Vegan Crumble Rhubarb Cake

Episode 2: Welcome back to our Wacky Vegetable of the Week series! If you’ve been following along, you know that we’ve embarked on a journey where we encourage you, your friends and your family to explore a new and unusual vegetable each week.

This week, we’re exploring the fresh, in season rhubarb by making a Vegan Rhubarb Crumble Cake. Save this recipe and give it a try!

Vegan Crumble Rhubarb Cake

Ingredients:
700 g of fresh rhubarb

Ingredients for the crumble topping:
400 g of all-purpose flour
100 g of almond flour
100 g of your preferred sugar
200 g of cold vegan butter

Ingredients for the sponge cake batter:
450 g of all-purpose flour, spelt flour, or gluten-free flour
3.5 tsp of baking powder
1 tsp of baking soda
2 tsp of optional vanilla extract
A pinch of salt
450 ml of plant-based milk
200g sugar
160 ml of oil
1 tbsp of apple cider vinegar

Instructions:
1. Wash and top and tail your rhubarb and cut into small pieces and set aside.
2. To make the crumble topping, combine cold vegan butter, almond flour, flour and sugar together. Mix with your hands until you get a breadcrumb texture.
3. To make the cake batter, sift together flour, baking powder, baking soda, salt, and sugar. Then add the plant-based milk, oil, apple cider vinegar, and vanilla essence to the bowl and whisk until smooth.
4. Pour the batter onto the lined baking sheet, spread the cut rhubarb on top then sprinkle the crumble mixture evenly over the cake.
5. Bake the cake on the middle rack of the oven for approximately 50 minutes at 180 degrees, or until the crumble is lightly browned.
6. Once done, remove the cake from the oven and allow it to cool. Cut the cake into squares and enjoy with a dollop of coconut whip, yogurt, or your favourite ice cream!