Rhubarb crumble cake

Teig:

• 200 g spelt flour (or All-Purpose)
• 50 g ground almonds
• pinch of salt
• 1 tsp baking powder
• 1 tsp baking soda
• 100 g coconut blossom sugar (or raw cane sugar)
• 1 sachet vanilla sugar
• 200 ml plantbased milk ((e.g. Oat, soy))
• 50 ml Sparkling water
• 75 g vegan Butter
• 1 EL apple cider vinegar

Rhabarber:

• 250 g Rhubarb
• 1 Tbsp sugar
• 1 tsp starch
• 1 tsp vanilla extract
• Saft 1/2 lemon

Streusel:

• 100 g spelt flour
• 25 g ground almonds
• 75 g vegan butter
• 50 g sugar of your choice
• 1 TL vanilla extract or powder
• 1 pinch of baking powder

Batter

1. Mix the dry ingredients
2. Add in the moist ingredients and the butter in pieces
3. Finally add the apple cider vinegar and mix everything into a smooth batter
4. Don't overmix to keep the batter fluffy
5. Grease a mold (approx. 20x30 cm) and fill in the dough
6. Preheat the oven to 180 degrees

Rhubarb

1. Wash the rhubarb, cut into pieces and mix with the other ingredients - let it steep for a moment

Crumbles

1. Mix all ingredients, cut cold butter into pieces - knead into crumbles
2. Place the rhubarb on the dough and sprinkle the crumble on top
3. Bake for about 35-45 minutes