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Rhabarberkuchen mit Streuseln
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Rhubarb crumble cake

A delicious, vegan cake with a fluffy base and crumbles.
Prep Time10 mins
Cook Time35 mins
Course: Cake, Kuchen, Süsses, Sweet
Keyword: Kuchen, Rhabarber, Vegan, vegan backen
Servings: 1 cake
Author: Verena Frei

Equipment

  • Backofen

Ingredients

Teig:

  • 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

Rhabarber:

  • 250 g Rhubarb
  • 1 Tbsp sugar
  • 1 tsp starch
  • 1 tsp vanilla extract
  • Saft 1/2 lemon

Streusel:

  • 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

Instructions

Batter

  • 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

Rhubarb

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

Crumbles

  • 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