24.05.2020|Snacks & Sweet Things

Strawberry Rhubarb Sheet Cake

It's rhubarb time again! Wonderful. Who else likes rhubarb as much as I do? Honestly, I have to admit that I have never baked a cake with rhubarb myself before, but I have succeeded in this try, so I would like to share it with you.

You've never eaten a pie made of rhubarb and strawberries? Let's go! Because this strawberry rhubarb cake is not only quickly made, but also the perfect combination of sweet and sour. I promise you, nostalgic feelings will come up, just like back at grandma's in the garden. This cake is made without any eggs or milk and is therefore 100% plantbased.

What I particularly like about this sheet cake is that it is a bit fluffy and soggy at once. It melts in your mouth, tastes a bit mushy, but not too much. For me the perfect combination!
By the way, in this recipe I used some buckwheat flour to make the cake a bit healthier, because buckwheat flour contains more nutrients. I haven't tried a 100% gluten-free version here, but I can well imagine that you can completely replace the spelt flour with buckwheat flour. If you try this variant, please let me know in the comments.
Buckwheat flour is too fancy for you? You can also use normal spelt or wheat flour. I only had some buckwheat left at home and ground it very finely in my food processor. It worked wonderfully.

If you bake the recipe, please give me feedback. Feel free to leave a comment or a rating. I would be very happy about it! You can also visit me at Instagram or Pinterest!

Strawberry Rhubarb Sheet Cake

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Snacks & Sweet Things

It's rhubarb time again! Wonderful. Who else likes rhubarb as much as I do? This strawberry-rhubarb cake is not only quickly made, but also the perfect combination of sweet and sour. I promise you, nostalgic feelings will come up, just like back at grandma's in the garden.

Duration 20 + 50-60 minutes

Ingredients for 1 sheet cake with about 12 pieces

Dry ingredients:

200g buckwheat flour
300g spelt flour 630 or wheat flour 405
1 pinch of salt
1 packet of baking powder
To decorate: almond slivers

Ingredients for the moist mixture:

150g room warm plant butter or margarine or coconut oil
130g coconut blossom sugar¹
250g soy yoghurt
150 Plant drink (here: almond drink)
juice of half a lemon

Strawberry-Rhubarb mixture

300g strawberries²
300g rhubarb (approx. 3 sticks)
20g coconut blossom sugar
30g starch (here: corn starch)

Preparation

preheat the oven to 170°C circulating air and line a baking tin³ with baking paper (if you crumple the baking paper a little beforehand, it will adapt better to the edges), so that you can easily lift the cake out afterwards
cut rhubarb and strawberries and mix in a bowl with coconut blossom sugar and cornstarch, put aside
mix vegan butter and coconut blossom sugar in a bowl with an electric hand mixer, gradually adding the remaining moist ingredients (soy yoghurt, herbal drink and lemon juice) to form a smooth mixture
in another bowl, mix the dry ingredients (flour, salt, baking powder), then add the moist ingredients and mix carefully to a smooth dough⁴
put one half of the dough into the baking tin
carefully pour the strawberry-rhubarb mixture on top, distribute and press in a little
pour the remaining dough over it
if you like, you can put some fresh rhubarb on the dough for decoration
bake the cake for 30 minutes, open the oven and pour the almond slivers over it, and bake again for 20-30 minutes (if you want to leave out the almond slivers, bake for 50-60 minutes in total)
test with a skewer
when the cake is ready, take it out of the oven, let it cool down for 15 minutes, then take it out of the mould and let it cool down on a cake rack
decorate with fresh fruit and dust with icing sugar as desired

Remarks

¹ Alternatively, you can also use normal refined sugar. I like to use coconut blossom sugar, because it has a low glycemic index and therefore does not let the blood sugar level rise so fast. It also has a pleasant caramel note to it.
² You can use both fresh and frozen strawberries. The frozen strawberries should be completely defrosted and slightly drained before use. ³ I use the Coox loaf pan* with the dimensions 24x24x4,5 cm.
⁴ I recommend you to try the dough and add some sugar if necessary if it is not sweet enough for you.

Nutritional values for 1 piece

Calories

222 kcal

Fat

1,7g

Carbs

44,9g

Protein

7,6g

* The product link is an affiliate link. This means that I receive a small commission on the purchase. There are no additional costs for you. You are welcome to support me, but you do not have to.

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