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Vegan Rhubarb Crisp Dessert Recipe
Uniquely American Dessert, Wonderful In Spring When Rhubarb Is Fresh
What makes this rhubarb crisp vegan? Simply using veggie spread for the topping instead of butter! Even die-hard carnivores can't tell the difference.
Rhubarb crisp tastes divine with Larry & Luna's non-dairy vanilla coconut ice cream, or Coconut Whipped Cream. It's also perfect all by itself. If you can't find fresh rhubarb, make a berry or peach crisp - almost as good! :-)
There's quite a bit of sugar in this recipe. That's because rhubarb is mouth-puckery sour and astringent. If you can't find rhubarb and have to settle for berries, use half the sugar to sprinkle over the fruit.
9 X 12 crisp, 8 - 10 servings, bakes at 375 degrees for 45 minutes
Besides an oven, you'll need:
- 9 x 12 inch glass cake pan
- A large mixing bowl
- A sharp knife
- A sturdy pastry blender with flat blades
- Your hands
Rhubarb Crisp Ingredients:
- 6 - 8 cups of cut up rhubarb
- 1 cup sugar
- 1/ 1/4 cup unbl. wh. flour
- 1 1/4 cup quick oats
- 1 cup Earth Balance or other veggie spread
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
Directions:
- Preheat oven to 375 degrees
- Remove leaves and trim the ends of the rhubarb
- Wash and chop rhubarb in 1/2 inch slices
- Spread the rhubarb in the cake pan
- Add the veggie spread to the flour
- Use a pastry blender to cut into small pieces blending with the flour
- Add the oats, brown sugar, salt and cinnamon
- Using your hands, rub all topping ingredients together until the mixture is crumbly
- Sprinkle 1 cup of sugar over the rhubarb, and shake it a bit to mix
- Spread the topping evenly over top. Don't pack it down, just let it be uneven. Gaps are okay
- Bake at 375 degrees for 45 minutes
- Cool on a rack for 1/2 hour before serving. The fruit filling will be quite juicy - inevitable with rhubarb. Not point adding cornstarch, because then it would be gluey
