With only about 14 kilocalories per 100 grams, rhubarb is a real favourite of the spring kitchen. In addition, the perennial plant, once used as a Chinese medicinal plant, contains plenty of important minerals such as potassium, calcium, phosphorus and the particularly high vitamin C content makes it a real vitamin bomb. In combination with the many antioxidants, rhubarb is therefore perfect for strengthening the immune system. We have a wonderful recipe from Mandy-Eats, which we are happy to share.


  • 150 - 200 grams rhubarb (about three sticks cut into 1cm pieces)
  • 100 - 150 grams strawberries (obligatory diced in the dough for that certain extra and slices for topping)
  • If necessary, about 20 grams sugar to sweeten the rhubarb
  • 350 grams wheat- or spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon soda & salt
  • 175 grams sugar
  • 115 grams Alsan (vegan butter)
  • 190 grams Soy Yoghurt
  • 190 milliliters Soy milk
  • 2 tablespoons of lemon juice
  • 2 teaspoons vanilla sugar


1. preheat the oven to 180°C to 180°C, lightly grease a springform pan
2. mix rhubarb and 20 grams of sugar in a small bowl, prepare strawberries and put both aside
3. mix flour, baking soda, salt and baking powder in a stirring bowl
4. in another bowl mix the vegan butter and sugar with a hand mixer until creamy, then add the Soy milk / yoghurt, lemon juice and vanilla sugar 
5. blend the dry ingredients with the moist ones and stir briefly
6. pour the dough into the pan and use a spreader to spread the dough (or tap the pan on the table to spread it evenly)
7. divide the prepared rhubarb and strawberry pieces for the topping
8. now the cake can be put in the oven for 45-60 minutes
9. allow to cool for 10-20 minutes and remove from the pan
10. Enjoy!

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