Serves 12
Photo by VK Rees
This vegan rhubarb crumb cake is a simple springtime snacking cake with a tender vanilla base, pockets of tart pink rhubarb, and an obscene amount of crumb topping. This is the kind of cake you eat with coffee in the morning and then again in the afternoon because you walked by it and it looked at you.
I like to say that rhubarb is the pumpkin of spring; it has its moment, people go wild for it, and then it’s gone. Flavor-wise it’s more like the cranberry of the season: tart, bright, a little surprising. It bakes up beautifully, melting into the batter and leaving behind a gentle tang that keeps everything from tipping too sweet. If you’ve never cooked with it before, this is a great place to start.
You’ll see rhubarb at farmers markets in April and May, usually in big gorgeous red stalks that look almost too pretty to cook. Well stocked produce sections, food co-ops, and fancy grocery stores carry it too. If you see it, grab it. The season is short and rhubarb people don’t mess around.
Once you’ve made the Strawberry Rhubarb Crumb Pie and still have some ingredients left (which you will) this cake is the next bake. It’s what you make when you want something tart and unfussy but still special.
That’s the beauty of a crumb cake. It’s not a dinner party dessert, it’s a snacking cake. The topping here is generous to the point of being slightly absurd, which is exactly right. Big sandy crumbs, cinnamon-sweet, over a soft vanilla cake with bursts of rhubarb throughout. Serve it to your mom for Mother’s Day and watch her get crumbs all over her mom blouse.
And what’s the different between a crumb cake and a coffee cake? Well, nothing. It just depends where you are from! I honestly usually call this coffee cake but non-New Yorkers look at me sidewise so I’m going with “crumb” for people searching for a recipe like this.
A note about the coconut oil: it should be soft and slightly melty for the crumb topping. If it’s too cold and hard, run the jar under warm water for a minute. If it’s too warm and liquidy, place it in the fridge until it stiffens up a bit.
VEGAN RHUBARB CRUMBCAKE FAQ:
What does rhubarb taste like? Very tart, almost sour, with a floral quality that’s hard to describe until you taste it. It softens and mellows when baked and pairs beautifully with anything sweet. Think of it as the cranberry of spring.
Where can I find rhubarb? Farmers markets are your best bet in April and May. Well stocked grocery stores, food co-ops, and fancy produce sections carry it too. If you see it, grab more than you think you need — the season is short.
Can I use frozen rhubarb? For sure. Thaw it first and pat it dry before folding it into the batter so it doesn’t add too much liquid.
Which vegan milk should I use? Oat, soy, or almond are my preferences. Make sure it’s plain, unsweetened.
Can I use a differnt oil in this vegan rhubarb crumb cake? Since you’re using coconut in the crumbs anyway you might as well use that in the cake if you like. But any neutral oil will work. I love safflower and canola, too. For the crumbs, stick with refined coconut for the butteriness.
Can I add strawberries? Deffo. Swap half the rhubarb for sliced strawberries. Strawberry and rhubarb are a classic combination and they work beautifully here.
Do I need to peel rhubarb? Nope. Just trim the ends, discard the leaves (they’re toxic, don’t eat them), and slice.
How do I store this vegan rhubarb crumb cake? Cover at room temperature for up to 3 days. The crumb topping softens a little over time but it’s still delicious. You can also freeze individual slices wrapped tightly.
Can I make this vegan rhubarb crumb cake gluten free? For sure. Use a 1-to-1 gluten free flour blend for both the cake and the crumb topping.
How did I end up here? You were probably searching for “vegan rhubarb cake,” “rhubarb crumb cake,” or “vegan coffee cake.” Maybe “what to do with rhubarb” or “spring vegan desserts.” You’re in the right place and your rhubarb is about to have a very good day.
Rhubarb Crumb Cake
Ingredients
For the crumb topping:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 4 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ cup refined coconut oil at room temperature
For the cake:
- 1½ cups unsweetened vegan milk
- ½ cup olive oil
- ⅓ cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 2 teaspoons apple cider vinegar
- 2½ cups all-purpose flour
- ⅔ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1½ cups rhubarb cut into ¼-inch-thick slices
Optional:
- Powdered sugar, for serving (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-by-13-inch pan.
- Make the crumb topping: In a small mixing bowl, mix the flour, sugars, cinnamon, and baking powder. Cut in the coconut oil with your fingers or a pastry cutter to form nice large crumbs. Some of the topping will still be sandy and that’s fine, just so long as you have mostly big crumbs.
- Make the cake: In a large mixing bowl, mix the milk, oil, applesauce, vanilla, and vinegar. Sift in the flour, sugar, baking powder, and salt and mix until smooth. Fold in the rhubarb.
- Pour the batter into the prepared pan. Evenly sprinkle on the crumb topping and pat it down just a bit. Bake until a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool for at least an hour before slicing. If desired, sift powdered sugar over the top.
