Rhubarb Lettice Cheesecake

Vegan cake with rhubarb
Rhubarb Lettice Cake

Beautiful Rhubarb Lettice Cake with a Vanilla Cheesecake Filling hidden under the sliced rhubarb. Perfect for the rhunarb season and for sweet summer days. This cake is gluten free and refined sugar free, as well as oil free! Sounds great? Try it out today!

This rhubarb cake turned out perfectly delicate! The crispy crust goes perfectly with the creamy vanilla-cashew creamcheese and the amazing rhubarb taste! I had to remake the Rhubarb Lettice a few times, luckily I had a lot of Rhubarb at home because I didn't realize that when you cook rhubarb, it takes only about 30 seconds or 1 minute to be al dent and if you cook it longer, it falls apart. Don´t worry, I didn't waste any of the Rhubarb. With the leftovers I made 2 delicious dessert parfaits, with some of the vanilla-cashew cream and my homemade granola.

To make the rhubarb lettice is much easier than it looks, this was my first time trying it, and if I can do it, you can as well! Its basicly just weave it together.

Here a good descibtion: Line up slices of cooked rhubarb side-by-side on a sheet of parchment. Fold alternating slices up, and place perpendicular slices over, in a lattice pattern. Repeat until the sheet of lattice is big enough to cover the entire top of the tart.

Here is a video I found on Youtube that shows you how to fold the rhubarb slices.

So give it a try, it is so much fun and I love to challenge myself making new things! This one looks very beautiful and if you have guests, be sure to suprise them with this awesome rhubarb cake!

So lets move on to the actual recipe!

Rhubarb Lettice Cheesecake with a crispy pie crust!



(Note: this cake makes about 6 pieces. If you want a bigger tart, double the recipe for the crust and the rhubarb. The filling should be enough for a bigger tart as well, but you won't have any left for a parfait.)





  • 1 cup rolled oats
  • 1 tbsp coconut nectar (or maple syrup)
  • 1/4 cup water (add 1 or 2 more tbsp water if the crust is to dry)
  • 1 tbsp psyllium husk
  • 1 tbsp flaxseeds


  • 4-5 stalks rhubarb (+ more if you also make the parfait)
  • 1/2 cup sugar of choice (I used coconut blossom sugar)
  • about 3 cups water



  • 1 cup cashew nuts (soak them overnight or at least 8 hours before use, rinse and drain thoroughly)
  • 4 tbsp coconut nectar (or maple syrup)
  • juice of 1/2 lemon (organic)
  • 1 tbsp coconut butter
  • 1/2 cup plantbased milk (almond, hazelnut or oat milk)
  • ground vanilla or vanilla from one vanilla bean


  1. Start with the crust: blend the flaxseeds, the rolled oats and the psyllium husk until you have a fine flour.
  2. Then add the water and coconut blossom nectar or maple syrup. Mix the wet ingredients together with the dry in a bowl.
  3. Create the tart shell by pressing the dough into the bottom of rectangular tart pan. Fold up the edges. Make the crust as thin as possible, without breaking it.
  4. Bake for 15-20 minutes at 200 degree celcius. (Or until golden)


Creamcheese filling

  1. Blend together all the ingredients for the cream in a high speed blender or food processor. Blend until super creamy and smooth. This process takes some minutes.
  2. Pour the cream evenly over the baked crust.
  3. Let the tart chill in the freezer approx. 1-2 hours.

Now make the rhubarb lettice:

  1. Using a mandolin slicer or vegetable peeler, slice the rhubarb long-ways.
  2. In a pot bring water and sugar to a boil. Reduce to a simmer then add 4 or 5 slices of rhubarb at a time to the pot. Cook rhubarb until slightly softened (approx. 30 seconds to 1 minute), then drain on paper towels. Repeat, until all the rhubarb is cooked. Reserve the remaining syrup for the glaze.
  3. Line the rhubarb slices side-by-side on a parchment paper. Fold alternating slices up, and place perpendicular slices over, in a lattice pattern. Repeat until the sheet of lattice is big enough to cover the entire cake.
  4. Take out the cake from the freezer.
  5. Flip the sheet onto the top of the cooled tart, and peel the paper away.
  6. Cut of rhubarb slices that hang over the edges, with a scissor.
  7. Using a pastry brush, dab the remaining poaching liquid over the lattice to glaze. (Optional for more sweetness)
  8. Let the cake defrost for 20-30 minutes before cutting it into pieces.
  9. (If you make the parfait, simply add some of the cream in 2 jars, and than as much of the rhubarb on top of it. Add toppings of choice. Rhubarb goes very well with strawberries!)
  10. Serve and enjoy your summer cake!

Here are some step by step pictures showing the process.

Any questions? Let me know in the comments below!

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