Summary

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

1. Approx. 110 ml of brew from a can of chickpeas are used as an aquafaba.
2. Preheat the oven to 180 degrees. Peel, divide and scald the rhubarb.
3. 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.
4. 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.
5. 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.
6. 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.
7. If you like a little soggy cake, you will love this one!