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Strawberry Rhubarb Breakfast Dessert Cake

 

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.

Strawberry Rhubarb Breakfast Dessert Cake

Prep time:

Cook time: 

Total time: 

A simple gluten-free and vegan summer cake recipe using fresh strawberries and calcium rich rhubarb

Ingredients
  • 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

Make It Like So
  1. Preheat oven to 350 F
  2. Oil cake pan and then dust with flour
  3. Mix together flour, baking powder, baking soda, soda, salt and cinnamon
  4. Add the rhubarb, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
  5. Mix together even batter.
  6. Add in the strawberries, gently folding the batter.
  7. 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.

5 rhubarb recipes

 

26 Responses to “Strawberry Rhubarb Breakfast Dessert Cake”

  1. Julia said…
    That sounds so good! I'm making a list for my trip to the market! Can I use coconut flour instead of almond flour?
  2. Meghan Telpner said…
    Julia- I have never done it with coconut flour- it can be pretty heavy but I am sure it will be just delicious all the same. Please let me know if you do!
  3. Sweta said…
    What a treat for breakfast-wish I could eat that for breakfast every day of my life ;)
  4. Meghan Telpner said…
    Couldn't we all Sweta. Couldn't we all!
  5. BitterSweet said…
    Mmm, sounds like the perfect thing to perk up a Monday morning...!
  6. Diann said…
    What a wonderul recipe and even better title!
  7. Meagan said…
    Wow, this looks really good! Great job! I love rhubarb :)
  8. Many things I am not to keen on such as rhubarb I find absolutely delicious when they are mixed into a cake. Yours certainly looks like one of those cakes!
  9. Karen said…
    Hi, I really want to try this cake. However, the instructions have vanilla in them and the ingredient does not. Could you clarify? How much vanilla? And do the pecans go in the batter? Thanks!
  10. Meghan Telpner said…
    I like to keep my recipes open to interpretation. Kidding, actually can't believe you were the first to notice those errors. I have revised the recipe. Enjoy!

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