Have your Fruit and Cake too!

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

1. 1. Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper.

1. 1. Toss the rhubarb, strawberries and sugar to coat; spread on the baking sheet.

1. 1. 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

1. 1. Grease an 8-inch springform pan.

1. 1. In a mixing bowl, whisk the flour, sugar, baking powder, salt and orange zest. Set aside.

1. 1. In a separate bowl, mix the milk, butter substitute, applesauce, orange juice, and vanilla until evenly combined.

1. 1. Pour the liquid mixture into the flour mixture and stir until combined, do not over-mix.

1. 1. Pour into the baking pan. Sprinkle the roasted rhubarb and strawberries. Evenly spread with the crumb topping.

1. 1. 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.

1. 1. 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.