Baking Food Love Recipes

Rhubarb Strawberry Cake with Crumble Topping

June 19, 2015

It’s not like we really need an excuse to eat cake, but to calm the conscience I can give you a great reason to eat cake this weekend: it’s midsummer! And you know midsummer means celebration. Ask a Swede!

So now that I’ve convinced you that eating cake will be totally appropriate this weekend, let me suggest a recipe that will be on spot for this great midsummer celebration of yours. ; )


Rhubarb Strawberry Cake

Rhubarb Strawberry Cake (made with white flour)


This rhubarb strawberry cake with crumble topping!


The perfect summer cake!

The perfect summer cake!


Mmm.. it is DELICIOUS! So delicious that I already made it twice this week. Once I made it with whole wheat flour and the other time with white flour to compare the difference. Both times I was so happy with the outcome!


Rhubarb Strawberry Cake with whole wheat flour

Rhubarb Strawberry Cake (made with whole wheat flour)


The whole wheat (aka healthier) cake version tastes a bit more tart but is still very sweet and moist, so don’t be scared to try the whole wheat version. They are both heavenly! I would actually like to make it a third time and use half whole wheat and half white flour – that just might turn out to be my favorite version. Talking about good excuses to bake cake! 😉




I hope you’ll all have a wonderful weekend. Enjoy the summer!


Rhubarb Strawberry Cake with Crumble Topping (vegan)

  • 500g rhubarb stalks
  • 300g strawberries
  • 350g flour (whole wheat or white flour both work fine)
  • 3 tsp baking powder (9g)
  • 130g sugar (I used raw cane sugar)
  • 1/2 mashed banana
  • 100g plant-based margarine (melted)
  • 1 + 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 cup plant-based milk of your choice (I used almond milk)

For the crumble topping:

  • 150g flour
  • 40g sugar
  • 80-100g plant-based margarine (as you prefer – the less fat, the more crumbly)

Preheat the oven to 350 °F/180°C. Trim the rhubarb and strawberries and cut into small pieces. Set aside. Mix the dry ingredients of the dough in a big bowl. Melt the margarine and add it together with the milk and mashed banana to the dry ingredients. Mix with an electric hand mixer until smooth.

Line the bottom of a 10″ (26cm) springform pan with parchment paper and evenly fill in the dough. Add the fruits on top and lightly press them into the dough.


Ready to bake!

Ready to bake!


Sprinkle 1-2 tbsp of sugar on top of the fruit and bake (without crumble) for 10 minutes on the middle rack.

Meanwhile prepare the crumble by mixing the ingredients with a fork or by hands. Take out the form from the oven and sprinkle crumble on top. If you used whole wheat flour, bake for another 30 minutes. If you used white flour, bake for another 50 minutes.








  • Reply
    Eva @ Four Leaf Clover
    July 8, 2015 at 5:48 pm

    I can\’t wait to make this!!! 😀 I\’m so glad you\’ve put the recipe up. Ah, it was SO good! Now I just need to find some rhubarb around here!

    • Reply
      July 9, 2015 at 11:20 am

      In case you don\’t find rhubarb, this would be great with apple or other fruit, I\’m sure! I hope you like it!! 🙂

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.