Rhubarb Crumb Cake
A simple springtime snacking cake with a tender vanilla base, pockets of tart pink rhubarb, and a generous cinnamon crumb topping. Perfect with coffee, perfect for Mother's Day, perfect anytime you have rhubarb and want something sweet and snacky.
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.
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