This easy recipe for Rhubarb Cake is a vegan and gluten-free version of a traditional German rhubarb streusel cake that uses oat and almond flour in both batter and streusel topping. Refined sugar-free as well.
Preheat the oven to 350F (180C). With a hand mixer, cream the sugar and butter. Add the rest of the ingredients for the batter and mix until well combined. Transfer batter to a buttered 20-cm springform pan and smooth the top with a spatula.
Add the chopped rhubarb and press gently.
In your mixer, combine crumble ingredients until the texture resembles wet sand. Spread evenly over the rhubarb.
Bake the cake in the preheated oven for around 50 minutes. If using wheat flour, the baking time might be a tad shorter. Test for doneness by inserting a toothpick. Enjoy
To make oat flour, simply process oats in the blender until you obtain a fine powder.
Xanthan gum is an optional addition, but it will help your cake hold together a little better and not crumble
This version baked in a 20-cm springform pan will stay quite juicy and moist for days.
Instead of coconut sugar, you can use brown sugar or date sugar to keep it refined sugar-free.
For a lighter texture, use whole wheat flour instead of oat flour.