Rhubarb Crumb Cake

Adapted from Debra’s Natural Gourmet newsletter Mother’s Day May 2018.

“Rhubarb is a vegetable, not a fruit; and it’s nickname is the “pie plant”…it has vitamin C and lutein, a nutrient especially good for skin and eyes,” said Debra. Rhubarb is a sure sign of Spring and I’ve made this several times for Mother’s Day, sometimes with topping, and sometimes plain. It’s good either way. You can also indulge with a little whipped cream or ice cream.

  • Set oven to 350.
  • Grease and 8×8 or 9×9 pan with coconut oil spray or butter. (I like 9×9.)
  • 1 ½ c brown or coconut sugar
  • 1 large egg
  • ½ c olive oil or softened butter
  • 1 tsp vanilla
  • 3 c rhubarb, chopped into almost ½ inch pieces and tossed in flour
  • 2 c flour (I use gluten free mixed with teff)
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder

Crumb Topping:

  • 1 c gluten free flour
  • ¾ c brown sugar
  • 1 c gluten free oats
  • 1 stick butter, melted (I use lactose free)

Mix dry ingredients in a bowl; add melted butter and mix until crumbly with fork.


  • Using an electric mixer, cream the oil/butter with the sugar, egg, and vanilla.
  • Mix for about 4-5 minutes to get fluffy.
  • Add the rhubarb and mix gently.
  • Combine the flour, salt, cinnamon, baking soda and powder together in a bowl.
  • Add this flour mixture to the batter and mix just until everything is combined.
  • Using a spatula, transfer batter to your prepared pan.
  • Add crumb topping and bake for 40-45 minutes until a tester comes out clean.

Cool in the pan, cut and enjoy!