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Rhubarb crumble cake
A delicious, vegan cake with a fluffy base and crumbles.
Prep Time
10
minutes
mins
Cook Time
35
minutes
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