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Classic Rhubarb Crumb Cake

  • Author: Laura
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x


Lightly spiced crumb topping on top of tender and tart rhubarb all on the base of a rich and flavorful cake for a perfect breakfast or snack treat.




1 cup paleo flour blend (2 cups almond flour, ¾ cup coconut flour, 1 ¼ cups tapioca starch)

1 teaspoon ground ginger

2 teaspoons ground cinnamon

¾ cup almonds, coarsely chopped

½ cup coconut sugar

¼ cup pure maple syrup

6 tablespoons olive oil


1 ½ cups paleo flour blend

1 teaspoon baking soda

½ teaspoon sea salt

½ teaspoon ground cardamom

2 teaspoons vanilla bean powder

½ cup coconut oil

¼ cup maple sugar

2 large eggs

½ cup unsweetened almond milk

2 heaping cups thinly sliced rhubarb

¼ cup maple syrup


Preheat oven too 350 degrees F/ 325 degrees F convection.  Oil a 9 inch cake pan.

Make the crumb topping.  In a medium bowl, stir together flour, ginger, cinnamon, almonds, and sugar until combined.  Stir in syrup and oil until clumps of various sizes form.  Set aside.

Make the cake.  In a large bowl, cream oil, vanilla, and sugar until well combined and slightly lightened in texture and color.  Beat in the eggs, one at a time.  Stir in half the flour, followed by the almond milk.  Stir in the remaining flour, baking soda, salt, and cardamom, just until the batter comes together.

Pour the batter into the prepared pan.  Top with an even layer of the rhubarb.  Drizzle the rhubarb with the maple syrup.  Sprinkle with crumb topping and bake about 1 hour until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pan before slicing and serving.

Cake may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag, for up to 3 months.  Thaw in the microwave about 1 minute.


Recipe adapted from Food52

  • Prep Time: 20 minutes
  • Cook Time: 1 hour