German vegan rhubarb crumble cake, gluten-free

Aryane @ Valises & Gourmandises
This vegan and gluten-free version of a German rhubarb cake will definitely become a classic! The traditional wheat flour is replaced with oat and almond flour for a more nutritious dessert.
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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Cake, crumble, Dessert
Cuisine german
Servings 8
Calories 401 kcal


Cake Layer

  • 100 g raw cane or date sugar
  • 100 g vegan butter
  • 150 g oat flour*
  • 100 g almonds finely ground
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 125 ml plant milk
  • 300 g fresh rhubarb in 1 inch pieces

Vegan Crumble

  • 50 g oat flour
  • 50 g almonds finely ground
  • 50 g vegan butter
  • 50 g sugar cane or dates


  • Preheat the oven to 350F (180C). With a handmixer, whip the sugar and butter together. Add the rest of the batter ingredients and mix until well combined. Transfer to a 20-cm springform and smooth the top with a spatula.
  • Add the rhubarb and press gently. 
  • With your hands or the mixer, combine the crumble ingredients until the texture ressembles wet sand. Spread evenly over the rhubarb. 
  • Bake in the preheated oven for around 50 minutes. If using wheat flour, the baking time might be shorter. The cake is ready when a toothpick inserted in the middle comes out clean.



  • To make oat flour, simply process oats in the blender until you obtain a fine powder.
  • This version baked in a 20-cm mould will stay quite juicy. If you prefer drier cakes, use a moul up to 26 cm big, but note that it will be quite thin since this flour mix won't rise as much as wheat or spelt).


Calories: 401kcalCarbohydrates: 42gProtein: 8gFat: 24gSaturated Fat: 4gSodium: 186mgPotassium: 352mgFiber: 5gSugar: 20gVitamin A: 787IUVitamin C: 3mgCalcium: 144mgIron: 2mg
Keyword almond flour, German cake, gluten-free, oat flour, rhubarb cake, streusel, vegan, veganer rhabarberkuchen
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