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Vegan Rhubarb Crumble Cake

Recipe for a super fluffy vegan Rhubarb Crumble Cake – all dairy-free and egg-free. One-bowl vanilla batter + soft rhubarb + golden crumble on top = YUM!

Vegan Rhubarb Crumble Cake |

May I present the fluffiest vegan Rhubarb Crumble Cake ever! This cake has everything you want: a super simple one-bowl vanilla base, soft rhubarb pieces in the middle and perfectly golden homemade streusel on top. The sweet vanilla base and streusel will balance out the rhubarb’s tartness. This is the ultimate spring goodness cake.

Vegan Rhubarb Crumble Cake |

Cut the rhubarb in small pieces and sprinkle them with sugar. Let them sit for about 20 minutes. In this time, the rhubarb will get softer and lose some of its water. Drain the rhubarb before pouring it onto the cake batter.

Vegan Rhubarb Crumble Cake |

Here’s everything we need: Rhubarb on the left, the one-bowl vanilla batter on top and homemade streusel in the middle. These simple streusel will make the perfect topping for our crumble cake and they are so easy to make!

Vegan Rhubarb Crumble Cake |

The baking dish I used is 10×8 inches. The cake is big enough for 6 portions.

Vegan Rhubarb Crumble Cake |

Vegan Rhubarb Crumble Cake

Elephantastic Vegan
Recipe for a super fluffy vegan Rhubarb Crumble Cake - all dairy-free and egg-free. The cake consists of a simple one-bowl vanilla batter, soft rhubarb pieces and perfectly browned crumble / streusel.
4.30 from 17 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine Vegan
Servings 6
Calories 278 kcal


Ingredients for the vanilla batter

  • 1 1/3 cup all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon coconut oil , liquid
  • 1/2 teaspoon coconut vinegar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup lukewarm water

Ingredients for the streusel

  • 1/4 cup cold vegan butter (EarthBalance, Alsan,...)
  • 2/3 cup all-purpose flour
  • 1/4 cup white sugar

Ingredients for the rhubarb pieces

  • 3 stalks rhubarb
  • 1 teaspoon white sugar


  • For the RHUBARB: Wash, peel and cut the rhubarb stalks in pieces. Put them in a bowl, and sprinkle them with 1 teaspoon of white sugar or your preferred granulated sweetener. Let them sit for about 20 minutes.
  • For the simple one-bowl VANILLA BATTER: Preheat the oven to 360°F/180°C. Place all the dry ingredients for the cake base in a mixing bowl and combine, add the wet ingredients and whisk until it's a smooth batter.
  • For the STREUSEL: Put the cold butter, all-purpose flour and sugar in a bowl, mix and knead with your hands until crumbly.
  • ASSEMBLE and BAKE: Oil the baking pan lightly and pour in the cake batter. Drain the rhubarb and spread the pieces evenly onto the cake better. Sprinkle the crumble on top. Bake it in the oven for about about 25 minutes. When the crumble is nice and golden, your cake is ready.


My baking pan for this cake was 10x8" / 26x20cm.


Calories: 278kcalCarbohydrates: 59gProtein: 4gFat: 2gSaturated Fat: 2gSodium: 96mgPotassium: 219mgFiber: 1gSugar: 26gVitamin A: 25IUVitamin C: 2.1mgCalcium: 71mgIron: 2.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf you give this vegan Rhubarb Crumble Pie a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

Vegan Rhubarb Crumble Cake |
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Recipe Rating


Wednesday 31st of May 2023

Lovely light dessert. I might use a bit more butter in the topping so I can squeeze it together and break into small clumps easier, otherwise perfect.


Tuesday 28th of May 2019

The bottom was mushy and even though I baked it longer I never got the cake just uncooked dough.


Monday 3rd of June 2019

that's weird. was your baking form smaller (and therefore more dough in the form)?


Monday 28th of May 2018

I made it in a smaller baking pan therefore baked it longer because the top wasn't browning so the cake batter was slightly overcooked, but it was still delicious. I wish i could post a pic here because it looked great too!


Monday 28th of May 2018

I'm glad you liked it, Adela! :)


Saturday 3rd of February 2018

Have you (or anyone) tried a GF variation?


Thursday 14th of September 2017

Recipe looks awesome! Unfortunately, I've cut all of my rhubarb down for the year and it's waiting to be used in the freezer. About how many cups of rhubarb do you think you used?


Friday 15th of September 2017

Thank you! I'd say you should be fine with 3 cups of rhubarb - that's what I used. :)