. I've also added that to the recipe card now.
Marcy says
What size baking dish should be used for this recipe? I want to make this ASAP! Looks delicious!
Vaishali says
Hi Marcy, an 8 by 8 inch or 2 quart dish would work perfectly.
Lana says
I just made this for the first time this evening, and it was absolutely lovely, thank you so much. I’ve never eaten rhubarb before even! I added in a handful of raisins and it was very good. Will definitely be making this again, as it was so easy and worthwhile.
Vaishali says
Lana, so awesome to hear!
Jenny M says
Thanks for this recipe. I got some rhubarb at the farmers market this morning. Cannot wait to try!
Vaishali says
Great to hear! Hope you love it.
Sundance says
Hey Vaishali , cheers for the inspirational recipe. Like most experienced kitchen enthusiasts I've made loads of fruit crumbles before, but fancied seeking out a fresh take on this dessert classic. The fruit was the first picking of the season here in the north of England, so loads more to follow over the next couple of months or so. I just switched up the lime for grated rind and fresh juice of an orange and followed the rest of your instructions. After removing from the oven I let the dish rest to set and cool a little. One of the challenges of a fruit crumble is transferring each portion to a bowl without it collapsing to give it the ultimate presentation score. Boom ! I did it, it served perfectly, and the citrus, tart and nut combination worked a treat.
Muchas gracias 🙂
Sundance
Vaishali says
Sounds delicious! So happy you made it, and thanks for sharing your substitution ideas.
Frank Kovacs says
Hello Vaishali,
Thank you for the puff pastry/lentil roll recipe. Just made it and it tasted simply wonderful. Very tasty and the puff pastry nice and crisp. I shall be searching for more of your heathy recipes. Many thanks for sharing.
Cheers,
Frank
(South Australia)
Vaishali says
Great to hear! Thanks, Frank!
Millican Pecan says
I grew up on the coast in California, where our backyard had sand instead of soil, but after much effort from my dad, bringing in enough soil to start a small garden, rhubarb was one of the plants that seemed to thrive. My sister would make rhubarb pie and I was forever in love with the sweet/tart taste of it. Your recipe looks and sounds fabulous, and I see myself making this for a breakfast item or dessert. Can't wait to try it!
Vaishali says
Such heartwarming memories! Thanks for sharing those, Millican, they brought a smile to my face. And hope you try the rhubarb crisp.
Andy says
Made this for breakfast today, and everyone gobbled it up!! It was super delicious and the combination of the rhubarb with the crisp is just great, flavorwise and texturewise. A real summer treat.
Vaishali says
Andy, so happy you liked it. Thanks for letting me know!
Martha says
I just got some rhubarb today at the farmer's market. So making this. Thank you!
Vaishali says
Awesome!