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Strawberry Rhubarb Crumble Cakes

  • Author: Laura
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings 1x


A classic cake serves as a vessel for strawberries, rhubarb, nuts, and cinnamon sugar.




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

1 teaspoon baking soda

1 teaspoon baking powder

½ cup coconut sugar

2 large eggs

2 teaspoons ground cinnamon

½ teaspoon ground cardamom

1 teaspoon vanilla bean powder

½ cup olive oil

1 cup unsweetened almond milk


2 cups thinly sliced rhubarb

1 ½ cups diced strawberries

1 tablespoon ground cinnamon

2/3 cup coconut sugar

1 cup walnuts or almonds


Preheat oven to 350 degrees F, 325 degrees F.  Oil the baking vessel or vessels of your choice.  I used bowls, ramekins, and an 8 by 8 inch pan.  I love how it baked up and how it serves in bowls or ramekins.  Everyone gets their own dessert!

Make the cake.  in a large bowl, whisk together sugar, oil, vanilla, and eggs until well combined.  Whisk in cinnamon, cardamom, and half the flour.  Whisk in the milk, followed by the remaining flour, baking soda and baking powder.

Place fruit in the baking vessels and pour batter over top.  Sprinkle with nuts.  Stir together the cinnamon and sugar and sprinkle generously on top.  Use it all!  Bake individual cakes about 25 minutes, and larger cakes about 50 minutes.  Cakes are done when golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.  Serve warm or cool completely.  Cakes may be stored in an airtight container at room temperature for up to 4 days.


Recipe adapted from Food and Wine

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes