Before the rhubarb season comes to an end for another year (😢) – I wanted to leave you with this lovely Rhubarb Streusel Cake. A couple of weeks ago, we were at my cousin’s wedding. They had the most special and magical location and the entire day was planned out with so much attention to detail, love and care it was truly amazing. As part of the afternoon program – we had coffee and cake. One of the cakes was a beautiful looking rhubarb streusel. I had a tiny piece, but even though it was nice, it was very sweet and the natural tartness of the rhubarb was almost undetectable under all the sweetness.
When we got home – I almost immediately jumped into the kitchen to create a rhubarb streusel cake. This one is refined-sugar and gluten-free but perhaps also still has a detectable taste of rhubarb. I am not going to lie – this cake still does contain natural sugars. But the amount in comparison to the entirety of the cake is a lot less. I also made the dreamiest streusel topping with cashews that add a natural sweetness and healthy fats.
Why is this Rhubarb Streusel Cake good for you?
Albeit the name might be misleading buckwheat is not part of the wheat family, but actually a seed. Next to Magnesium, Manganese, Phosphorus, Niacin, Zinc, Folate and Vitamin B6, buckwheat contains quite a lot of plant-based protein. Buckwheat is rich in fiber and helps in stabilising blood sugar levels due to its low glycemic index. They have a slightly nutty taste and flavor.
Oats are also highly nutritious and full of antioxidants. They provide dietary fiber and may aid in preventing heart disease by decreasing cholesterol levels and preventing the “bad” (= LDL) cholesterol from oxidation in the bloodstream. Oats are also naturally gluten-free. Be sure to buy certified gluten-free if you are celiac. Oats oftentimes get processed in the same facilities as wheat products.
Pure maple syrup comes from the sap of maple trees. It contains Calcium, Potassium, Iron Zinc and Manganese, and some antioxidants. It has a lower glycemic index than traditionally refined-sugar – meaning that your blood sugar levels are less likely to spike. Read your labels when buying maple syrup. Oftentimes it is simple sugar syrup with added chemicals and not pure maple syrup.
Last but not – is actually a vegetable and not a fruit. It is high in Vitamin K1 and C. Rhubarb may aid in lowering cholesterol due to its natural fiber and it contains some powerful antioxidants. Apart from that – there is currently limited research conducted on the health benefits of rhubarb.
How can I adjust this Rhubarb Streusel Cake to my dietary requirements?
This cake gluten-free, and vegetarian. You can make the cake vegan by swapping the egg with one chia egg. Simply grind 1 tablespoon chia seeds and mix with 3 tablespoons warm water.
Rhubarb filled into form on top of dough Streusel topping – before baking
I hope you enjoy this crumbly delight. The cake tastes awesome on its own or with a bit of vanilla sauce / ice cream on top 😉. If you enjoy this cake – you may also like my Plum Cake, or my Peach Galette. Let me know what you think of the cake in the comments below. If you are baking this weekend – be sure to tag me in your creations under @life_and_lemons_foodblog. I am looking forward to hearing from you!!