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4.7 from 10 votes
Gluten Free Rhubarb & Ginger Crumble Cake
Rhubarb & Ginger Crumble Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

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.

Course: Tea Time, Treat
Cuisine: Free From - gluten, dairy, wheat, soya, egg
Keyword: Cake, Ginger, Gluten Free, Rhubarb, Vegan
Servings: 9 squares
Calories: 440 kcal
Author: Glutarama
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
  1. Preheat the oven to 180C/Gas 4
  2. 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.

  3. Line the bottom and grease the sides of a 20cm/20cm (8") square tin.

  4. Add the butter and sugar to a large bowl or mixer and beat until light and fluffy.
  5. Add the eggs or flax seed 'eggs' and vanilla extract.

  6. Sift the flour into the bowl and mix to combine, then take 100g of the rhubarb and fold this into the cake batter.
  7. Pour the batter into the tin and smooth to the edges.

  8. Scatter the remaining 100g of rhubarb over the batter.
  9. To make the crumble add the ingredients into a separate bowl and using your finger tips work into a breadcrumb mixture.
  10. Add the crumble mixture to the top of the bake making sure to have an even cover.
  11. Pop into the oven for 60mins
  12. Remove from oven when crumble is golden brown and a skewer comes out clean
  13. Allow to cool for 20mins before taking out of the tin - this helps the crumble to set.

  14. Can be enjoyed warmed up with custard or cream or equally as tasty eaten cold.

Recipe 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 Facts
Rhubarb & Ginger Crumble Cake
Amount Per Serving
Calories 440 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g75%
Cholesterol 114mg38%
Sodium 26mg1%
Potassium 111mg3%
Carbohydrates 50g17%
Fiber 3g12%
Sugar 25g28%
Protein 6g12%
Vitamin A 796IU16%
Vitamin C 2mg2%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.