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Rhubarb Crumble Cake (raw, gluten-free)

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If you are a rhubarb lover, raise your hand… Great!  I see that 99% of you are.  I had no idea that so many of you  loved rhubarb!  We have so much in common. :)

Rhubarb was always a staple food when I use to visit my Great Grandparent’s home in the summer.  Great Grama was always busy making rhubarb sauce and canning it.  It was divine, specially spooned over vanilla ice cream or served in a bowl of cream.

But for me, that little blonde pig-tailed, freckled girl (who was always covered in mud BTW), I took a simpler approach.  I would run out to the garden, rip a piece of rhubarb out of the ground, wipe the dirt off on my leg and run into the house.  With a large stalk of rhubarb in one hand, I stood before Great Grama with my other hand extended, palm facing up.  She knew just what to do.  She grabbed the sugar container and poured a little puddle of sugar in the palm of my hand.  I would giggle, spin on my heals and head running full-speed out the back door to my great world of adventure.  Out “there” I would dip the end of rhubarb in to the sugar and munch away.  Tart and sweet, what a treat!

Another yummy treat that only came once a year was Grama’s (not Great Grama’s this time) …. Upside Down Rhubarb Cake!  Once the family caught wind that Grama was making this cake, it didn’t take long till we ALL came out of the woodwork.   Even though the growing season of rhubarb was rather long in Alaska and it grew like no other weed… she still only would make just ONE cake a summer, so you can guess that it was very cherished!


Simple facts about rhubarb… Some people have heard that rhubarb is poisonous. This is true ‘” but only the leaves ‘” not the stalks.  Rhubarb leaves are also high in oxalates which can increase the risk of kidney stones in people who are susceptible to them.  But… the stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

If you are growing them in the backyard, harvest them by grabbing the base of the leaf stalk, simultaneously pull and twist. Immediately separate the stalk from the leaf.  Green tops of rhubarb also contain oxalic acid as well as poisonous glycosides.  In addition, greens drain away nutrients from the stalk.

Buying from the markets buy fresh, firm, crispy bright-red color stalks. They usually put for sale in bunches along with other common greens. Avoid those tat are dull, limp or with bruises/blemishes on the surface.

Once at home, harvested or purchased stalks should be placed in a plastic bag and stored inside the refrigerator.  This way, the stalks stay fresh for about 2-3 weeks.


 8×8 panrhubarb-crumble102

Dry Ingredients:

  • 1 cup rolled, gluten-free oats
  • 1 cup raw almonds, ground
  • 1/4 cup chia seeds, ground
  • 3 Tbsp raw coconut flour
  • 1 tsp  ground cinnamon
  • 1 tsp sea salt
  • 2 cups packed, moist almond pulp
  • 2 cups marinated rhubarb , divided

Wet Ingredients:

  • 1 cup Medjool dates, soaked in 1/2 cup hot water
  • 3 Tbsp maple syrup
  • 3 Tbsp raw honey
  • 1 Tbsp lemon juice
  • 1/2 cup rhubarb liquid, see #6 below

Crumble Topping:

  • 1/2 cup raw almonds
  • 4 Medjool dates, pitted

Rhubarb drizzle sauce:


Cake and crumble rhubarb topping:

  1. In the food processor fitted with the “S” blade, process the almonds to small bits.  Add the oats and process till they are broken down into a coarse meal.
  2. Add the ground chia seeds, coconut flour, cinnamon and salt.  Pulse together and pour into a large bowl.  Add the almond pulp and 1 cup of rhubarb.  Set aside.
  3. In the same food processor bowl combine dates, maple syrup, honey and lemon juice.  Process until creamy.  Pour into the large bowl with the “dry” ingredients.  Mix well with your hands, working all the ingredients together.
  4. Lightly grease a 8×8 baking pan with coconut oil or line with plastic wrap.  Press the batter into the pan, firm and even.  Flip the pan over and allow the cake to drop to the teflex sheet that comes with the dehydrator.
  5. Spread the remaining 1 cup of rhubarb over the cake top.
  6. Polk holes into the cake top with a chop stick or skewer stick and drizzle the 1/2 cup of marinated rhubarb liquid over the holes and cake top.  For the rhubarb liquid, I used the liquid that was created after the marinating process.
  7. Dehydrate at 145 degrees for 1 hour.  This will create a crust on the outside and warm up the dessert.
  8. While the cake is in the dehydrator make the crumble and drizzle sauce.

Crumble  topping:

  1. Place the almonds and dates in the food processor and process until it is broken down into small bits.  Set aside.

Rhubarb drizzle sauce:

  1. Place the rhubarb, water and chia seeds in the blender and process until creamy.  Set aside.


  1. Remove the cake from the dehydrator and sprinkle the crumble topping on top of the cake.
  2. Drizzle the rhubarb sauce over the cake in a zig-zag pattern.  You can save some or make for if you want additional sauce when serving.  It’s so yummy!
  3. Cover any leftovers with plastic wrap and keep in the fridge for up to 3 days.


 After I made the marinate rhubarb, I left it in chunks rather than blending it to a sauce.


 Prepare the cake batter and press into a cake pan with a removable bottom.  If you don’t
have this type of pan, line a cake pan with plastic to aid with removal.


 Flip the cake over onto a serving platter and remove.



 Spread 1 cup of marinated rhubarb over the cake.  Use more if you wish.


