Rhubarb season has begun. It is simple to make and was a big hit around the house. We are fortunate to have a walnut tree, but if not available, then pecans could also be an alternative.

Serving Size: 6   Yield: 1 cake or 2 loaves


  • 1-1/2 cups brown sugar, packed
  • 2/3 cup vegetable oil
  • 1 egg replacement
  • 1 cup vegan non-dairy buttermilk (made from almond milk and 1 teaspoon lemon juice)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2-1/2 cups all-purpose flour
  • 2 generous cups finely diced rhubarb


  • 1 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1/3 cup brown sugar


  1. Begin by making the topping and shelling the walnuts.
  2. Shell and chop 1 cup of walnuts.
  3. Combine the walnuts, 1 teaspoon cinnamon and 1/3 cup brown sugar.
  4. Preheat oven to 350°F/177°C.
  5. Grease and flour a 10 inch spring form cake tin.
  6. Combine the brown sugar and oil in a bowl.
  7. Stir until smooth.
  8. Add the egg replacement, vegan “buttermilk”, salt, baking soda, vanilla and flour.
  9. Blend until moist.
  10. Fold in diced rhubarb.
  11. Turn batter into prepared spring form
  12. Sprinkle the walnut streusel topping over batter.
  13. Bake 50 to 55 minutes, or until cake tester comes out clean.
  14. Cool before opening the spring form and slicing.
  15. We enjoyed the cake with sweetened coconut milk.


Alternatively you could also make 2 loaves from the recipe using 2 8×4-inch loaf pans.