A moist and tender vanilla cake packed with fresh rhubarb pieces and topped with a cinnamon crumble. This rhubarb crumble loaf is the perfect way to celebrate rhubarb season.
One of the best times of the year is rhubarb season and this rhubarb crumble loaf is the perfect way to celebrate. The cake alone is delicious; a moist and tender crumb with a subtle vanilla flavour, but fill it with fresh rhubarb and topped with a cinnamon crumble and this loaf is truly divine.
Why you’ll love this recipe:
- Packed with local rhubarb.
- Tender crumb and crunchy crumble topping.
- Quick and easy to make.
Top tips for making a vegan rhubarb crumble loaf:
- Use weighted measurements. We provide both sets of measurements but our weighted measurements are the most accurate and the best way to a delicious bake every time.
- Don’t over-mix the batter. Mix the batter until there is no more dry flour remaining, and more and you risk over-mixing which can result in a tough dough.
- Use a combination of all-purpose and pastry flour. This loaf has a really soft and tender crumb because we use a combination of both flours. You could use just all-purpose flour but you wont get the same result.
- Use your hands to break up the crumble. A small crumble leaves room for perfectly crunchy edges.
- Grease and line the loaf pan. Grease the loaf pan with a little vegan butter then line the long side of the loaf pan with some edges hanging over so you have handles to help remove the baked loaf.
- Bake until 205℉. If you’re unsure when the loaf is ready, use a probe thermometer to check the internal temperature in the center of the loaf, it should read 205℉.
Ingredient Notes:
- Rhubarb – Rhubarb is readily available during rhubarb season at most grocery stores. Reminder to remove the leaves as they are not safe for consumption.
- Sugar – This recipe calls for both brown and granulated sugar. In Canada nearly all sugar is vegan-friendly, but if the processing method concerns you please look up your brand of sugar.
- Vegan Sour Cream or Yogurt – We used Tofutti vegan sour cream for this recipe, but we’ve also made loaves with vegan yogurt.
- Non-Dairy Milk – We used unsweetened oat milk but any non-dairy milk will work, however some may alter the flavour.
- Flour – This recipe calls for both all-purpose and pastry flour to achieve a nice structured but tender crumb. You can use all all-purpose flour if that’s all you have, but we recommend using both.
- Vegan Butter – We use the Becel plant based butter for all of our recipes.
Other loaf recipes you’ll love:
How to make vegan rhubarb crumble loaf:
Ingredients
Rhubarb Loaf
- 2 stalks rhubarb
- 100 g (½ cup) granulated sugar
- 75 g (5 tbsp) vegan sour cream or yogurt
- 75 g (5 tbsp) vegan butter, melted
- 5 g (2 tsp) ground flaxseed
- 120 mL (½ cup) non-dairy milk
- 30 mL (2 tbsp) apple cider vinegar
- 5 mL (1 tsp) vanilla extract
- 180 g (1½ cups) all-purpose flour
- 60 g (½ cup) pastry flour
- 5 g (1 tsp) baking soda
- 4 g (1 tsp) baking powder
- pinch kosher salt
Crumble Topping
- 60 g (½ cup) pastry flour
- 50 g (¼ cup) brown sugar
- 1 tsp cinnamon
- 57 g (¼ cup) vegan butter, melted
- 2 tbsp coarse sugar
Instructions
- Preheat oven to 350°F and grease and line a loaf pan.
To make rhubarb loaf:
- Chop rhubarb into 1 cm wide pieces and set aside.
- Combine granulated sugar, vegan sour cream, and melted vegan butter inn a medium bowl until incorporated. Mix in ground flaxseeds, non-dairy milk, apple cider vinegar, and vanilla extract.
- Fold in the all-purpose flour, pastry flour, baking soda, baking powder, and salt until just combined. Don’t over mix.
- Mix in the chopped rhubarb until evenly distributed throughout the batter. Set aside.
To make cinnamon crumble topping:
- Combine pastry flour, brown sugar, and cinnamon in a small bowl. Pour in the melted vegan butter and mix using a fork until no dry flour remains, using your too crumbled the mixture if needed.
Bake loaf:
- Spread the loaf batter into the prepared loaf pan then top with prepared crumble, gently pressing into the top of the loaf.
- Bake in preheated oven for 60 minutes or until golden brown. If you’re unsure if it’s cooked you can use a toothpick pressing into the centre and if it comes out clean its fully baked OR using a probe thermometer you want the centre of your loaf to have a temperature of at least 205°F.
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