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Rhubarb crumble cake

Cook Time: 20 minutes
Baking time: 1 hour
Total Time: 1 hour 20 minutes
Yay it's rhubarb season again! This juicy rhubarb cake combines the freshness of rhubarb with a sweet batter and crispy crumble. A perfect recipe for spring. Enjoy this rhubarb cake as a delicious dessert or with a cup of coffee.
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Equipment

  • 1 Cake tin (⌀ 20 cm)

Ingredients

These Ingredients make:

8 Pieces
  • 250 g Wheat flour type 450 or spelt flour type 630
  • 125 g Margarine
  • 200 ml Plant drink (oat drink, almond drink, soy drink...)
  • 2 Tsp Baking powder
  • 1 Pinch Salt
  • 90 g Agave syrup

Rhubarb purée

  • 1 Tsp Margarine
  • 60 ml Agave syrup
  • 700 g Rhubarb
  • 2 Tbsp Starch dissolved in 100 ml water

Crumble

  • 100 g Vegan butter
  • 180 g Wheat flour type 405 or spelt flour type 630
  • 50 ml Agave syrup
  • 1 Pinch Cinnamon
  • Pulp of a vanilla pod

Instructions
 

Prepare the dough

  1. Mix the flour, margarine, plant-based drink, baking powder, salt and agave syrup in a bowl until you have a smooth dough.

Preparing rhubarb purée

  1. Peel the rhubarb and cut into small pieces.
  2. Melt the margarine in a pan, add the agave syrup and sauté the rhubarb.
  3. Dissolve the starch in water and add to the rhubarb. Bring to the boil briefly until the purée thickens.

Combine the dough and rhubarb purée

  1. Skim off half of the rhubarb purée and stir into the batter.
  2. Pour the rhubarb mixture into a prepared baking tin.
  3. Spread the remaining half of the rhubarb purée over the dough.

Making crumbles and baking cakes

  1. For the crumble, knead together the butter, flour, agave syrup, cinnamon and the seeds of a vanilla pod.
  2. Spread the crumble evenly over the cake.
  3. Bake the cake in a preheated oven at 180 degrees top/bottom heat for 60 minutes until golden brown.

Notes

Note: We used a pan that could also be used directly as an oven dish. This is super practical in everyday life and I can only recommend it.

Nutrition

Nutrition Facts
Rhubarb crumble cake
Amount per Serving
Calories
398
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
0.2
mg
0
%
Sodium
 
304
mg
13
%
Potassium
 
299
mg
9
%
Carbohydrates
 
47
g
16
%
Fiber
 
3
g
13
%
Sugar
 
17
g
19
%
Protein
 
4
g
8
%
Vitamin A
 
1131
IU
23
%
Vitamin C
 
11
mg
13
%
Calcium
 
133
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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