Ingredients
– 1.5 cups all-purpose flour
– 1/2 teaspoon cane sugar
– 1/4 teaspoon salt
– 1/2 cup solid and cold vegan butter or cold coconut oil
– 8 tablespoons ice water
– 1.5 cups rhubarb sliced into 1/2-inch pieces
– 1.5 cups sliced strawberries
– 1 teaspoon vanilla
– 1/4 cup sugar
– 1/2 tablespoon all-purpose flour
– 1/2 teaspoon cornstarch
– 1 tablespoon turbinado sugar for topping (optional)
– 1/4 cup sliced almonds
– 2 tablespoons almond meal
Instructions
1-First, wash and chop your strawberries and rhubarb, then preheat the oven to 375°F (190°C). In a bowl, mix the dry ingredients like flour, coconut sugar, and chia seeds to form a solid base.
2-Next, cut in the vegan butter until it looks like coarse crumbs, and add almond milk little by little to make the dough.
3-Roll out the dough on a floured surface into a 12-inch circle and transfer it to a baking sheet. Spread the strawberry and rhubarb mixture in the center, leaving a 2-inch border around the edges. Fold the dough over the filling, pleating it as you go for that rustic look.
4-Brush the crust with almond milk and sprinkle on some coconut sugar for a sweet crunch. Bake for 35-40 minutes until the crust turns golden and the filling bubbles nicely. Let it cool a bit before you slice it up.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Use ice-cold water and minimal dough handling to achieve flaky crust.
💧 If dough is crumbly after chilling, add extra cold water a tablespoon at a time.
🍴 Seal cracks in dough with water on fingers while folding to prevent openings.
- Prep Time: 20 minutes
- Resting Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 189
- Sugar: 7g
- Sodium: 76mg
- Fat: 7.3g
- Saturated Fat: 6.8g
- Carbohydrates: 25.8g
- Fiber: 1.2g
- Protein: 2.7g
- Cholesterol: 0mg