 With a skewer, poke random holes all over the cake. (sorry about the bandaged thumb…
I challenged my new microplane, guess who won?!)


 Drizzle the liquid that was created after marinating the rhubarb over the cake, be sure
to go over the areas that you created the holes so the liquid seps in.  Dehydrate.


 Sprinkle the almond/date crumble on top.


Drizzle the “Rhubarb drizzle sauce” over the top.  As you can see, I used a piping bag
but you don’t have to.  You can use a spoon instead.


 Slice and Enjoy!


18 thoughts on “Rhubarb Crumble Cake (raw, gluten-free)

  1. Christine says:

    Not me, I don’t like rhubarb! BUT this is a lovely cake that I would like to make into a coffee or cinnamon cake. Thanks for the new creation!

    Oh! My raw caramel sauce would be lovely on top too!

  2. Kristie says:

    You are constantly amazing me! First the cherry chip cake and now a rhubard crumble cake. This whole week has been a trip back to my childhood. Thank you so much for your wonderful posts!

    • amie-sue says:

      Awe, thank you Kristie. :) I am glad that you are having fun as well taking a trip down memory lane. :) Have a great weekend! amie sue

  3. madeline says:

    Greetings Amie Sue!
    How on earth do you acquire such copius amounts of nut flours? Do you get more yield based on your ratio of nuts to water? Or do you really drink that much almond milk?:)I will definitely be trying this one. Oh, and the burger buns are fab!!! I adjusted with my own seasoning and it was exactly what I hoped for.Don’t you just love making good food? xoxoxo

    • amie-sue says:

      It is rare Madeline that I have had so much lately. I have been using almond milk in my morning drinks, plus I am making almond milk for some friends of mine. They take the milk and I am blessed with the pulp. Have a blessed day! amie sue

  4. Joz says:

    I love love Rhubarb and strawberries. Thank you so much for sharing this. You are amazingly talented.


  5. Ashley Knobeloch says:

    Hi, I see the article mentions marinated rhubarb, but I don’t see instructions for marinating rhubarb in the recipe. The recipe has rhubarb listed in the dry ingredients (but not marinated?) and then I see a rhubarb sauce, but no marinated rhubarb? How much rhubarb do you marinate, in what liquid, and what do you add that rhubarb to? Recipe looks great! Thanks

  6. leana says:

    is there a substitute for the almond pulp if we don’t have a lot of almonds on hand?

    • amie-sue says:


      You can use other nut pulps or ground nuts but the texture and flavor will change some. Have a great weekend, amie sue

  7. Candy Austin says:

    I was preparing the Rhubarb Crumble Cake and got all the way to putting it into the 8X8 pan when the thought hit me that the rhubarb was going to be pretty crunchy when it came out of the dehydrator. It isn’t until you tell us to put a half cup of the water from the marinated rhubarb into the holes and cake top that marinating the rhubarb is clarified. I had to fish out all the cut pieces of rhubarb from my pressed cake and put them in water then after and hour I put them back in. Maybe mention that the cut rhubarb needs to be marinated in the beginning of the ingredients list. It did come out GOOD though, just a little frustrating to have it ready to dehydrate to figure it out.

    Have had tons of fun with scads of your recipes. All my SAD(standard American Diet friends rave about all the good stuff they’ve tasted and can hardly believe raw eating is so delicious. I understand though, I was there once myself. Keep up the good work!!!!!!!

    • amie-sue says:

      Good evening Candy… I am sorry for the confusion and frustration. I did have the word rhubard linked to the recipe on how to marinate, indicating to use it in that form. I did change the working for easier reading and understand though. Thank you for letting me know so I could help make this easier to understand. In the end, I am glad that it came out good! Have a blessed evening, amie sue

  8. Amanda says:

    your outstanding creations and kind heart towards hasty comment leavers inspire me to create beautiful kitchen harmony within, and to apply that kind kitchen chi to not only my food but to all the beautiful people like yourself kind enough to share your secrets and give your time and knowledge free to internet recipe foragers.
    we all have the ability to transform lives with unique skills or thoughtless commentary.
    Anyways, …your recipes are out of this world !!
    *love and gratitude*

    • amie-sue says:

      Good evening Amanda,

      Just caught me as I was about to go to sleep but I couldn’t rest till I responded. What a beautiful message to lay my head down to. Thank you so much for your kind words. It meant a lot to me. :) I do my best to slow down and take the time with questions because I realize that we are all at different stages within our journeys. And sometimes in my eagerness and excitement to share, I may not be as clear as I can be. I do my best. :)

      Thank you for your sweet words, now I must drift off to slumber land. Many blessings, amie sue

  9. Beth Millard says:

    So dear lady, I tried making this the other day with my fresh spring rhubarb.. what did I do wrong? The rhubarb was very dry and sour.. tough even.. once done in the dehydrator.. I tossed in maple syrup prior to dehydrating.. I was sad… but moved on to teddy bear cupcakes and was happy again :)

    • amie-sue says:

      Good afternoon Beth,

      Hmm, let’s see if you nail down went went wrong. I assume you followed the link on how to make the marinated rhubarb? After it was done marinating, did you taste it to see if it was indeed ready to be used? Every time I make the marinated rhubarb, I always have juice left over and the rhubarb is soft. The other thing to think of is how ripe was the rhubarb that you started with? Let me know, I want to help you. amie sue

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