John Myers
Rhubarb Cake with Almonds
The perfect rhubarb cake with almonds recipe with a picture and simple step-by-step instructions.
- 750 g Rhubarb
- 250 g Flour
- 100 g Ground almonds
- 1 packet Baking powder
- 160 g Sugar
- 230 ml Oat drink
- 85 ml Sunflower oil
- 50 g Almonds, sliced
- Today I’m going to try a vegan rhubarb cake because I tried this cake last week and didn’t realize it was vegan. I baked it in a slightly modified form and hope that it turned out so well for me too!
- First, a baking sheet (size: 38×25 cm) is covered with baking paper and the oven is preheated to 175 °.
- Now the rhubarb is washed and cut into pieces approx. 1 cm in size
- Then the “dry” ingredients such as flour, sugar, vanilla sugar, baking powder and ground almonds are mixed with the whisk.
- Then add the oat drink and oil. Mix quickly with the whisk until all the ingredients are mixed. Any small lumps will dissolve when you bake.
- Now spread the whole thing onto the prepared baking sheet, spread the rhubarb pieces evenly over them and cover with the sliced almonds. Bake for approx. 40 minutes at 175 °.
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