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Rhabarberkuchen mit Streusel - vegan
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5 from 2 votes

Rhubarb cake – 1 dough, 2 versions

2 delicious vegan rhubarb cakes that are made quickly. Due to the 2 different versions everyone will surely find something they like.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins


  • 120 gr 4 oz. vegan ricotta (or curd/yogurt)
  • 100 gr 1/2 cup margarine
  • 150 gr 3/4 cup xylitol
  • 100 ml 1/2 cup plant-based milk (e.g. soy, almond)
  • 150 ml 3/4 cup sparkling water
  • Juice & zest of 1 lemon
  • 300 gr 2 1/3 cup flour (e.g. spelt)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1 Tbsp apple cider vinegar


  • 2-3 rhubarb stalks
  • 1-2 Tbsp margarine
  • 2 Tbsp cane sugar


  • 2-3 rhubarb stalks
  • 50 gr 1/2 cup flour
  • 25 gr 1/8 cup sugar
  • 35 gr 1/4 cup margarine
  • 20 gr 1/4 cup ground almonds



  • Mix ricotta, margarine and sugar in a bowl (or food processor)
  • Add milk, water, lemon juice and lemon zest
  • Mix flour, baking powder, baking soda and salt and add it to the moist ingredients
  • Finally add the apple cider vinegar


  • Peel the rhubarb and cut it in pieces
  • Grease a baking pan (26x16 cm/10x10“) with margarine, sprinkle the sugar on it and lay out a pattern with rhubarb
  • Add half of the dough on top and bake at 180°C (356°F) for 20-30 minutes
  • Turn it upside down when it’s straight out the oven and let it cool off


  • Grease a baking pan (26x16 cm/10x10“)
  • Peel the rhubarb and cut it in small pieces
  • Mix it with the 2nd half of the dough, keep a few pieces and place them on top of the dough
  • Put the dough into the baking pan
  • Mix all ingredients for the crumbles and knead them crumbly (best with your hands)
  • Spread them on top of the dough
  • Bake at 180°C (356°F) for 20-30 minutes
  • Let it cool off and sprinkle powdered sugar on top


Of course you can make only one version and make a whole baking tray. Simply double the ingredients for the topping and increase the baking time by 5-10 minutes.


Serving: 2g