Name: Rhubarb & Ginger Crumble Cake
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 170 g Unsalted Butter/dairy free spread (only use 150g if using dairy free spread); 170 g Caster Sugar; 170 g Gluten Free Self Raising Flour; 3 Eggs (3tbsp flax seed & 130ml water); 2 tsp Vanilla Extract; 200 g Diced Rhubarb; 1 tsp Psyllium Husk Powder (not imperative but will help stabilise sponge structure if making vegan version ); 125 g Self Raising Flour; 80 g Unsalted Butter/dairy free spread; 50 g Caster Sugar (add more if you prefer a sweeter crumble); 2 tsp Ground Ginger

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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)

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.

4.15 from 14 votes

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course Tea Time, Treat

Cuisine Free From – gluten, dairy, wheat, soya, egg

Servings squares

Calories 440 kcal

Ingredients

Cake Base

170 g Unsalted Butter/dairy free spread only use 150g if using dairy free spread
170 g Caster Sugar
170 g Gluten Free Self Raising Flour
3 Eggs 3tbsp flax seed & 130ml water
2 tsp Vanilla Extract
200 g Diced Rhubarb
1 tsp Psyllium Husk Powder not imperative but will help stabilise sponge structure if making vegan version

Crumble Topping

125 g Self Raising Flour
80 g Unsalted Butter/dairy free spread
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

Saturated Fat

Cholesterol

114

Sodium

Potassium

111

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

796

Vitamin C

Calcium

Iron

* 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

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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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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