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Strawberry Rhubarb Sheet Cake
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
  1. 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
  2. cut rhubarb and strawberries and mix in a bowl with coconut blossom sugar and cornstarch, put aside
  3. 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
  4. in another bowl, mix the dry ingredients (flour, salt, baking powder), then add the moist ingredients and mix carefully to a smooth dough⁴
  5. put one half of the dough into the baking tin
  6. carefully pour the strawberry-rhubarb mixture on top, distribute and press in a little
  7. pour the remaining dough over it
  8. if you like, you can put some fresh rhubarb on the dough for decoration
  9. 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)
  10. test with a skewer
  11. 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
  12. 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