It is only July and I am crumbled out. Crumble is The Dessert recipe of the summer if you ask me. Every single summer fruit makes a great crumble; from blueberries to peaches, pears to plums, it all works under a layer of toasted oats and cinnamon. Wait... maybe not watermelon.
With fresh from the farmer's market strawberries and rhubarb calling out to be joined in holy matrimony, dessert style, I put on my apron and presided over the ceremony.
I just couldn't make one more crumble and so I came up with this cake. The cakey part came out amazingly well and I do believe this would be fabulous with apples and raisins or mixed berries. The toasted pecans are just dessert perfection. Even though crumble may be a family favourite, I didn't see anyone complaining when the leftovers of this cake were being enjoyed as post-breakfast dessert with a cup of tea.
- 1½ cups brown rice flour
- ½ cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 teaspoon cinnamon
- ½ tsp sea salt
- 1 cup diced rhubarb (about 2 thin stalks)
- ⅔ cup maple syrup
- 1 egg or egg substitute
- ⅓ cup applesauce
- ⅓ cup milk substitute (or water)
- 1Tbs apple cider vinegar
- 1 tsp vanilla
- ¼ cup coconut oil
- 1 cup sliced strawberries
- ⅓ cup pecans
- Preheat oven to 350 F
- Oil cake pan and then dust with flour
- Mix together flour, baking powder, baking soda, soda, salt and cinnamon
- Add the rhubarb, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
- Mix together even batter.
- Add in the strawberries, gently folding the batter.
- Pour in to cake pan, sprinkle on the pecans and bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.