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Home » Dairy Free Recipes » Rhubarb and Ginger Crumble Cake: Gluten Free and Gorgeous

Rhubarb and Ginger Crumble Cake: Gluten Free and Gorgeous

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What goes well with Rhubarb? Ginger of course! Not tried it, well let me tempt you with this Rhubarb & Ginger Crumble Cake. I can’t help but smile when I see rhubarb on the shelves in the shops, you’ll probably start to see the unmistakable pink stalks in store soon if you haven’t already? I’m one of the lucky ones who has their own personal supplier in the form of my father-in-law who picks me some from his allotment every year. Rhubarb doesn’t mind being frozen so I always cut it into inch lengths and bag portions up for freezing, that way I can have rhubarb all year round.

Square portion of Rhubarb and Ginger Cake on a quaint white and blue tea plate.

Nutritional Facts about Rhubarb

I had no idea rhubarb was so good for you until I did a bit of research; did you know that the stalks contain impressive levels of several B vitamins, vitamin C, vitamin K, antioxidants and minerals. I knew the leaves were toxic but never understood why; basically the leaves hold high levels of Oxalic Acid, which is highly toxic to humans. Also we’d not have the rhubarb plant here in the UK had it not been for Marco Polo who brought the plant to Europe, and it finally set root in America thanks to Ben Franklin! And guess what? It’s not even a fruit, it’s a vegetable, which kind of makes sense given the seed rule but still, I don’t fancy it with my Sunday Roast!

Can Rhubarb & Ginger Crumble Cake be vegan too?

I’ve made this many times now and am thrilled to say that it works well as a vegan cake too. I’ve recently remade this bake and re-shot these photos and will admit to putting it off for far too long. I’d been putting if off because I didn’t want to find that it didn’t work well both gluten, egg and dairy free. I don’t know what I would have done if I couldn’t eat this cake again. But hey! I need to have more faith in my vegan baking skills, I’ve got the knack now so who needs dairy and eggs – not I!

Flat lay image of Rhubarb and Ginger Cake surrounded by ingredients

What other delicious and easy recipes use Rhubarb?

well I’m so glad you asked. How about the good old fashioned Apple and Rhubarb Crumble or what about making your own preserve with rhubarb like Kitchen Talk and travels Rhubarb, Strawberry and Ginger Jam that’s three amazing flavours in one! Then you could try Gluten Free Alchemists Rhubarb Curd on her almond biscuits. The possibilities are endless. But for me…this bake will always be my favourite (alongside Rhubarb Crumble of course!)

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Gluten Free Rhubarb and Ginger Crumble Recipe (dairy free, vegan options)

Gluten Free Rhubarb & Ginger Crumble Cake

Rhubarb & Ginger Crumble Cake

Glutarama
A deliciously light sponge with a rhubarb layer, topped with a lightly spiced ginger crumble. Gluten free and easily make dairy free and egg free too.
4.23 from 18 votes
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Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Tea Time, Treat
Cuisine Vegan
Servings 9 squares
Calories 440 kcal

Ingredients
 
 

Cake Base

  • 170 g unsalted butter or dairy free alternative (I use Flora plant butter) only use 150g if using dairy free spread
  • 170 g Caster Sugar
  • 170 g Gluten Free Self Raising Flour
  • 3 egg(s) 3tbsp flax seed & 130ml water
  • 2 tsp Vanilla Extract
  • 200 g diced rhubarb
  • 1 tsp psyllium husk powder (optional) not imperative but will help stabilise sponge structure if making vegan version

Crumble Topping

  • 125 g gluten free self raising flour
  • 80 g unsalted butter or dairy free alternative (I use Flora plant butter)
  • 50 g Caster Sugar add more if you prefer a sweeter crumble
  • 2 tsp Ground Ginger

Instructions
 

  • Preheat the oven to 180C/Gas 4
  • If making vegan version, make your flax eggs now, beat to incorporate. If using psyllium husk add this too and leave to stand for 5mins to thinken.
  • Line the bottom and grease the sides of a 20cm/20cm (8") square tin.
  • Add the butter and sugar to a large bowl or mixer and beat until light and fluffy.
  • Add the eggs or flax seed 'eggs' and vanilla extract.
  • Sift the flour into the bowl and mix to combine, then take 100g of the rhubarb and fold this into the cake batter.
  • Pour the batter into the tin and smooth to the edges.
  • Scatter the remaining 100g of rhubarb over the batter.
  • To make the crumble add the ingredients into a separate bowl and using your finger tips work into a breadcrumb mixture.
  • Add the crumble mixture to the top of the bake making sure to have an even cover.
  • Pop into the oven for 60mins
  • Remove from oven when crumble is golden brown and a skewer comes out clean
  • Allow to cool for 20mins before taking out of the tin – this helps the crumble to set.
  • Can be enjoyed warmed up with custard or cream or equally as tasty eaten cold.

Notes

Check on your bake after 45-50mins you may need to cover with foil for this last part of the bake to prevent the crumble from colouring too much.

Nutrition

Nutrition Facts
Rhubarb & Ginger Crumble Cake
Amount per Serving
Calories
440
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
15
g
75
%
Cholesterol
 
114
mg
38
%
Sodium
 
26
mg
1
%
Potassium
 
111
mg
3
%
Carbohydrates
 
50
g
17
%
Fiber
 
3
g
12
%
Sugar
 
25
g
28
%
Protein
 
6
g
12
%
Vitamin A
 
796
IU
16
%
Vitamin C
 
2
mg
2
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cake, Ginger, Gluten Free, Rhubarb, Vegan
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x

I’ve linked up this recipe with the lovely Angie over at Fiesta Friday  and Stacey for Meal Plan Monday over on Southern Bite

Don’t lose this recipe for Rhubarb & Ginger Crumble Cake, pin it!

