Rhubarb season is winding down here in Germany! According to the produce calendars, June 24 is when the very last stalk of this fleshy delicacy will be pulled from the ground – which gives us just two-and-a-half weeks to bake this beautiful Strawberry Rhubarb Cake with Homemade Marzipan. So what are you waiting for? :-)

We baked the cake pictured here at the Projekt: Gesund leben retreat in beautiful Stanglwirt, Austria in mid-May as part of the Sugar-Free Baking Workshop. Since the German word for “rhubarb” is Rhabarber, the participants lovingly named our cake “Barbara!” ;-)

(These gorgeous photos, by the way, were taken by Lisa Steinkopf.)

Make your own marzipan

What makes this cake special is the homemade marzipan, which is sweetened only with a little rice syrup. Classic marzipan contains ground almonds, vast amounts of icing sugar, rose water, and bitter almond oil; here, we keep the bitter almond oil and rose water, but use white almond butter and rice syrup in place of the ground almonds and sugar. When you first combine these ingredients, it won’t look like marzipan at all – just keep mixing! :-)

(By the way, the recipe for this marzipan – which you can see in this post on Küchengötter – comes from my book Sugar-Free Baking.*)

Strawberry Rhubarb Cake – No Refined Sugar

And here’s the recipe for my Strawberry Rhubarb Cake (which is based on the Apple Pie with Marzipan recipe from my book Sugar-Free Baking*):

Strawberry Rhubarb Cake with Homemade Marzipan

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Prep Time 20 minute
Cook Time 40 minutes
Passive Time
For the marzipan:
  • 40 g almond butter* white
  • 20 g rice syrup* light
  • 2 drops bitter almond oil*
  • 1/2 tsp rose water*
For the cake:
  • coconut oil* for greasing
  • 1 stalk rhubarb
  • 100 g strawberries
  • 75 g oat flakes*
  • 100 g Butter soft
  • 150 g applesauce
  • 4 tbsp rice syrup*
  • 4 eggs
  • 180 g spelt flour
  • 1 tbsp baking powder*
  • 50 g sliced almonds
  1. Make the marzipan: in a bowl, combine almond butter with rice syrup, bitter almond oil, and rose water.
  2. Remove almond mass from bowl, knead, form into a thick roll, then dice.
  3. Preheat oven to 175°C (top and bottom heat). Grease cake tin.
  4. Wash rhubarb and strawberries. Remove rhubarb ends and cut the rest into pieces. Remove strawberry stalks and slice the strawberries in half.
  5. Using a high-speed blender,* grind oat flakes into a flour.
  6. In a mixing bowl, combine butter, applesauce, and rice syrup. One by one, add the eggs.
  7. In another bowl, combine spelt flour, oat flour, and baking powder. Add to wet ingredients to form a batter. Mix in rhubarb, strawberries, and marzipan cubes.
  8. Pour batter into greased tin and smooth it out evenly. Bake in the oven (middle rack) for 35 minutes. 8. Sprinkle sliced almonds over cake and bake for another 3–5 minutes. Remove, briefly let cool, and remove cake from tin.

A springform pan (26 cm Ø) is needed for this recipe.

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If you’re looking for a beautiful beverage to serve with the cake, try infusing mineral water with strawberries and raw rhubarb (cut lengthwise into strips).  

Photos: © Lisa Steinkopf / Steinkopf Media

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