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Amaretto & Rhubarb crumble on a grey, round ceramic dish on a white surface with almond shavings close up for feature image
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Vegan Rhubarb & Amaretto Crumble

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 364kcal
Author: Adriana Z.


...for the filling...

...for the crumble...


  • Wash and chop the rhubarb into 1 inch slices.
  • Transfer in a pan, with sugar, vanilla extract and amaretto liqueur. Cover with a lid and cook until the rhubarb is soft but with still a bit of a bite (max 5 mins). Set aside to cool.
  • Preheat the oven at 200°C (390°F).
  • For the crumble add in a bowl the flour, the brown sugar, the ground almonds and the vegan margarine (soften at room temperature). Mix everything together with the finger tips to a coarse sand like texture. Add the almond shavings, the almond essence and baking powder, and incorporate well to the mixture.
  • Pour the cooked rhubarb in a 18-20 cm (7-8 inch) round ceramic dish.
  • Evenly spread the amaretto crumble over and bake for 25-30 minutes or until golden brown.
  • Serve the vegan rhubarb & amaretto crumble warm with icing sugar on top and some silky smooth vanilla custard.


Calories: 364kcal | Carbohydrates: 51g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Potassium: 263mg | Fiber: 3g | Sugar: 28g | Vitamin A: 545IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 2mg