Rhubarb Crumble Cake with Lime Cream

Just at the end of rhubarb season, I finally manage to get this recipe up on the website.

During the past weeks I have been trying all different kinds of rhubarb cakes and pies, some yeast based, some with crumbles, one with a vegan meringue on top. I love the sour taste of rhubarb that makes it such a wonderful companien to very very sweet things.

And after a lot of trials, I finally found the most perfect recipe. A mixture of a coffee cake and a proper “torte”. The dough is fluffy without being too light. The rhubarb gives it a nice kick. And the lime cream adds that little touch of freshness.

So, if you have a summer party coming up or are just in the mood for a delicious slice, run to your local market, grab the last of this year’s rhubarb and get into your kitchen!
The cake is easy to make and will bring everyone who gets to try it a little bit of extra joy.

Rhubarb Crumble Cake with Lime Cream

Prep Time1 hr 5 mins
Cook Time35 mins
Total Time1 hr 40 mins


  • 470 ml plant based milk
  • 1.5 tbsp apple cider vinegar
  • 525 g flour
  • 3 tsp baking powder
  • 0.25 tsp salt
  • 165 g refined sugar
  • 120 g cane sugar
  • 1 tsp cinnamon
  • 65 g plant based sour cream room temperature
  • 80 ml canola oil
  • 2 tsp vanilla extract


  • 80 g flour
  • 50 g sugar
  • 15 g vanilla sugar
  • 50 g vegan butter cold

Rhubarb compote

  • 2 cups rhubarb
  • 1 tbsp lemon juice
  • 1-2 tbsp sugar

Lime cream

  • 200 ml plant based whipping cream
  • 1 pckg cream stiffener
  • 150 g plant based yoghurt
  • 2 limes limes only the zest
  • vanilla a dash


  • Preheat the oven to 180°C.

Lime cream

  • Place the yoghurt inside a clean tea towel in a sieve, so that any excess liquid can drain from the yoghurt.
    (This step is optional, but makes for a nicer, firmer cream in the end.)


  • Combine the vinegar and your favourite plant based milk, stir and set aside to let it curdle.
  • Add the flour, baking powder, salt, sugar, cane sugar and cinnamon to a big mixing bowl.
  • In another bowl mix the sour cream, oil, vanilla extract and the curdled milk.
  • Swiftly, combine the dry and the wet ingredients with an electric mixer or spoon. Making sure that no flour lumps remain, but that the batter is not over mixed.


  • Mix flour, sugar and vanilla sugar in a bowl. Add the butter in little pieces.
    With your hands, mix everything until you have crumbles.


  • Pour batter into two cake tins – distributing it evenly.
    Sprinkle crumbles on top of both cakes
  • Bake cakes in the middle of the oven for about 35 minutes or until the top has browned a little and a skewer comes out with only a few crumbs.
    Once that cakes have finished baking, let them cool in the tins for a few minutes before taking them out and placing them on a cooling rack.

Rhubarb compote

  • Mix rhubarb, lemon juice and sugar in a small pot. Heat it up and stir.
  • Let it simmer for a few minutes until the rhubarh has softened and it is of a compote like consistency.

Lime crean

  • Whip cream, adding the cream stiffener following the instructions on the package.
  • When the cream is stiff enough, add the yoghurt, lime zest and the vanilla.
    (If the vegan whipping cream you are using is not sweetened, you will need to add some sugar in the end.)


  • The last step!
    Once the cakes have completely cooled, place one on your serving platter. Spread half of the rhubarb compote on top, followed by half of the lime cream.
    Set the second cake on top, spreading it with the second hald of the compote and cover with the final layer of lime cream.
  • Enjoy!

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