Rhubarb cake with vanilla pudding and crumble

Ingredients for 1 servings:

• 120 g coconut oil
• 120 g sugar
• 1 packet of vanilla sugar
• 3 g psyllium husk flour
• 100 ml water
• 150 g almonds, ground
• 50 g tapioca flour
• 50 g brown millet flour
• 100 g cornstarch
• 2 tsp baking powder
• 1 pinch of salt
• 1 packet of vanilla pudding powder
• 500 ml almond milk
• 2 tbsp sugar
• 400 g rhubarb, peeled
• 150 g almond flakes
• 3 tbsp sugar
• 1 tsp, heaped coconut oil, soft, warm
• ½ tsp, crushed cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

gluten-free and vegan

Preheat the oven to 175 degrees Celsius (top/bottom heat). Cook the pudding according to the package instructions. Mix the pudding mix with the sugar, then add a little almond milk and pour the mixture into the boiling almond milk. Combine the flour, almonds, baking powder, and sugar in a bowl and mix. Add the coconut oil. This works best when it is soft and at around 26 degrees Celsius (80 degrees Fahrenheit). Boil the psyllium husks in a small glass of water in a microwave with half the water until it foams. You will then have a slimy mixture that mimics gluten. Add the other half of the coldest water and mix gently but thoroughly. Add this mixture to the other ingredients and mix well. You should get a soft but cohesive mixture that is slightly shiny. If it is too runny, add a little cornstarch. Do not overmix so that the baking powder remains active. Pour the mixture into a greased springform pan and bake for 8-10 minutes, until the surface is slightly firm enough to support the vanilla pudding later. In the meantime, peel the rhubarb and cut it into small, bite-sized pieces. Once the baking time is up, remove the springform pan and carefully spread the vanilla pudding, taking care not to press down the still warm, soft batter. Then spread the rhubarb evenly on top. Now mix the sliced ​​almonds with the sugar and a little warm coconut oil so that the sugar sticks to the almonds. Add vanilla sugar and cinnamon to taste. Now spread the sugared almonds over the rhubarb and bake everything for another 30-40 minutes, until the almonds start to brown slightly.