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Gluten-free Strawberry Rhubarb Crumble Cake

Can’t decide if you want cake or crumble? Here is a recipe that gives you both. The cinnamon filled sponge perfectly complements the layer of zesty sweet strawberry and rhubarb, all topped with a crumble crunch.

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Yield: Serves 8

Special Equipment: Stand mixer or hand mixer and 23cm springform cake tin



120g unsalted butter, melted

150g soft light brown sugar

190g gluten-free flour

¼ tsp xanthan gum

30g desiccated coconut

½ tsp cinnamon

¼ tsp salt

Fruit Filling

250g rhubarb, cut into 1cm pieces

250g strawberries, hulled and sliced

25g soft light brown sugar

30g cornflour

2 tsp lemon juice

Scraped seeds of ½ a vanilla pod

¼ tsp salt


185g gluten-free flour

1 tsp xanthan gum

¾ tsp baking powder

¼ tsp salt

1 tsp cinnamon

160g unsalted butter, room temp, cubed

220g icing sugar

3 large eggs

1 tsp vanilla extract


  1. Preheat your oven to 180 C. Lightly grease a 23cm baking tin and line with parchment paper.

  2. For the crumble: put all the ingredients into a large bowl and use your hands or a wooden spoon to mix. You want the mixture to be fully hydrated with no dry bits remaining. When it reaches a pebble texture, set aside.

  3. For the fruit: place all the ingredients into a medium bowl. Toss to mix and set aside.

  4. For the cake: sift the flour, baking powder, salt, cinnamon, and xanthan gum into a bowl and set aside. Place the butter and the icing sugar in the bowl of an electric stand mixer with a paddle attachment. Beat for about 3 minutes on medium-high speed until light and fluffy. Add the eggs one at a time, beating between each addition. Add the vanilla extract and the dry ingredients, beat until combined.

  5. Pour the cake batter into the bottom of your prepared cake tin and smooth out the top with a spatula. Then spoon over the fruit mixture and top with the crumble.

  6. Cook for 70 minutes, check with 20 minutes left to see if the top is getting too dark. Cover with foil and continue baking if your cake is getting too dark.

  7. The cake is ready when a skewer is inserted into the middle and only a couple of crumbs come out.

  8. Let the cake completely cool before removing it from the tin.


  1. Make sure you bake for the full time, the fruit can cause the cake to be soggy if underbaked.

  2. Have some fun and make this recipe in mini tins for personal desserts.

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