A warm, crumbly pie with a fresh sweet and sour rhubarb filling and a crispy topping. This dessert is delicious with a scoop of (plant-based) vanilla ice cream or a spoonful of whipped coconut cream. The perfect ending to your Easter menu!
Preheat the oven to 180°C and lightly grease a baking dish with butter or oil.
Wash the rhubarb and cut into pieces of about 2 cm. In a bowl, mix with sugar, vanilla extract, and cornstarch. Spoon into the baking dish and spread evenly.
In a bowl, combine the flour, sugar, oats, and a pinch of salt. Add the cold butter cubes and rub them into the mixture with your fingers until you get coarse crumbs.
Evenly spread the crumble over the rhubarb filling and bake for 30–35 minutes, until the top is golden brown and the rhubarb is tender.
Let cool for a few minutes and serve warm.
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