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Gluten Free Rhubarb & Ginger Crumble Cake
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4.23 from 18 votes

Rhubarb & Ginger Crumble Cake

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Tea Time, Treat
Cuisine: Vegan
Keyword: Cake, Ginger, Gluten Free, Rhubarb, Vegan
Servings: 9 squares
Calories: 440kcal
Author: Glutarama

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
Metric - US Customary

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

Calories: 440kcal | Carbohydrates: 50g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 114mg | Sodium: 26mg | Potassium: 111mg | Fiber: 3g | Sugar: 25g | Vitamin A: 796IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg