Vegan Rhubarb Crisp

5 from 12 votes

This vegan rhubarb crisp has a warm, tart-sweet filling topped with golden, crispy oats and pecans.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast/Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 273kcal

5 stalks rhubarb (about 1½ pounds or 5 - 6 cups, Cut the rhubarb in ½-inch pieces)
1 lemon (juice and zest)
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon salt

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.

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.

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.