Strawberry Rhubarb Breakfast Dessert Cake

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. Print
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Strawberry Rhubarb Breakfast Dessert Cake

  • Author: Meghan Telpner
  • Total Time: 1 hour


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


  • 1 1/2 cups brown rice flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 teaspoon cinnamon
  • 1/2 tsp sea salt
  • 1 cup diced rhubarb (about 2 thin stalks)
  • 2/3 cup maple syrup
  • 1 egg or egg substitute
  • 1/3 cup applesauce
  • 1/3 cup milk substitute (or water)
  • 1Tbs apple cider vinegar
  • 1 tsp vanilla
  • 1/4 cup coconut oil
  • 1 cup sliced strawberries
  • 1/3 cup pecans


  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.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dessert
5 rhubarb recipes


  1. You’re killing me over here. That looks so good my tummy is growling. LOL
    I really need to make this.

  2. I think I may have to make this for my Sunday dessert!! I’ve been eating a whole lotta crumble lately too

  3. thank you, thank you, thank you… the pop ups seem to be under control!!! (unless i want them, of course!)

  4. That sounds so good! I’m making a list for my trip to the market! Can I use coconut flour instead of almond flour?

  5. 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!

  6. 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!

  7. 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?

  8. 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!

  9. I made this recipe this morning, thought it was the perfect reason to give grinding flour and nuts in my “cadillac” blender a shot instead of just using it for smoothies. The aroma was divine and at 30 mins the cake was beautifully browned, another five mins and it would have been too dark.

    Here’s the rub…I baked in a 9″ springform pan. The cake came out with little fuss, but when I cut into it, the middle was mush. What size pan are the rest of you using? I figured “cake pan” to be a round pan and the batter just fit into it. I’d like to make this again in a 9×13 pan to be sure it cooks, would I need to adjust the cooking time or temp? How about muffin tins?

  10. Hey! Made this recipe today which was one of the ones in the baking workshop last week.
    Used half coconut syrup half dark maple syrup as a sweetener and half buckwheat half brown rice flour and a real egg. These are not only comparable to ‘normal’ muffins made with wheat flour and sugar, but are much better to my taste.
    Thanks for the fabulous recipe. Why would you ever want gluten-y nastiness again?

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