Ingredients
Scale
For the filling:
- 4 cups fresh rhubarb, chopped
- ¾ cup granulated sugar (or coconut sugar)
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
For the topping:
- 1 cup gluten-free rolled oats
- ¾ cup gluten-free all-purpose flour
- ⅓ cup brown sugar (packed)
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup soy-free vegan butter, chilled and cut into cubes
Instructions
- Preheat oven to 350°F (175°C).
- Toss rhubarb, sugar, cornstarch, and vanilla in a bowl.
- Mix oats, gluten-free flour, brown sugar, cinnamon, and salt in another bowl.
- Cut soy-free vegan butter into the dry topping until crumbly.
- Spread rhubarb mixture in a greased 8×8-inch dish.
- Sprinkle the topping evenly over the rhubarb.
- Bake for 40–45 minutes until topping is golden and filling bubbles.
- Let cool 10 minutes before serving.