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4.59
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36
votes
Strawberry Rhubarb Crisp (Vegan)
A simple but delightful dessert made from fresh strawberries and rhubarb! Irresistible!
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Resting Time
15
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
people
Calories:
320
kcal
Ingredients
Strawberry Rhubarb Filling
4
C
Diced Rhubarb
4
C
Diced Strawberries
4
tablespoon
Flour
¾
C
Organic Granulated Sugar
Crisp Topping
1.5
C
All Purpose Flour
1.5
C
Quick Oats
¾
C
Brown Sugar
½
teaspoon
Salt
2
tsp
Vanilla Extract
¾
C
Vegetable Oil
Instructions
Preheat oven to 375 degrees.
Wash and Dice Rhubarb and Strawberries into a large bowl. Add Sugar and flour and mix well. Pour into 9 X11 baking dish.
Use the same large bowl adding all the dry ingredients for the topping. Mix well, then add the vanilla extract and oil. Mix well.
Pour topping evenly over the Strawberry Rhubarb filling.
Place uncovered in the oven to bake for approximately 35 minutes. Check frequently and remove one topping has turned golden brown!
Serve after cooled slightly, topping with vegan whip cream or ice cream! Everyone is going to love you!!
Notes
Be sure to cut your rhubarb stalks into strips before dicing. You want fairly small pieces of rhubarb so they soften easily during baking.
Nutrition
Serving:
1
cup
|
Calories:
320
kcal
|
Carbohydrates:
52
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Sodium:
103
mg
|
Potassium:
261
mg
|
Fiber:
3
g
|
Sugar:
28
g
|
Vitamin A:
45
IU
|
Vitamin C:
31.5
mg
|
Calcium:
61
mg
|
Iron:
1.7
mg