Vegan quark and rhubarb cake

Ingredients for 1 servings:

• 200 g margarine
• 250 g flour
• 1 serving of egg substitute
• 1 packet of vanilla sugar
• 100 g sugar
• 200 g margarine
• 200 g sugar
• 3 servings of egg substitute
• 2 packets of vanilla sugar
• 100 g soft wheat semolina
• 50 g cornstarch
• 550 g soy cream fraîche (crème fraîche alternative)
• 200 g yogurt substitute, e.g. coconut yogurt
• 750 g rhubarb
• 2 tsp baking powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

according to grandma’s recipe and then veganized

Mix the ingredients for the dough and spread it on a baking sheet. It will seem very sticky, but that’s perfectly fine. Pre-bake the base in a hot oven at 175°C (350°F) top and bottom heat until golden brown. Peel and finely chop the rhubarb. Meanwhile, mix the remaining ingredients for the topping. Mix the soy crème fraîche and the natural yogurt (as a quark substitute) until smooth. It’s best to first prepare all the dry ingredients, then the egg substitute, and then add this to the dry ingredients along with the wet ingredients and the rhubarb. When the base is golden brown, remove it from the oven and spread the topping mixture on top. Bake again at medium heat for about 40-50 minutes, or until the top is well browned. Note: The cake will only set properly when it cools, so the toothpick test won’t work!