Rhubarb crumble cake

Prep 10 min·Cook 35 min·Total 45 min·1 sheet pan cake·VEGAN·290 kcal

Ingredients

Batter:

200 g (7 oz.) spelt flour (or All-Purpose)
50 g (1.8 oz.) ground almonds
pinch of salt
1 tsp baking powder
1 tsp baking soda
100 g (3.5 oz.) coconut blossom sugar (or raw cane sugar)
1 sachet vanilla sugar
200 ml (1 cup) plantbased milk ((e.g. Oat, soy))
50 ml (1/4 cup) Sparkling water
75 g (2.6 oz.) vegan Butter
1 Tbsp apple cider vinegar

Rhubarb:

250 g (9 oz.) Rhubarb
1 Tbsp sugar
1 tsp starch
1 tsp vanilla extract
juice 1/2 lemon

Crumbles:

100 g (3.5 oz.) spelt flour
25 g (1 oz.) ground almonds
75 g (2.6 oz.) vegan butter
50 g (1.8 oz.) sugar of your choice
1 tsp vanilla extract or powder
1 pinch of baking powder

Equipment: Oven

Instructions

Batter

1.Mix the dry ingredients
2.Add in the moist ingredients and the butter in pieces
3.Finally add the apple cider vinegar and mix everything into a smooth batter
4.Don't overmix to keep the batter fluffy
5.Grease a mold (approx. 20x30 cm (8x12 inch)) and fill in the dough
6.Preheat the oven to 180 degrees (356°F)

Rhubarb

1.Wash the rhubarb, cut into pieces and mix with the other ingredients - let it steep for a moment

Crumbles

1.Mix all ingredients, cut cold butter into pieces - knead into crumbles
2.Place the rhubarb on the dough and sprinkle the crumble on top
3.Bake for about 35-45 minutes

Notes

Tip from my kitchen: toss the rhubarb with a little sugar and starch before layering it on, so the juice binds and the base stays fluffy rather than soggy. For extra crunchy crumbles, use cold vegan butter and knead it only briefly into coarse crumbs. You do not need to peel young stalks, just trim thicker ones. Covered, the cake stays moist for 2–3 days, and it freezes beautifully.

Nutrition per serving: 290 kcal