Rhubarb Streusel Cake

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?

Buckwheat

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

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.

Maple Syrup

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.

Rhubarb

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.

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!!

Rhubarb Streusel Cake

Recipe by Ann

5.0 from 1 vote

Course: Cake, dessertCuisine: Gluten-free bakingDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Baking time

50

minutes

This delicious rhubarb streusel cake bursts with flavors of natural, tart rhubarb. Enjoy with some vanilla ice cream on top!

Ingredients

• Liquid ingredients- dough

• ½ cup (125 ml / 160 gr.) apple sauce

• 1/4 cup coconut oil (60 ml), melted

• 1 medium-sized eggs

• 1/4 cup (60 ml, 65 gr) maple syrup

• 2 tsp vanilla, liquid

• Dry ingredients – dough

• 2/3 cup (80 gr.) oats

• ½ cup (80 gr.) buckwheat

• 1.5 tsp baking powder

• ½ tsp cinnamon

• Pinch of salt

• For the rhubarb

• 4 stalks rhubarb

• 3 tbsp coconut sugar

• For the crumble topping

• 1 cup (120 gr.) oats

• 1 cup (160 gr.) cashews

• 2 tbsp coconut oil, melted

• 2 tbsp maple syrup

• ½ tsp cinnamon

How to

• Pre-heat oven to 180 degrees Celsius (350 Fahrenheit) and grease a 28 cm tart pan with coconut oil
• In a bowl, combine all the liquid ingredients
• Put the oats and buckwheat in a small blender and blend into a flour. In a separate bowl, mix all the dry ingredients
• Add the dry ingredients to the wet ingredients and mix thoroughly before pouring into the bottom of the tarte pan
• Wash and cut the rhubarb in to bite-sized pieces. Add to a bowl and stir in the coconut sugar. Add on top of the dough in the pan. If there is any left-over coconut sugar, sprinkle on top of the rhubarb
• For the crumble topping, blend the oats and cashews into flour and add to a bowl along with the melted coconut oil, maple syrup, and cinnamon to make a crumbly topping. Now crumble on top of the rhubarb before transferring to the oven and baking for 45 – 50 minutes or until the crumble is golden and a toothpick comes out clean. Transfer to a rack for ca. 10 minutes before serving! ENJOY when still warm (but not to worry – also tastes great cold)

Notes