Ingredients

Bottom Crust
• 1 cup gluten-free flour
• 1/2 cup almond flour
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1–2 tbsp sugar (optional)
• 1/2 cup vegan butter (cold, cubed)
• 4–6 tbsp ice water

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Rhubarb Filling
• 4 cups chopped rhubarb
• 1 1/4 cups sugar
• 4 tbsp gluten-free flour
• 3 tbsp cornstarch
• 1 tsp lemon juice (optional)

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Crumble Topping
• 3/4 cup gluten-free oats
• 1/2 cup almond flour
• 1/4 cup gluten-free flour
• 1/2 cup brown sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• Pinch of nutmeg or ginger (optional)
• 1/3 cup vegan butter (cold)

1. Prepare the Crust
1. In a bowl, mix gluten-free flour, almond flour, cornstarch, salt, and sugar.
2. Cut in cold vegan butter until mixture resembles coarse crumbs.
3. Add ice water 1 tbsp at a time until dough just comes together.
4. Form into a disk, wrap, and chill for 30–60 minutes.
5. Roll out between parchment paper and transfer to pie dish.
6. Lightly dock (poke with fork) and set aside.

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2. Make the Filling
1. In a large bowl, mix:
• Sugar
• Gluten-free flour
• Cornstarch
2. Spread about 1/4 of this dry mixture evenly over the bottom of the pie crust.
3. Add chopped rhubarb to the remaining mixture and toss to coat.
4. Stir in lemon juice if using.
5. Pour filling into prepared crust.

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3. Make the Crumble Topping
1. In a bowl, combine oats, almond flour, gluten-free flour, sugar, salt, and spices.
2. Cut in cold vegan butter until crumbly with some larger clumps.
3. Sprinkle evenly over the rhubarb filling (don’t press down).

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4. Bake
1. Preheat oven to 350°F (175°C).
2. Bake pie for 50–60 minutes, until:
• Topping is golden brown
• Filling is bubbling in the center

👉 If topping browns too quickly, loosely cover with foil.

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5. Cool (Important!)
• Let pie cool for at least 2–3 hours before slicing
• This allows the filling to fully set