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Strawberry Rhubarb Crumb Cake
By The Healthy Voyager, Carolyn Scott Hamilton.
Topping:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt
3 tablespoons vegan butter, melted
Cake Ingredients:
1 egg replacer
3 tablespoons light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons vegan butter, melted and cooled to lukewarm
3/4 vegan vanilla yogurt
1 cup white whole wheat flour or whole wheat pastry flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
1 cup sliced strawberries
Directions:
Preheat oven to 375 and grease a 9 inch round pan (or similar size oblong pan) with baking spray.
Make the topping in a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
To make the cake, whisk egg replacer and sugars together then whisk in butter and yogurt. In a separate bowl, whisk together flours, baking powder and baking soda and stir them into the yogurt mixture, mixing until just combined. Fold in rhubarb, strawberries and 1/3 of the topping mixture.
Transfer batter to prepared baking pan and sprinkle the rest of the topping all over the top of the batter. Gently press the crumbs in so they stick. Bake for 30 to 40 minutes or until toothpick comes out clean.
Cool on a rack for 10 minutes before cutting and/or serving.
Hi! I’m Carolyn Scott-Hamilton. I’m a holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you’ll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!