It’s official: we’re in the middle of rhubarb season! Because rhubarb is in season in Germany from around April to June.
I have to admit, I couldn’t really do much with rhubarb before. For me it always ran under fruit, but you had to process it beforehand because you can’t eat it raw. So it is of course not as easy to handle as a strawberry, for example.
From a botanical point of view, however, rhubarb is a vegetable. Because not the fruit , but the stalks are being consumed.
Who would have thought?
What is your favorite thing to do with rhubarb?
I started a poll on Instagram yesterday.
Your favorite dishes are:
- Syrup for homemade soda
- Strawberry-rhubarb compote
- Strawberry-rhubarb jam or rhubarb cream
- rhubarb cake
- Apple-rhubarb cake
- Upsidedown rhubarb cake
In the middle of this survey, the desire for this rhubarb crumble cake baked me. And since I still had a few berries left and love to use leftovers, it became a super juicy, delicious, vegan rhubarb crumble cake.
Super simple, vegan rhubarb cake with sprinkles. Made super quick and vegan! HERE is the recipe for you 🌱
- 125 g vegan butter cold, in pieces ⎮ for the crumble
- 110 g spelled flour type 630 ⎮ for the crumble
- 100 g ground almonds ⎮ for the crumble
- 75 g cane sugar ⎮for the crumble
- 3 tbsp coconut blossom sugar or brown sugar / cane sugar
- 250 g spelled flour type 630 ⎮ for the dough
- 150 g cane sugar ⎮ for the dough
- 1 pinch of salt ⎮ for the dough
- 1 teaspoon of baking soda ⎮ for the dough
- 1/2 teaspoon vanilla powder ⎮ for the batter
- 250 g almond milk ⎮ for the dough
- 75 g coconut oil melted ⎮for the batter
- 1 tbsp apple cider vinegar ⎮ for the batter
- 2 large sticks of rhubarb for the topping
- 1 handful of strawberries for the topping
- 1 handful of blueberry ⎮for the topping
Preheat the oven to 180°C/350°F and grease a baking sheet (33x37cm) with a little coconut oil.
In a bowl, knead all the ingredients for the streusel with a hand mixer or with your hands. Refrigerate.
Combine all dry ingredients for the dough in a new bowl.
Mix all the wet ingredients well in another bowl.
Place the wet ingredients on top of the dry ingredients and stir in quickly with a large spoon. Only as much as is necessary, otherwise the dough will not be airy.
Spread the dough on the greased baking sheet with the help of a spatula.
Wash the fruits and rhubarb. Peel the rhubarb and remove the green from the strawberries and cut in half.
Cut the rhubarb into fine strips.
Cover the dough with rhubarb and berries. Then sprinkle 3 tablespoons of coconut blossom sugar over it.
Now spread the crumbles over the cake.
Bake on a medium rack for 30 minutes. Then bake on the bottom of the oven for another 10 minutes. Let cool on a wire rack.
Cut into pieces and serve.
Keeps in an airtight container in the refrigerator for up to 5 days. Good Appetite!
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
Thank you very much for stopping by.
Have a wonderful day and fun with this recipe.