Rhubarb crumble cake

This juicy rhubarb cake combines fruity tartness with delicate, crispy crumbles – without any conventional household sugar. Instead, date powder provides a caramel-like, natural sweetness and makes the cake easier to digest and more nutrient-rich.

Effect on the 3 constitutions

Lung (Wind) warming, juicy, stabilizing
very suitable, especially with a little cinnamon

Tripa (Fire) rhubarb slightly cooling, well balancing
very good in moderation

Beken (Earth/Water) can feel a bit heavy
smaller portions, if necessary, bake with less fat

Pink Cheesecake Waffles with Beetroot Power You read Rhubarb crumble cake 2 minutes Further Lukewarm zucchini and asparagus salad with feta & sprouted topping

Produkte im Rezept

Split

Ingredients (26 cm springform)

Batter

125 g butter (or vegan alternative)
80 g date powder
1 tsp vanilla (optional)
1 tsp lemon zest
3 eggs
175 g organic wheat flour (or half spelt flour)
½ packet baking powder
2–3 tbsp plant milk (for extra moistness)

Rhubarb

500 g rhubarb, peeled & cut into pieces
1 tbsp cornstarch
2 tbsp date powder
1 tbsp lemon juice

Streusel

50 g butter (or vegan alternative)
50 g date powder
80 g flour (spelt flour recommended)
optional: 1 pinch cinnamon

Glaze (optional)

80 g powdered date powder or finely ground date powder
1–2 tbsp water or lemon juice

Preparation

Preheat the oven to 200 °C (top/bottom heat).
Cream together the butter and date powder. Beat in the eggs one by one. Add the vanilla and lemon zest.
Mix the flour and baking powder, then stir into the batter. If the batter is too thick, add a little plant milk.
Mix the rhubarb with the cornstarch, date powder and lemon juice.
Pour the batter into a greased baking tin and spread the rhubarb evenly over it.
Knead all the streusel ingredients together and sprinkle over the cake.
Bake for approx. 35–40 minutes until the streusel is golden brown.
Optionally drizzle with glaze.