Do I need to peel rhubarb for the cake?

Young, tender stalks do not need peeling, just wash them and cut into pieces. If the stalks are thick and stringy, pull off the outer fibers with a knife so the cake stays tender and not woody.

Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Scatter it onto the batter while still slightly frozen so it does not release too much water. That way you can bake this cake all year round, even when rhubarb is out of season.

Why does my rhubarb cake turn out soggy?

Rhubarb releases a lot of juice as it bakes. Toss it with a little sugar and starch first, the starch binds the juice and keeps the base fluffy instead of soaked.

How do I get crunchy crumbles?

Use cold vegan butter and knead it only briefly with flour, sugar and almonds into coarse crumbs, not into a dough. The larger the crumbles, the crunchier they turn out in the oven.

How long does rhubarb crumble cake keep?

Covered, it stays moist for 2–3 days at room temperature thanks to the rhubarb. You can also freeze it and thaw individual portions whenever you like.

4 JUNE 2021

Rhubarb crumble cake

By Verena Frei

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Last updated 12 July 2026

Prep: 10 min
Cook: 35 min
Total: 45 min
Servings: 1 sheet pan cake

What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withrhubarbground almondscoconut blossom sugar

Hello lovelies,

before the rhubarb season is over, I really want to share this recipe with you: Rhubarb crumble cake. A delicious cake with a fluffy batter with spelt flour, of course rhubarb and on top of it sweet crumbles refined with almonds - we all know that this is always the best part of the cake.

Rhubarb crumble cake dusted with sugar, cut into squares, freshly baked

The rhubarb season continues until June 24th, St. John's Day, after which it should traditionally not be harvested anymore. I can't imagine that it will suddenly be inedible from the 25th onwards, but I think it is certainly not wrong to adhere to this rule. Mother's Day falls right into those few weeks, and the year I baked a rhubarb pie for Mother's Day I filled it with rhubarb and raspberries under little pastry hearts. So it's best to bake this delicious cake soon, or freeze rhubarb, then you can enjoy the cake all year round.

Crumble cake with visible rhubarb layer, close-up

Cake, Kuchen, Süsses, SweetKuchen, Rhabarber, Vegan, vegan backen

Slice of rhubarb crumble cake with lilac on a dark plate, served

Rhubarb contains many minerals such as potassium and phosphorus - and when it comes to vitamins, the seasonal vegetables can score points: Rhubarb contains vitamin C and also fiber.

I always use spelt flour for cakes like this, because you can't taste the difference and the cake becomes really fluffy and delicious. The whole family loves it and visitors are always happy when I serve it, though for a round cake rather than a sheet pan, my vegan rhubarb yogurt cake gives 12 slices from one 25 cm (10 inch) tin.

Crumble cake square in front of a cut tray bake with lilac

Be sure to try the rhubarb cake with crumbles, I'm sure you will love it too. By the way, you can also use other fruits very well, and stone fruit is where my polenta cake with peach compote begins, with the peaches caramelized in the pan first. Strawberries, cherries or stone fruits, which will soon be available, really all work very well.

If you want to make the most of rhubarb season, be sure to check out my moist rhubarb almond cake or try the fruity rhubarb berry crumble – and for a special dessert I can really recommend my strawberry rhubarb tiramisu. That way you bring spring to every table.

If you have Pinterest, you can find me here and pin this picture:

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: toss the rhubarb with a little sugar and starch before layering it on, so the juice binds and the base stays fluffy rather than soggy. For extra crunchy crumbles, use cold vegan butter and knead it only briefly into coarse crumbs. You do not need to peel young stalks, just trim thicker ones. Covered, the cake stays moist for 2–3 days, and it freezes beautifully.

Rhubarb crumble cake

Moist vegan rhubarb crumble cake from a sheet pan: a fluffy spelt batter, a tangy rhubarb layer and crunchy almond crumbles. An easy recipe everyone loves.

Course:Cake
Prep:10 min
Cook:35 min
Servings:1 sheet pan cake

Vegan

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EQUIPMENT

Oven

INGREDIENTS

Batter:

200g (7 oz.)spelt flour or All-Purpose
50g (1.8 oz.)ground almonds
pinch ofsalt
1tspbaking powder
1tspbaking soda
100g (3.5 oz.)coconut blossom sugar or raw cane sugar
1sachetvanilla sugar
200ml (1 cup)plantbased milk (e.g. Oat, soy)
50ml (1/4 cup)Sparkling water
75g (2.6 oz.)vegan Butter
1Tbspapple cider vinegar

Rhubarb:

250g (9 oz.)Rhubarb
1Tbspsugar
1tspstarch
1tspvanilla extract
juice1/2lemon

Crumbles:

100g (3.5 oz.)spelt flour
25g (1 oz.)ground almonds
75g (2.6 oz.)vegan butter
50g (1.8 oz.)sugar of your choice
1tspvanilla extract or powder
1pinch ofbaking powder

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INSTRUCTIONS

Batter

Mix the dry ingredients
Add in the moist ingredients and the butter in pieces
Finally add the apple cider vinegar and mix everything into a smooth batter
Don't overmix to keep the batter fluffy
Grease a mold (approx. 20x30 cm (8x12 inch)) and fill in the dough
Preheat the oven to 180 degrees (356°F)

Rhubarb

Wash the rhubarb, cut into pieces and mix with the other ingredients - let it steep for a moment

Crumbles

Mix all ingredients, cut cold butter into pieces - knead into crumbles
Place the rhubarb on the dough and sprinkle the crumble on top
Bake for about 35-45 minutes

Calories: 290 kcal

GOOD TO KNOW

Frequently asked questions

Young, tender stalks do not need peeling, just wash them and cut into pieces. If the stalks are thick and stringy, pull off the outer fibers with a knife so the cake stays tender and not woody.
Yes, frozen rhubarb works well. Scatter it onto the batter while still slightly frozen so it does not release too much water. That way you can bake this cake all year round, even when rhubarb is out of season.
Rhubarb releases a lot of juice as it bakes. Toss it with a little sugar and starch first, the starch binds the juice and keeps the base fluffy instead of soaked.
Use cold vegan butter and knead it only briefly with flour, sugar and almonds into coarse crumbs, not into a dough. The larger the crumbles, the crunchier they turn out in the oven.
Covered, it stays moist for 2–3 days at room temperature thanks to the rhubarb. You can also freeze it and thaw individual portions whenever you like.

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TAGS:FAMILYVEGAN BAKINGVEGANCAKEEINFACHSCHNELLRHABARBERSTREUSELDINKELMEHLQUICKEASY CAKECRUMBLERHUBARBRHABARBERKUCHEN

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