Vegan Rhubarb Cake with Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 25 mins |
| Total Time | 3 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g veetable mararine
- 3 tablespoon applesauce
- 150 grams sugar
- 1 packet vanilla sugar
- 150 grams flour
- 75 g cornstarch
- 2 teaspoons baking soda
- 3 rods rhubarb
For the meringue topping:
- 110 ml aquafaba (protein substitute)
- 130 g suar
- 1 dash lemon (s)
Print Recipe
Pin Recipe Instructions
- Approx. 110 ml of brew from a can of chickpeas are used as an aquafaba.
- Preheat the oven to 180 degrees. Peel, divide and scald the rhubarb.
- Mix the margarine and applesauce with a hand mixer. Add the sugar and vanilla sugar and stir. Mix the flour, starch and baking powder, add and work into a moist dough. Put this in a cake pan. I used some flour to help spread the dough with my hands.
- Dry the rhubarb between two layers of kitchen paper, squeeze it out a little, and place it on the dough. Bake the cake for about 25-30 minutes.
- Put the broth of the chickpeas with a dash of lemon in a tall container and beat until stiff. This takes about 8-10 minutes and is faster when the brew has stood cold. Slowly add the sugar and continue beating briefly.
- Put the vegan meringue on the cake that is no longer very hot and bake at 120 degrees for about 1 hour. Let the cake cool in the oven.
- If you like a little soggy cake, you will love this one!
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