Rhubarb cake – 1 dough, 2 versions

• 120 gr 4 oz. vegan ricotta (or curd/yogurt)
• 100 gr 1/2 cup margarine
• 150 gr 3/4 cup xylitol
• 100 ml 1/2 cup plant-based milk (e.g. soy, almond)
• 150 ml 3/4 cup sparkling water
• Juice & zest of 1 lemon
• 300 gr 2 1/3 cup flour (e.g. spelt)
• 1 tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• 1 Tbsp apple cider vinegar

Upside-Down:

• 2-3 rhubarb stalks
• 1-2 Tbsp margarine
• 2 Tbsp cane sugar

Crumbles:

• 2-3 rhubarb stalks
• 50 gr 1/2 cup flour
• 25 gr 1/8 cup sugar
• 35 gr 1/4 cup margarine
• 20 gr 1/4 cup ground almonds

Dough:

1. Mix ricotta, margarine and sugar in a bowl (or food processor)
2. Add milk, water, lemon juice and lemon zest
3. Mix flour, baking powder, baking soda and salt and add it to the moist ingredients
4. Finally add the apple cider vinegar

Upside-Down:

1. Peel the rhubarb and cut it in pieces
2. Grease a baking pan (26x16 cm/10x10“) with margarine, sprinkle the sugar on it and lay out a pattern with rhubarb
3. Add half of the dough on top and bake at 180°C (356°F) for 20-30 minutes
4. Turn it upside down when it’s straight out the oven and let it cool off

Crumbles:

1. Grease a baking pan (26x16 cm/10x10“)
2. Peel the rhubarb and cut it in small pieces
3. Mix it with the 2nd half of the dough, keep a few pieces and place them on top of the dough
4. Put the dough into the baking pan
5. Mix all ingredients for the crumbles and knead them crumbly (best with your hands)
6. Spread them on top of the dough
7. Bake at 180°C (356°F) for 20-30 minutes
8. Let it cool off and sprinkle powdered sugar on top