Today: Rhubarb crumble cake (vegan friendly)
I'll be honest with you. Even as a child, my mother's rhubarb compote taught me that I don't like rhubarb. That's why I approached this cake only carefully. Fortunately, the rhubarb looked so tempting in this form that I couldn't resist. My conclusion: really tasty. Also for rhubarb muffle like me.
So here is the recipe:
Ingredients
Base:
250 g flour
125 g margarine
25 g sugar
1 pinch salt
1 egg replacement (or one egg)
5 tbsp water
Besides:
300g Rhubarb
Crumble:
100 g margarine
120 g sugar
200 g flour
Preparation
- Preheat the oven to 200 degrees
- Mix the margarine, sugar, salt, water and egg (substitute) to a smooth mixture
- Add flour and mix until there are no lumps left
- Pour the dough into the springform pan (26 cm) and smooth down
- Clean and peel the rhubarb and cut into pieces of about 3 cm
- Spread the pieces on the dough
- For the crumbles, knead the (preferably cold) margarine with the sugar and flour until a good crumble consistency is obtained
- Spread the crumble on the rhubarb and bake at 200 degrees for about 30-40 minutes
Finished :)
A big thank you and praise to Daniela for the baking and the recipe!
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