Vegan Rhubarb Crisp
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6-9
  • ½ cup maple syrup
  • 1 cup water
  • 2 tbsp cornstarch
  • 3½ cups rhubarb stalks, chopped small (I did ½" pieces)
  • ½ cup brown sugar
  • 1 cup kamut flour
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • ⅓ cup vegan butter, melted (I used Earth Balance)
  • 2 tbsp non-dairy milk (I used almond milk)
  1. Pre-heat your oven to 350F.
  2. Lightly grease an 8x8 baking dish with coconut oil or non-stick cooking spray.
  3. In a small pot, mix together the maple syrup, water and cornstarch over medium heat. Bring to a boil, then simmer for about 5 minutes. Set aside.
  4. In a large bowl, mix together the brown sugar, flour, oats, cinnamon, melted vegan butter and non-dairy milk. Crumble everything together with your fingers.
  5. Press half of the crumb mixture into your baking pan, add the rhubarb, drizzle in the maple syrup mixture, then top with the remaining crumb mixture.
  6. Bake for 40-45 minutes, or until the rhubarb can easily be pierced through with a knife and the top of the crisp is a light golden brown.
Recipe by Vegan Recipes from Cassie Howard at