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.
A delicious, vegan cake with a fluffy base and crumbles.
- 200 g spelt flour (or All-Purpose)
- 50 g ground almonds
- pinch of salt
- 1 tsp baking powder
- 1 tsp baking soda
- 100 g coconut blossom sugar (or raw cane sugar)
- 1 sachet vanilla sugar
- 200 ml plantbased milk (e.g. Oat, soy)
- 50 ml Sparkling water
- 75 g vegan Butter
- 1 EL apple cider vinegar
- 250 g Rhubarb
- 1 Tbsp sugar
- 1 tsp starch
- 1 tsp vanilla extract
- Saft 1/2 lemon
- 100 g spelt flour
- 25 g ground almonds
- 75 g vegan butter
- 50 g sugar of your choice
- 1 TL vanilla extract or powder
- 1 pinch of baking powder
Mix the dry ingredients
Add in the moist ingredients and the butter in pieces
Finally add the apple cider vinegar and mix everything into a smooth batter
Don't overmix to keep the batter fluffy
Grease a mold (approx. 20x30 cm) and fill in the dough
Preheat the oven to 180 degrees
Wash the rhubarb, cut into pieces and mix with the other ingredients - let it steep for a moment
Mix all ingredients, cut cold butter into pieces - knead into crumbles
Place the rhubarb on the dough and sprinkle the crumble on top
Bake for about 35-45 minutes
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.
You can also find other recipes with rhubarb here on the blog.
Love Verena
If you have Pinterest, you can find me here and pin this picture:
