Recipe: Ugly Rhubarb Apple Cake (vegan)

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Spring has sprung and it’s rhubarb season in California! So naturally, we headed straight to the kitchen and created a vegan apple rhubarb cake for you all. The cake is inspired by a German Apfelkuchen (apple cake) and features a crumbly streusel topping, sweet apple filling and tart rhubarb syrup. Pair this with your favorite vanilla ice cream or whipped cream (have you tried whipped coconut cream?)! We love using excess and ugly produce in baked goods; what are your favorite ways to reduce food waste at home?

Rhubarb and Apple cake
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Recipe: Ugly Rhubarb Apple Cake (vegan)



  • 8 apples (peeled, cored & thinly sliced)

  • ½ T vegan butter

  • 40 mL apple juice

Crust & Streusel topping

  • 250g flour

  • 200g sugar

  • 1 t baking powder

  • 200g vegan butter

  • a few candied ginger pieces (optional)

Rhubarb syrup:

  • 4-5 stalks rhubarb

  • ⅓ c sugar

  • ¼ c water

Make it:

  1. Preheat oven to 400 degrees Fahrenheit. Lightly oil and line a 10 inch Springform pan with parchment paper.

  2. Start the rhubarb sauce: chop the rhubarb stalks. Add sugar and water to the pan and bring to a boil. Add the chopped rhubarb. Simmer for about 10 minutes or until the rhubarb is soft enough to mash with a fork. Remove from the heat, mash with a fork and set aside.

  3. Filling: While the rhubarb sauce is simmering, prepare your apple filling. In a large pan, melt half a tablespoon of vegan butter on medium heat. Stir in the apple pieces and a splash of apple juice. To avoid a soggy bottom, avoid adding too much apple juice. Cook the apples for a few minutes stirring occasionally. Remove from the heat and set aside to cool.

  4. Crust: Mix the flour, sugar and baking powder in a mixing bowl. Cut the cold vegan butter to dry mixture until a rough crumble forms.

  5. Prepare the crust: Put half the crumble mix on the bottom of the prepared pan and press it together to form a crust. The crust should cover the bottom of the pan and 1-2 cm up the side. Place in the preheated oven and bake 5 minutes. This pre-bake prevents the bottom from getting soggy once the filling is added. Keep an eye on browns quickly!

  6. Add the filling: after the pre-bake, spread the apple slices over it. Add dollops of rhubarb sauce on top of the apples. Sprinkle the remainder of the crumble mixture evenly over it. Bake the cake for one hour until golden brown.

  7. Remove the cake from the oven and allow it to cool completely before removing it from the pan. Sprinkle with powdered sugar and serve. Add your favorite ice cream or whipped coconut cream!