Low Carb Vegan Rhubarb Crumble
Lilly Cooper
August 29, 2025
One busy weeknight, I found myself staring at the clock, realizing dinner was just minutes away. With my husband Mark and kids, Emily and Ethan, all hungry, I needed a quick fix. I remembered my go-to recipe for Low Carb Vegan Rhubarb Crumble. In under 20 minutes, I tossed rhubarb, almond flour, and a bit of coconut oil together. While it baked, I whipped up a side salad. The sweet and tangy crumble was a hit!
Quick tip: Use pre-chopped rhubarb from the store to save time! Trust me, this dish is a weeknight hero!
**Recipe:**
– 2 cups rhubarb
– 1 cup almond flour
– 1/4 cup coconut oil
– Sweetener to taste
Mix, bake at 350°F for 20 minutes, and enjoy!
