John Myers
Ingredients for 1 servings:
- 300 g spelt flour
- 200 g margarine
- 200 g rhubarb
- 150 g sugar
- 150 g cream (banana marzipan cream), recipe in the database
- 150 ml soy milk (soy drink)
- 1 packet of baking powder
- 1 tbsp margarine
- 3 tbsp breadcrumbs
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
vegan
This recipe makes 6 435 ml jars. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) top and bottom heat. Prepare the clean jars. To do this, grease the jars and sprinkle with breadcrumbs. Clean and wash the rhubarb, remove the leaves and ends, then wash and cut into 0.5 cm pieces. Set aside. Mix the spelt flour, baking powder, and sugar in a bowl. Then add the softened margarine, the banana marzipan cream (you can find the recipe in my recipes), and the soy milk and mix with a hand mixer until you have a smooth dough. The dough shouldn’t be too soft, otherwise the rhubarb will sink to the bottom. The dough should be firm enough that it falls off the whisks as if in slow motion. Now add the rhubarb pieces to the batter and fold in. Spoon the batter into the prepared jars, about half full—no more, as the dough will still rise. Place the jars on the oven rack, on the middle shelf, and bake for approximately 40-50 minutes. Check the doneness with a skewer after 40 minutes. Immediately after baking, cover the jars and let them cool. The longer this cake stands, the better it tastes.
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