Rhubarb & Ginger Crumble Cake; gluten free and packed with flavour, this crumble cake combines the powerful flavours of rhubarb and ginger in a match made in heaven #glutenfree #rhubarb #crumble #seasonalfruit
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25/05/2020 · 27 Comments

Previous Post: « Missing a Double Decker? Gluten and Dairy Free…no really!
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4.23 from 18 votes (9 ratings without comment)

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Comments

  1. Sharon says

    22/06/2022 at 1:18 pm

    Hi – I was going to upscale the recipe but it does not appear that you have upscaled the whole recipe appropriately? i.e. tin sizes, butter (vegan/DF option), eggs (vegan option) don’t appear to have been upscaled in the 2x recipe. Then in the recipe notes, they’ve not been upscaled either…
    But looking forward to baking this today – thanks for the recipe

    Reply
    • Glutarama says

      23/06/2022 at 8:50 am

      Sorry about that Sharon. That’s a limitation to the plug in I use for my recipes. The ingredients will upscale but you have to use god old common sense for the rest. i.e. use two tins. In fact I’s never increase the size of a tin as you run into the risk of the middle of the bake not cooking properly. Hope you get on with doubling the recipe and love the bake as much as our family do.

      Reply
  2. frugal hausfrau says

    01/07/2020 at 12:19 pm

    I love anything rhubarb and the ginger sounds like an amazing pairing! Thanks for sharing at Fiesta Friday this week.

    Mollie

    Reply
    • Glutarama says

      14/07/2020 at 1:32 pm

      Thank you for your comment Mollie. The ginger certainly lift the flavour to a whole new level x

      Reply
  3. Irene says

    26/06/2020 at 2:41 pm

    I do not usually cook with rhubarb, but the combo with ginger sounds intriguing (and healthy, too, wow! Thank you for the information)

    Reply
    • Glutarama says

      14/07/2020 at 1:33 pm

      It’ a double whammy Irene, tasty and good for the gut so that makes it healthy…right ;-)

      Reply
  4. Kolaylezzet says

    25/06/2020 at 6:37 pm

    Rhubarb and ginger…. Different combination for vegans… Thanks for sharing.

    Reply
    • Glutarama says

      14/07/2020 at 1:34 pm

      and thank you for your comment :-)

      Reply
  5. Mandy says

    06/06/2020 at 5:46 pm

    Thank you so much for providing a vegan version. What’s the reason for using less spread than butter?

    Reply
    • Glutarama says

      18/06/2020 at 10:52 am

      Good point, I ought to mention that! It’s because DF spreads have a far higher water content and are not as stable as butter which is full of natural dairy fats, therefore spreads need to be used in less quantities to lessen the risk of curdling when missing or lead to softer batters or dough. Thanks for highlighting this Mandy, you’ve helped me add another paragraph to my vegan posts xx

      Reply
  6. Janice Pattie says

    23/03/2020 at 8:09 pm

    What a very lovely recipe and so versatile.

    Reply
  7. Anonymous says

    25/05/2019 at 11:45 am

    I and those who also tasted it, found it a bit bland and also the topping simply turned to dust.

    Reply
    • Glutarama says

      28/05/2019 at 8:56 pm

      What a shame, this happens to be one of my favourite bakes to make with rhubarb.

      Reply
    • lesley edwards says

      01/06/2022 at 11:52 am

      How about adding s tad of another spice eg nutmeg? To add different depth of flavour,? I did that recently with my crumble.

      Reply
      • Glutarama says

        01/06/2022 at 6:24 pm

        Ooh love this idea Lesley, I’m all for pimping up my bakes with extra spice x

        Reply
  8. Angela / Only Crumbs Remain says

    25/06/2018 at 12:19 pm

    What a great bake – I love rhubarb, cake and having the whole thing finished with crumble sounds simply heavenly! Thankyou so much for sharing with #BakingCrumbs rebecca,
    Angela x

    Reply
  9. Kat (The Baking Explorer) says

    18/06/2018 at 10:04 am

    This sounds delicious, i adore rhubarb and ginger together and I bet it would be amazing with custard!

    Reply
  10. Kate - Gluten Free Alchemist says

    15/06/2018 at 9:02 am

    Always a fan of Rhubarb with Ginger….. Not sure why it’s not more common. Your cake looks absolutely amazing Rebecca. I think the addition of crumble to anything makes it extra special.
    Good to see you making some of the ‘old’ recipes…. I’ve made a couple, but am seeing how made old shots I can just re-edit to brighten up a bit. The framing isn’t that bad, but they are so dark!!!! #G2BGF

    Reply
  11. Corina Blum says

    11/06/2018 at 10:12 pm

    This looks so good! I absolutely love any cake with a crumble topping so this is right up my street.

    Reply
  12. Kirsty Hijacked By Twins says

    02/03/2017 at 7:01 pm

    Oooh rhubarb and ginger, what a delicious flavour combination! Love it! Thank you for sharing with #SimplySeasonal x

    Reply
    • Glutarama says

      02/03/2017 at 7:15 pm

      This is actually one of my all time favourites. x

      Reply
  13. Angela / Only Crumbs Remain says

    23/02/2017 at 1:32 pm

    What a delicious bake – cake, rhubarb and crumble! Sounds irrestable! i love rhubarb and so I’m feeling somewhat envious of your free supply! #SimplySeasonal
    Angela x

    Reply
    • Glutarama says

      23/02/2017 at 2:09 pm

      Aw thank you Angela I am rather lucky aren’t I? x

      Reply
      • karton bardak says

        08/11/2022 at 2:22 pm

        Hi, Hope you had a nice (and quite, moving-watching) Fourth! And thanks for the creativity compliments .karton bardak

        Reply

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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