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.
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!
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)
Rhubarb & Ginger Crumble Cake
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
Nutrition
I’ve linked up this recipe with the lovely Angie over at Fiesta Friday and Stacey for Meal Plan Monday over on Southern Bite
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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
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.
I love anything rhubarb and the ginger sounds like an amazing pairing! Thanks for sharing at Fiesta Friday this week.
Mollie
Thank you for your comment Mollie. The ginger certainly lift the flavour to a whole new level x
I do not usually cook with rhubarb, but the combo with ginger sounds intriguing (and healthy, too, wow! Thank you for the information)
It’ a double whammy Irene, tasty and good for the gut so that makes it healthy…right ;-)
Rhubarb and ginger…. Different combination for vegans… Thanks for sharing.
and thank you for your comment :-)
Thank you so much for providing a vegan version. What’s the reason for using less spread than butter?
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
What a very lovely recipe and so versatile.
I and those who also tasted it, found it a bit bland and also the topping simply turned to dust.
What a shame, this happens to be one of my favourite bakes to make with rhubarb.
How about adding s tad of another spice eg nutmeg? To add different depth of flavour,? I did that recently with my crumble.
Ooh love this idea Lesley, I’m all for pimping up my bakes with extra spice x
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
This sounds delicious, i adore rhubarb and ginger together and I bet it would be amazing with custard!
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
This looks so good! I absolutely love any cake with a crumble topping so this is right up my street.
Oooh rhubarb and ginger, what a delicious flavour combination! Love it! Thank you for sharing with #SimplySeasonal x
This is actually one of my all time favourites. x
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
Aw thank you Angela I am rather lucky aren’t I? x
Hi, Hope you had a nice (and quite, moving-watching) Fourth! And thanks for the creativity compliments .karton bardak