Hello lovelies, before the rhubarb season is over, I really want to share this recipe with you: Rhubarb crumble cake. A delicious cake with a fluffy batter with spelt flour, of course rhubarb and on top of it sweet crumbles refined with almonds - we all know that this is always the best part of the cake.
The rhubarb season continues until June 24th, St. John's Day, after which it should traditionally not be harvested anymore. I can't imagine that it will suddenly be inedible from the 25th onwards, but I think it is certainly not wrong to adhere to this rule. So it's best to bake this delicious cake soon, or freeze rhubarb, then you can enjoy the cake all year round.
Cake, Kuchen, Süsses, SweetKuchen, Rhabarber, Vegan, vegan backen
Rhubarb contains many minerals such as potassium and phosphorus - and when it comes to vitamins, the seasonal vegetables can score points: Rhubarb contains vitamin C and also fiber.
I always use spelt flour for cakes like this, because you can't taste the difference and the cake becomes really fluffy and delicious. The whole family loves it and visitors are always happy when I serve it.
Be sure to try the rhubarb cake with crumbles, I'm sure you will love it too. By the way, you can also use other fruits very well. Strawberries, cherries or stone fruits, which will soon be available, really all work very well.
If you want to make the most of rhubarb season, be sure to check out my moist rhubarb almond cake or try the fruity rhubarb berry crumble – and for a special dessert I can really recommend my strawberry rhubarb tiramisu. That way you bring spring to every table.
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