Rhubarb cake – 1 dough, 2 versions
2 delicious vegan rhubarb cakes that are made quickly. Due to the 2 different versions everyone will surely find something they like.
Ingredients
- 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
Instructions
Dough:
- Mix ricotta, margarine and sugar in a bowl (or food processor)
- Add milk, water, lemon juice and lemon zest
- Mix flour, baking powder, baking soda and salt and add it to the moist ingredients
- Finally add the apple cider vinegar
Upside-Down:
- Peel the rhubarb and cut it in pieces
- Grease a baking pan (26x16 cm/10x10“) with margarine, sprinkle the sugar on it and lay out a pattern with rhubarb
- Add half of the dough on top and bake at 180°C (356°F) for 20-30 minutes
- Turn it upside down when it’s straight out the oven and let it cool off
Crumbles:
- Grease a baking pan (26x16 cm/10x10“)
- Peel the rhubarb and cut it in small pieces
- Mix it with the 2nd half of the dough, keep a few pieces and place them on top of the dough
- Put the dough into the baking pan
- Mix all ingredients for the crumbles and knead them crumbly (best with your hands)
- Spread them on top of the dough
- Bake at 180°C (356°F) for 20-30 minutes
- Let it cool off and sprinkle powdered sugar on top
Notes
Of course you can make only one version and make a whole baking tray. Simply double the ingredients for the topping and increase the baking time by 5-10 minutes.
Nutrition
Serving: 2g