Inspired living

Strawberry, Apple and Rhubarb Crumble Cake Recipe

Strawberry, Apple and Rhubarb Crumble Cake Recipe

Credit: Lisa Guy

This delicious crumble cake makes a perfect afternoon tea treat or dessert served warm with homemade custard. Rhubarb is a great source of dietary fibre and has a natural laxative effect so it is beneficial for digestive health and to improve bowel regularity and bloating. Rhubarb also contains calcium and vitamin K, which are both important for bone health.

Serves: 6



  • Filling
  • 1½ cups halved strawberries
    1½ cup rhubarb, trimmed & cut into 2cm pieces
  • 2 tbsp water
    2 tbsp raw honey
  • ½ tsp ground ginger

  • Cake
  • 2½ cups almond meal
  • ¼ cup coconut flour
  • 2 tsp baking powder
  • 2 organic eggs
    ¼ cup raw honey
  • ¼ cup cold-pressed olive oil
  • 2 tsp vanilla extract or paste
  • 1½ cup grated apples (around 2 apples)

  • Topping
  • ½ cup flaked almonds
  • ¼ cup almond meal
  • 3 tbsp cold-pressed olive oil
  • 2 tbsp coconut sugar
  1. Preheat oven to 180°C. Line 15cm round cake tin with baking paper.
  2. Cook filling ingredients in small saucepan, covered, for 4–5 mins, until tender. Set aside to cool.
  3. Place all cake ingredients in food processor and blend until well combined.
  4. Pour cake mixture into cake tin. Strain strawberry and rhubarb filling mix and spread over cake.
  5. Combine all topping ingredients in medium bowl and mix together with hands to reach crumble consistency.
  6. Cover rhubarb and strawberry mix with topping.
  7. Bake for 45 mins. Allow to cool in tin before removing.
  8. Delicious on its own or served warm with homemade custard, coconut yoghurt or fresh cream.


Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .