Rhubarb cake
Rhubarb cake

Rhubarb cake

Spring feeling on the coffee table with the rhubarb cake. It is not only fruity, delicious and vegan, but also simple and quick to prepare.

Rhubarb pie

Rhubarb cake


For the dough

Rhubarb filling

  • 900 g Rhubarb, finely chopped
  • 1 EL Magerine
  • something Cinnamon
  • 70 g Coconut blossom sugar
  • 2 EL Spit strength

For the crumble



  • Knead everything well and press into a cake tin.

Rhubarb filling

  • Simmer the rhubarb with the margerine and sugar and then add the cornflour. Spread the mixture on the cake base.


  • Knead all the ingredients together and crumble over the cake. Bake in a preheated oven at 180 degrees top/bottom heat for approx. 55 minutes.
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  1. Dani

    I got rhubarb yesterday as a gift and tried the recipe straight away. Very tasty, really... I only forgot to press it into a cake tin and spread it on the baking tray.
    Thank you for this recipe!

  2. Pingback: Rhubarb Coconut Muffins - Wacker Stories

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