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Rhubarb cake

Rhubarb pie

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.

Rhubarb pie

Rhubarb cake

Ingredients

For the dough

Rhubarb filling

  • 900 g Rhubarb, finely chopped
  • 1 EL Magerine
  • something Cinnamon
  • 70 g Coconut blossom sugar
  • 2 EL Spit strength

For the crumble

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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