12–15 slices


  • 125 g non-dairy butter
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 1/3 cups flour

Cake base:

  • 225g rhubarb
  • 225g strawberries
  • 2 cups soya milk
  • 2 tsp apple cider vinegar
  • 100 g non-dairy butter
  • 1 cup sugar
  • ½ tsp salt
  • 2 1/2 cup flour
  • 1 tsp baking soda
  • 3 tsp baking powder

Preheat the oven at 175°C. Combine butter, sugar and salt in a bowl. Add flour and pinch into a crumbly mixture. Place in the fridge while you prepare the cake batter.

Cut rhubarb into inch long pieces and slice the strawberries. Whisk apple cider vinegar and soy milk and set aside for 5 minutes.

Melt butter in a pot and mix with sugar and salt. Add the milk mixture and stir. Combine flour, baking soda and baking powder in a separate bowl and then add it to the batter and stir to a smooth batter.

Pour the batter into a cake pan lined with parchment paper, top with strawberries and rhubarb and sprinkle the crumble mixture on top. Bake in the oven for 45–60 minutes until a tooth pick comes out clean. Let cool.