Gluten-free and vegan rhubarb crumble pie
Gluten-free and vegan rhubarb crumble pie
Cooking time
30
minutesThis quick and easy rhubarb crumble pie is a delightful juiciness. Virtasalmi's Oatmeal flour mix adds just the right amount of oaty crunch to the base and the filling is a delicious blend of crunchy rhubarb and sweetened vegan vanilla yoghurt. The pie is topped with a golden toasted crumb.
Ingredients
1 dl sugar
1 dl brown sugar
1tspCeylon cinnamon
1 tsp baking powder
0,5tspbaking soda
Just over 0,25 tsp salt
150 g melted vegan butter-like hardening margarine
1,5 dl Vanilla-flavoured Greek Style soy yoghurt
- Lawn
2 dl of the dough before mixing in the yoghurt
- Stuffing
6 dl chopped rhubarb
1 dl Vanilla-flavoured Greek Style soy yoghurt
2 rkl sugar
Preparation
- Preheat the oven to 200°C.
- Line a casserole dish of about 28 x 22 cm with baking paper.
- In a bowl, mix the oat flour mixture, sugars, cinnamon, baking powder, baking soda and salt. Stir in the melted margarine, which has cooled to room temperature, until the dough feels firmer.
- Take 2 dl of the dough into a separate container. This is used as a crumb on top of the pie.
- Add the vanilla yoghurt to the end of the dough and mix until smooth. Spread it into a pie dish.
- Mix together the chopped rhubarb, vanilla yoghurt and sugar. Place the filling evenly over the base.
- Bake the pie in the oven for 15 minutes.
- Sprinkle the crumbs over the pie and bake in the oven for another 15 minutes.
- Let the pie cool in the pan.
- Serve the pie as is or with custard.
Tiina Strandberg | My Berry Forest
