Vegan Rhubarb Crumble Cake
DOUGH
- 500 g wheat flour
- 200 g sugar
- 1 package baking powder
- 150 g vegan butter, melted
- 200 g soy yogurt
- 400 ml sparkling water
- 1 pinch salt
FILLING
- 1 kg rhubarb
- 50 g sugar
- 1 package vanilla sugar, equivalent to 8 grams
CRUMBLES
- 250 g wheat flour
- 150 g vegan butter, cold
- 150 g sugar
- 1 tbsp cinnamon powder
- 1 pinch salt
Wash, clean and cut the rhubarb into small pieces. Mix the pieces with the sugar and let them sit briefly.
For the crumble mix all ingredients roughly. It is best not to knead the ingredients properly, but rather grate them between the palms.
For the dough mix the flour, sugar and baking powder in a bowl. Stir in the remaining ingredients. Do not stir too much and vigorously. It's ok if there are a few lumps in the dough in the end.
Preheat the oven to 180 degrees. Spread the dough on a greased baking sheet. Put the rhubarb on top. Top everything with the crumbles and bake in the oven for about 60 minutes.
It's best to let the vegan rhubarb crumble cake cool down before cutting and serving.