Rhubarb almond cake

Prep 15 min·Cook 35 min·Total 50 min·1 cake·VEGAN·290 kcal

Ingredients

100 gr (3.5 oz.) vegan butter
100 gr (3.5 oz.) cane sugar (or other sugar of your choice)
Pinch of salt
3 Tbsp plantbased yoghurt
1 tsp vanilla extract
100 gr (3.5 oz.) ground almonds
100 gr (3.5 oz.) flour (wheat or spelt)
2 tsp starch
Zest of 1/2 orange
1 tsp baking powder
1 tsp baking soda
1 Tbsp apple cider vinegar
200 gr (7 oz.) rhubarb

Crumble

20 gr (0.7 oz.) ground almonds
30 gr (1 oz.) vegan butter
20 gr (0.7 oz.) cane sugar
20 gr (0.7 oz.) flour

Equipment: Baking oven

Instructions

1.Mix butter, sugar, salt, yoghurt and vanilla in a bowl - with a whisk or a hand mixer
2.Add the dry ingredients, at the end add the apple cider vinegar and everything together well
3.Preheat the oven to 180 ° degrees
4.Place the dough in a greased springform pan ø 24-26 cm (9-10 inch)
5.Wash the rhubarb, peel if necessary, cut into pieces and spread it over the dough

Crumbles

1.Put all the ingredients in a bowl and mix with your hands, until you have a crumbly dough
2.Sprinkle on the rhubarb and add flaked almonds, if desired
3.Bake for 35-40 minutes

Notes

Tip from my kitchen: the crumble is the perfect balance to the tartness of the rhubarb, so do not leave it out. If you do not have almonds on hand, you can replace them with the same amount of flour.

Nutrition per serving: 290 kcal