"It couldn't possibly be made any better", commented my husband on this rhubarb pie. And it's no wonder - it's my mother's age-old credit recipe that everyone - absolutely everyone - loves. Now I developed a vegan version of it, which is just like the original. The pie really doesn't get any better than this.

This pie is kind of a dry and crunchy crumb pie. The crumb base is simply pressed onto the bottom of the pan (you don't need a rolling pin) and the pie is sprinkled with wonderfully crunchy and super delicious oat crumb icing.

The pie is good on its own, but with the custard it becomes heavenly. Try for example this easy and quick vegan custard.

Rhubarb pie and custard

Where do you get rhubarb?

You can easily enjoy rhubarb, even if you don't have your own rhubarb bush growing in the yard. This is how rhubarb is sold in the vegetable section of most grocery stores in early summer. I have found it even in small shops. At the end of summer, you can no longer find fresh rhubarb, so now is the time to go out and buy it! It can also be easily frozen for later use.

Tip: Rhubarb should be frozen already peeled and chopped. This way, it is easily ready to use for any pastry or dessert.

Rhubarb is also available pre-frozen, but only in larger markets. However, with good luck, you can find frozen parsnips next to the frozen berries.

What to replace rhubarb with?

If you can't find rhubarb, don't worry; you can use lingonberries, blueberries, raspberries or any of your favorite berries for this pie. Just according to your own taste and season.

If using frozen rhubarb

You can also use frozen rhubarb in this pie - in fact, that's exactly what I did. I found last year's rhubarb at the bottom of the freezer, and I was in a bit of a hurry to use them up.

Frozen rhubarb is very watery after thawing, so add 2 tablespoons of potato flour to the rhubarb slices to bind moisture. There is no need to add anything to the fresh rhubarb.

Vegan rhubarb pie in a pan
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Vegan rhubarb pie

Best Vegan Rhubarb Pie with Oatmeal Frosting

1 star2 stars3 stars4 stars5 stars (6 rating, average: 4.50 / 5 stars)


  • Author: almost vegan
  • Total time: 25 minutes
  • Portions: 1 pie 1x
  • Diet: Vegan

Reseptin kuvaus

This heavenly delicious rhubarb pie is a vegan version of my mother's old credit recipe that everyone loves. You can also use lingonberry, blueberry or raspberry for this. You can put more rhubarb/berries than in the instructions if you like to have plenty of fillings. And on the other hand, the pie shown in the video has even less rhubarb than the instructions say. That is, according to your own taste!


  • approx. 4 dl rhubarb (fresh or frozen)
  • 2 tablespoon potato flour (if using frozen rhubarb)

Crumb base

  • 150 vegan margarine (I recommend: Kiju lactose-free 70%)
  • 3 tsp baking powder
  • 1.5 dl sugar
  • 0.5 dl soy yogurt, e.g. Alpro No Sugars or Alpro Vanilla
  • 4 dl wheat flour

Oatmeal frosting

  • 1.5 dl oatmeal
  • 1 dl sugar
  • 1 teaspoon vanilla sugar
  • 50 g melted vegan margarine

In addition


  1. Preheat the oven to 200 degrees Celsius (400 Fahrenheit).
  2. If using fresh rhubarb: Peel and chop the rhubarb into small pieces.
  3. If using frozen rhubarb: Thaw the rhubarb and drain the excess liquid from it, e.g. using a strainer. Add 2 tablespoons of potato flour to the rhubarb.
  4. Soften the margarine by whisking it.
  5. Add baking powder, sugar and soy yogurt, and mix well.
  6. Add the flour and mix into a smooth crumb dough.
  7. Press the shortcrust pastry into the bottom of the pie pan.
  8. Add the sliced rhubarb on top of the pie crust.
  9. Prepare the oatmeal frosting: Melt the margarine. Combine the oatmeal, sugar and vanilla sugar in a small bowl. Finally, add the melted margarine and mix.
  10. Sprinkle the oatmeal frosting on top of the pie.
  11. Bake the pie in the oven for about 15 minutes.


If you want to make a whole baking sheet of pie, make double the amount of dough and oatmeal frosting. Then you also need more rhubarb.

  • Prep time: 10
  • Cooking time: 15
  • Category: Baking
  • Cooking method: In the oven
  • Cuisine: Finnish

Keywords: best rhubarb pie, rhubarb crumb pie, easy vegan rhubarb pie, vegan oat crumb pie, vegan rhubarb pie, vegan rhubarb pie, frozen rhubarb pie

If you liked the recipe, please share it! 💖 You can also rate the recipe and leave comments below ⬇️

8 kommenttia

  1. I tried this recipe yesterday and it turned out insanely good! The pie had nice different textures: the inside was juicy, but the base and oat crumb topping were crunchy. I will do it again!

    • almost vegan Vastaa

      Hi Mustelmiina, thank you very much for your comment! Great to hear that you tried the recipe and that it still turned out perfectly. I had a look at your blog, and you write about really interesting topics. Have a nice summer!

  2. We made it exactly according to the instructions, but the taste was mostly cloyingly sweet and the rhubarb was left on the side. I don't know if there is any difference in vegan margarines and if it made a difference. I had previously googled that the fairy's three oils are the best for baking and we used that. Everyone had a few spoonfuls.

    • almost vegan Vastaa

      Hello, thank you for your comment and I'm really sorry to hear that you didn't like the pie. This is really a sweet pie, and of course it tastes different than, for example, a cream-based pie. I'm not sure about that margarine either, I've never used it in baking.

      So it's really good that you told me, so I can refine the instructions! By the way, you can put a lot more rhubarb / berries if you like - the amount of rhubarb is more of a minimum than a maximum. I'll fix that in the instructions too?

      Have a nice summer!

  3. Big thumbs up for this recipe, I made Choice's vanilla ice cream for the guest table and as a ride boy. Easy to make, sweet base, crisp rhubarb, crunchy crumb... yum! It also says something that my picky husband said that we will do this again! The only thing I changed was that I used brown sugar in the oatmeal instead of regular, and I also added my favorite spice, cardamom, to the dough?

    • almost vegan Vastaa

      Hi, thanks for the tip – brown sugar and cardamom sound really good for this recipe! I'll have to try that variation next time. And it's amazing that the pie tasted good even to the picky spouse, when it's so much harder to please them? Happy summer!

  4. So this was the best thing I've ever eaten?
    I made this with a runny vegetable oil preparation, double parsnips and in a pan that was far too small. The end result was a soft mössö base and crispy edges and top, and a perfect combination of sweet and sour ??

    • almost vegan Vastaa

      Hi Jonna, great to hear that you liked it! ? It's really nice to hear about the changes you (everyone) made to the recipe - the tips are very helpful for others who try this recipe. Don't forget to add a star rating too!

      Have a nice summer!

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