Rhubarb Crumble & Custard Cupcakes

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These Rhubarb Crumble Cupcakes have a fluffy vanilla sponge filled with dairy free custard and are topped with whipped vanilla buttercream, a drizzle of tangy rhubarb compote and a sprinkling of sweet and crunchy oat crumble.  Scrumptious and totally vegan!

I’m a big fan of a dessert-style cupcake a la Lola’s or Hummingbird Bakery, as are the lads at my husband’s work who are my chief cake taste testers.  Rhubarb is one of my absolute favourite dessert fillings – as a child I used to eat it raw, fresh from the garden, dipped in sugar!  A classic rhubarb crumble with custard is such a popular dessert here in England and I just knew it would make a cracking cupcake. 

I’m so excited for you to try them, if you love rhubarb I’m confident you’ll love these and they make such a lovely gift for a friend or family member… if they make it out of the house without being eaten first!

A pretty rhubarb crumble cupcake with vanilla sponge, vanilla buttercream, a zig zag of rhubarb compote and oat crumble topping

These Rhubarb Crumble Cupcakes taste absolutely dreamy!  They’re:

Light and fluffy

With a delicately-flavoured vanilla sponge

A creamy custard centre

A silky smooth buttercream topped with a drizzle of tangy rhubarb compote

All topped off with a sprinkling of sweet and crunchy oat crumble

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A vegan rhubarb crumble cupcake on a small white plate, cut in half to reveal a dairy free custard centre oozing out

The Video Recipe:

Vegan rhubarb crumble cupcakes in pink cupcake cases stood on a silver cake stand.

Rhubarb Crumble and Custard Cupcakes (Vegan)

Soft and fluffy vanilla cupcakes with a creamy custard centre, silky smooth vanilla buttercream frosting, a drizzle of rhubarb compote and topped off with a sprinkling of oat crumble.
5 from 3 votes
Print Pin Rate
Course: Dessert, Sweet Treat
Cuisine: British
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
Serves: 9
Calories: 593kcal
Author: Tara


For the cupcakes:

  • 75 g coconut oil (melted)
  • 200 g dairy free milk (room temperature)
  • 1 tsp vanilla extract
  • 200 g self raising flour
  • 110 g caster sugar
  • ½ tsp baking powder

For the rhubarb compote:

  • 150 g fresh rhubarb (sliced)
  • 50 g sugar (granulated or caster)

For the crumble topping:

  • 40 g plain flour
  • 40 g oats
  • 25 g coconut oil (melted)
  • 20 g soft light brown sugar

For the buttercream:

  • 140 g dairy free butter (the block kind, not spreadable (*see note))
  • 400 g icing sugar
  • 1 tsp vanilla
  • 2 tsp dairy free milk

Other ingredients:

  • 150 g dairy free custard


Make the cupcakes:

  • Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line a cupcake tin with 9 large cupcake cases.
  • Melt the coconut oil and set it aside to cool.
    75 g coconut oil
  • In a large mixing bowl add the dairy free milk and vanilla.
    200 g dairy free milk, 1 tsp vanilla extract
  • Add the caster sugar, flour and baking powder.
    200 g self raising flour, 110 g caster sugar, 1/2 tsp baking powder
  • Add the coconut oil.
  • Mix briefly with a whisk to combine. Don’t over-mix as this can affect the texture of the cake, just whisk enough to bring the mixture together.
  • Divide the mixture between the cupcake cases, so that the cases are around 3/4 full.
  • Bake for 18-20 minutes until a knife/skewer inserted into the centre of the cupcake comes out clean.

Make the rhubarb compote:

  • Add the rhubarb and sugar to a small saucepan and simmer until the rhubarb has stewed and broken down, and the mixture is thick. This should take approximately 10-15 minutes.
    150 g fresh rhubarb, 50 g sugar
  • Set the mixture aside to cool.
  • Blend until smooth.

Make the crumble topping:

  • Once the cupcakes have finished baking, keep the oven on at 180°C fan (200°C conventional / 400°F / gas mark 6). Don’t attempt to cook the crumble at the same time as the cupcakes because the oven door should stay closed during cake baking.
  • Add all of the crumble ingredients to a bowl and mix together until combined.
    40 g plain flour, 40 g oats, 25 g coconut oil, 20 g soft light brown sugar
  • Transfer the mixture to a lined baking tray and bake for around 12 minutes until golden, stirring once.
  • Leave to cool.

Make the buttercream:

  • Add the block butter, icing sugar, vanilla and dairy free milk to a mixing bowl with the balloon whisk attachment.
    140 g dairy free butter, 400 g icing sugar, 1 tsp vanilla, 2 tsp dairy free milk
  • Mix for a couple of minutes until smooth and creamy. Scrape down the bowl as necessary.

Decorate your cupcakes:

  • Cut out the centre of each cupcake to leave a fillable core. Keep the ‘lid’ section of the core you have removed. See the recipe video for an example.
  • Fill each core with dairy free custard and place the lid back on to seal it.
    150 g dairy free custard
  • Pipe buttercream on top.
  • Drizzle the rhubarb compote over the top. To make it neat use a piping bag and nozzle.
  • Sprinkle the crumble over the top of the cupcake on serving.



Vegan / Dairy Free / Egg Free / Nut Free
* We used the Stork block butter for the buttercream which is labelled vegan in our local supermarket. Check the ingredients before purchasing though because some versions of Stork are not vegan.
Recipe inspired by:  Covent Garden, London, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 593kcal | Carbohydrates: 90g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Sodium: 159mg | Fiber: 2g | Sugar: 65g | Net Carbohydrates: 88g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.