Strawberry Rhubarb Crumble Cake (Gluten-Free, Vegan)

Long time no chat. Nothing like a long weekend to go strawberry picking with the 3 year old (time flies!) and whip up a summer crumble along with rhubarb from my garden. I have been really enjoying having nearly 10 years of recipes to draw upon, and while I did consider making a hybrid Cranberry Apple Oat Crumble meets Peach Chia Crumble with an Almond-Coconut Topping meets Blueberry Peach Raspberry Crumbles, in the end, I was tempted to look at some of the awesome recipes my friends have created over the years.

Gena at The Full Helping always has delicious, tempting recipes and her strawberry rhubarb crumble bars were intriguing and simple enough that I thought I could make it with my toddler. My husband helped, too, so it was a family affair over the Canada Day long weekend and we made this delicious dessert together.

My 9×9″ pan was in use and I was worried a pie plate was not big enough to contain all the ingredients, so we opted to use the springform pan. What an amazing idea. Gorgeous to look at although the filling did ooze slightly before we refrigerated it.

The toddler ate it, although not the entire piece, and I have been eating this all week. Delicious. Highly recommend.

Please let me know if you try it, too. What did you bake up for the holidays?

Strawberry Rhubarb Crumble Cake (Gluten-Free, Vegan)
Adapted, minimally, from The Full Helping

For the base:

1.75 cups oat flour
1 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 large, ripe banana, mashed
1/3 cup non-dairy milk
1/4 cup melted coconut oil
1/3 cup maple syrup
1 teaspoon vanilla extract

For the rhubarb and berry filling:

3 cups quartered strawberries
1.5 cups chopped rhubarb
3 tablespoons sugar
3/4 tablespoon tapioca starch

For the crumble topping:

3/4 cup rolled oats
1/2 cup almond flour
1/4 cup coconut sugar (or brown sugar)
1/4 teaspoon salt
1/4 cup melted coconut oil

Instructions

1. Preheat your oven to 350F.
2. In a large mixing bowl, mix the oat flour, oats, baking soda, salt, and cinnamon together.
3. In a medium bowl, mix together the banana, non-dairy milk, melted coconut oil, maple syrup, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix well to combine.
5. Transfer this mixture to an oiled 8×8 or 9×9 square baking dish, or an oiled 9 inch springform pan if you want the pie/cake look.
6. In a medium bowl, toss together the strawberries, rhubarb, sugar, and tapioca starch. Spread this mixture over the base layer in the baking dish.
7. Place the baking dish in the oven, uncovered, and bake for 15 minutes at 350F.
8. Meanwhile, place the oats, almond flour, coconut sugar, salt, and melted coconut oil together in a food processor fitted with the S blade. Pulse until the mixture has come together nicely and makes nice big crumbs.
9. After 15 minutes, remove the baking dish from your oven and sprinkle this crumb topping mixture over the rhubarb and strawberry layer. Bake for an additional 20-25 minutes, or until the top is brown and the strawberry rhubarb layer has thickened up.
10. Place the baking dish on a wire rack to cool completely.

Serves 8.