Vegan rhubarb cake with meringue

Ingredients for 6 servings:

• 150 g vegetable margarine
• 3 tbsp applesauce
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 3 stalk(s) rhubarb
• 110 ml aquafaba (egg white substitute)
• 130 g sugar
• 1 dashes lemon(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 3 hours 55 minutes

For the aquafaba, use approximately 110 ml of liquid from a can of chickpeas. Preheat the oven to 180 degrees Celsius. Peel, divide, and blanch the rhubarb. Mix the margarine and applesauce with a hand mixer. Add the sugar and vanilla sugar and mix. Mix the flour, cornstarch, and baking powder, add to the mixture, and knead into a moist dough. Pour this into a cake tin. I used a little flour to make it easier to spread the dough with my hands. Dry the rhubarb between two layers of kitchen paper, squeezing it a little, and place it on top of the dough. Bake the cake for about 25-30 minutes. Pour the chickpea liquid with a dash of lemon into a tall container and beat until stiff. This takes about 8-10 minutes; it goes faster if the liquid has been cold. Slowly add the sugar and continue beating briefly. Pour the vegan meringue mixture onto the slightly piping hot cake and bake at 120 degrees Celsius for about 1 hour. Let the cake cool in the oven. Anyone who likes a slightly “squishy” cake will love this one!