Eri's vegan rhubarb cake with mango

Ingredients for 1 servings:

• 300 g flour
• 2 tbsp, leveled baking powder
• 150 g sugar
• 200 g margarine, vegan, e.g. B. Deli Reform
• 1 pack of soy cream (Soya Cream Cuisine) (Soya Cuisine), 250 ml
• 3 tbsp, leveled potato starch
• 200 ml water
• 1 can of mangoes
• 3 stalks of rhubarb, depending on the strength 3 – 5 stalks
• 1 tbsp, heaped oat flakes or muesli
• some cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 55 minutes; Total time approx. 4 hours 55 minutes

baked crumble cake, simple and delicious; for a 26 cm springform pan

Peel the rhubarb if desired—I always just trim the ends—and cut into 1-2 cm long pieces, then place in a bowl. Open the can of mangoes, drain, and reserve the juice. Roughly chop the mango and place it over the rhubarb. You don’t need a mixer or food processor for the batter! Put the flour, baking powder, and sugar in a bowl and stir in about 100 ml of Soya Cuisine with a spoon. Melt the margarine in a small saucepan or small bowl in the microwave. Add the margarine to the other ingredients and mix—this is really easy once the margarine has melted. Press about 3/4 of the batter into the springform pan, forming a rim if you like. For the pudding, mix about 3 level tablespoons of potato starch with 100 ml of cold water. Bring the mango juice to a boil with 100 ml of water, add the remaining 150 ml of Soya Cuisine, and thicken with the potato starch. Preheat the oven. I use a fan oven and set it to 175 degrees. Place the rhubarb and mango pieces on the batter, then pour the still-warm pudding over it. Add a little cinnamon and the oatmeal or muesli to the remaining batter, quickly make some crumbles by hand, and place them on the cake. Place the cake in the oven for 50 minutes. The crumbles should be browned; then the cake is done. Turn off the oven and let it stand for 5 minutes, then let the cake rest for a few hours.