Veganer zuckerreduzierter Rhabarber-Streuselkuchen

Vegan-reduced-reduced rhubarb crush cake

It's rhubarb time! Therefore, it is now time to bake a vegan and sugar-reduced rhubarb sprinkle cake. The slightly sour, refreshing rhubarb really fits perfectly with the juicy batter and the golden -brown baked sprinkles. In this article you will find the ingredients, the preparation and the associated recipe video with Jessi.



100 g soft margarine (vegan)

100 g Erythrit

250 g flour

1⁄2 PCK. Baking powder

1 teaspoon egg replacement powder

125 ml plant milk


300 g Rhabarber

2 tablespoons of erythritus


100 g flour (Type 405)

70 g Erythrit

1⁄2 tsp vanilla extract

65 g cold margarine

Further ingredients:

Margarine for the shape


  1. Fats the baking dish
  2. Put the soft margarine and the erythritus into a mixing bowl and hit the mass foamy
  3. Mix the flour with the baking powder and then stir this under the mass
  4. Also add the egg replacement powder and the milk
  5. Fill the dough into the shape and smooth it
  6. Heat the oven to 200 ° before
  7. Cleaning, washing, peeling and cutting (approx. 1 cm wide pieces) the rhubarb
  8. Spread the rhubarb pieces on the dough and scatter the erythritus over it
  9. Kneld the flour, the erythritol, the vanilla extract and the cold margarine with your hands or with the kneading hook of the mixer to a solid dough
  10. Grand the dough between the fingers to sprinkle and then distribute it on the rhubarb
  11. Duck the cake with powdered sugar and bake it in the oven (center) for 35-40min
  12. As soon as the cake is golden brown - let it cool on a grille, cut it into 12 pieces and then enjoy it!

Nutritional values ​​(per piece of cake):

208.7 kcal

22g carbohydrates

3.1g protein

11.6g fat

Since no sugar is added to this delicious rhubarb crumble cake, it can be perfectly installed in a healthy dietary life. Are you ready to eat healthier? Then start now with ours Juice cure And make your way to a healthier and more conscious way of life.

Recipe video:


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