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Rhubarb cake
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Ingredients
For the dough
200
g
Wacker Sprouted Oat Flakes Organic
75
g
Wacker Sprouted Spelt Flour Organic
75
g
Coconut blossom sugar
something
Cinnamon
1
Pinch
Salt
100
g
Magerine
Rhubarb filling
900
g
Rhubarb, finely chopped
1
EL
Magerine
something
Cinnamon
70
g
Coconut blossom sugar
2
EL
Spit strength
For the crumble
100
g
Wacker Sprouted Spelt Flour Organic
40
g
Coconut blossom sugar
60
g
(vegan) butter or margarine
Instructions
Dough
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.
Sprinkles
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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