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Rhubarb Streusel Cake

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PREP TIME

25 mins

COOK TIME

35 - 40 mins

TOTAL TIME

2 hrs 20 mins

YIELDS

6-8 servings

Ingredients

Cake Base

  • 250 ml (1 cup) almond milk
  • 60 ml (1/4 cup) maple syrup
  • 60 grams (1/4 cup) Ostro Organics Coconut Oil
  • 20 grams fresh yeast, 1/2 of a cube or 2 teaspoons dry yeast
  • 525 to 600 grams (3 1/2 to 4 cups) light spelt flour
  • 1/2 teaspoon vanilla powder
  • 1 cardamom pod, ground
  • 1/4 teaspoon sea salt

Rhubarb Topping

  • 500 grams (3 cups) rhubarb, chopped (around 6 stalks)
  • 3 tbsp Lemon Juice
  • 1 tbsp maple syrup

Vegan Streusel

  • 150 grams (1 cup) light spelt flour
  • 100 grams (1/2 cup) coconut sugar
  • 60 grams (1/4 cup) Ostro Organics Coconut Oil
  • 1 tbsp almond milk
  • 1/2 tsp pure vanilla extract
  • Pinch sea salt

Instructions

Cake Base

  1. Place the milk, maple syrup, and coconut oil to a small saucepan and heat on low until the coconut oil is melted and the mixture is just warm to the touch.
  2. Pour this mixture into a large mixing bowl and sprinkle the yeast over it. Let this sit for 15 minutes, or until it is bubbling or foaming, before adding the remaining ingredients.
  3. Add 1 cup of flour, along with the vanilla, salt, and cardamom to the mixing bowl and stir to combine. Stir in another 1 cup of flour, then start adding in 1/2 cup increments and the other ingredients.
  4. Once it becomes too difficult to stir, generously flour your countertop and turn the dough out to knead it. Knead for about 10 minutes, adding more flour as necessary, until a smooth, soft dough forms.
  5. Grease a large mixing bowl and place the finished dough in it to rise. Cover the bowl with a tea towel and place it in a warm place. Until the dough has doubled in size. This may take up to an hour.
  6. Preheat your oven to 180C / 350F and line a large baking sheet with parchment paper. You can also use two small baking sheets! Gently punch the dough down and then place it onto the prepared baking sheet. (Or sheets)
  7. Use your hands to press the dough into the pan, going from the center to the edges, until it reached the same thickness throughout. Again, cover with a tea towel to let the dough rise slightly. Now cut the rhubarb and prepare the streusel.
  8. Add the rhubarb in an even layer over the cake, then top with the streusel. Bake for 35-40 minutes, or until the edges of the cake are golden. Remove from the oven and let it cool before serving. Serve with coconut whipped cream and strawberries.

Rhubarb Topping

  1. Coarsely chop the rhubarb and place in a bowl with lemon juice and maple syrup. Use a wooden spoon to coat the fruit, then add it to the cake.

Vegan Streusel

  1. Add all of the ingredients to a bowl and use your hands to squeeze the ingredients together until a crumbly mixture forms. Sprinkle the finished streusel over the rhubarb on the cake in an even layer.

Joanne’s Tip:

Make sure the rhubarb and the streusel are well spread into the corners of the baking sheet.

This Rhubarb Streusel cake is a healthy twist on the Austrian classic, as it is vegan and can also be made gluten free. Made with coconut oil and sugar and a soft spelt base. It’s essentially bread and a vegetable and therefore totally acceptable for breakfast.

This is a yeasted recipe, with a sweet cake base and a rhubarb crumble topping. Streusel is just sugar, fat, and flour mixed into a crumbly blend, the same thing you’d use to top a rhubarb or strawberry crisp. In this case it’s coconut sugar, Coconut Oil, and spelt flour. I haven’t used any oats in this recipe.

We love serving this Streusel with fresh strawberries and whipped coconut cream.

If you try this recipe, snap a photo and hashtag it #ostrolicious — We love to see your creations on Instagram and Facebook! Find us: @ostro_organics

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