It's rhubarb season! So now it's time to bake a vegan and low-sugar rhubarb crumble cake. The slightly tart, refreshing rhubarb goes perfectly with the moist sponge and the golden-brown crumble. In this post you will find the ingredients, the preparation and the accompanying recipe video with Jessi.
Ingredients:
Base:
100 g soft margarine (vegan)
100 g erythritol
250 g flour
1⁄2 sachet baking powder
1 tsp egg substitute powder
125 ml plant milk
Topping:
300 g rhubarb
2 tbsp erythritol
crumble:
100 g flour (type 405)
70 g erythritol
1⁄2 tsp vanilla extract
65 g cold margarine
Other ingredients:
Margarine for the mold
Preparation:
- Grease the baking dish
- Put the soft margarine and erythritol in a mixing bowl and beat the mixture until frothy
- Mix the flour with the baking powder and then stir into the mixture
- Also add the egg substitute powder and the milk
- Pour the batter into the tin and smooth it out
- Preheat the oven to 200°
- Clean, wash, peel and cut (approx. 1 cm wide pieces) the rhubarb
- Spread the rhubarb pieces on the dough and sprinkle with the erythritol
- Knead the flour, erythritol, vanilla extract and cold margarine into a firm dough using your hands or the dough hook on a mixer
- Rub the dough between your fingers to form crumbles and then spread them over the rhubarb
- Sprinkle the cake with powdered sugar to taste and bake in the middle of the oven for 35-40 minutes
- Once the cake is golden brown - let it cool on a wire rack, cut it into 12 pieces and then enjoy!
Nutritional values (per cake piece):
208.7 kcal
22g carbohydrates
3.1g protein
11,6g fat
As no sugar is added to this delicious rhubarb crumble cake, it is perfect for incorporating into a healthy diet. Are you ready to eat healthier? Then start now with our juice cleanse and set yourself on the path to a healthier and more conscious lifestyle.
Recipe video: