Spring feeling on the coffee table with the rhubarb cake. It is not only fruity, delicious and vegan, but also simple and quick to prepare.
Ingredients
For the dough
- 200 g Wacker Sprouted Oat Flakes Organic
- 75 g Wacker Sprouted Spelt Flour Organic
- 75 g Coconut blossom sugar
- something Cinnamon
- 1 Pinch Salt
- 100 g Magerine
Rhubarb filling
- 900 g Rhubarb, finely chopped
- 1 EL Magerine
- something Cinnamon
- 70 g Coconut blossom sugar
- 2 EL Spit strength
For the crumble
- 100 g Wacker Sprouted Spelt Flour Organic
- 40 g Coconut blossom sugar
- 60 g (vegan) butter or margarine
Instructions
Dough
- Knead everything well and press into a cake tin.
Rhubarb filling
- Simmer the rhubarb with the margerine and sugar and then add the cornflour. Spread the mixture on the cake base.
Sprinkles
- Knead all the ingredients together and crumble over the cake. Bake in a preheated oven at 180 degrees top/bottom heat for approx. 55 minutes.
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