This is my go-to cake to use with seasonal fruits. Fresh blueberries and raspberries work well with this cake. Skip the roasting step, if you like. I do prefer the extra flavor the roasting lends the rhubarb and strawberries.
I enjoy the recipe because it is egg-free and vegan. Often, raw and organic coconut oil is a substitute for butter in some of my baking recipes but it does give a hint of coconut flavor.
This is a perfect cake to be served with ice cream!
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Rhubarb Crumb Cake
Recipe by Phoebe Canakis, phoebespurefood.com
Yields 8 servings
This vegan recipe is easily converted to a non-vegan recipe by using butter and milk.
When summer arrives swap the roasted rhubarb and strawberries for one cup of fresh berries.
Roasted Rhubarb
- 1 cup chopped rhubarb, cut into 1/2-inch pieces
- ½ cup strawberries, hulled and quartered
- 1 Tbsp sugar
Crumb Topping
- ½ cup all-purpose or spelt flour
- ¼ cup sugar
- ⅛ tsp ground cinnamon
- 3 Tbsp butter substitute, cubed
Cake
- 2 ½ cups all-purpose or spelt flour
- ⅔ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp orange zest
- ¾ cup non-dairy, unsweetened milk
- ½ cup butter substitute, melted
- ½ cup unsweetened applesauce
- ¼ cup orange juice
- 1 tsp vanilla extract
- Roasted rhubarb
- Crumb topping
Rhubarb Instructions
- Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper.
- Toss the rhubarb, strawberries and sugar to coat; spread on the baking sheet.
- Roast for 10 minutes, until tender and softened. Remove and allow to cool.
Crumb Topping Instructions
1. In a small mixing bowl, combine the flour, sugar and cinnamon. Using your fingers or a fork, combine the butter with the flour mixture.
Cake Instructions
- Grease an 8-inch springform pan.
- In a mixing bowl, whisk the flour, sugar, baking powder, salt and orange zest. Set aside.
- In a separate bowl, mix the milk, butter substitute, applesauce, orange juice, and vanilla until evenly combined.
- Pour the liquid mixture into the flour mixture and stir until combined, do not over-mix.
- Pour into the baking pan. Sprinkle the roasted rhubarb and strawberries. Evenly spread with the crumb topping.
- Bake on the center rack of a 400ºF oven for 45 minutes to 1 hour until golden; a toothpick inserted in the center should come out clean.
- Cool and remove from the springform pan. Serve with a dusting of powdered sugar; ice cream optional.
Note: If using a 10-inch square baking pan, bake for 30-35 minutes.
