Vegan rhubarb cake with meringue substitute

Ingredients for 1 servings:

• 1 kg rhubarb
• 125 g sugar
• 125 g margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 3 tbsp flaxseed flour
• 200 g flour
• 1 tsp baking powder
• ½ cup oat milk (oat drink), approx. 120 – 125 ml content
• Fat for the mold
• 500 ml rhubarb juice
• 1 packet of vanilla pudding powder
• 1 packet of vanilla sugar
• 150 g powdered sugar
• 150 ml aquafaba (egg white substitute)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 40 minutes

for a 26cm springform pan

Preheat the oven to 175°C (top/bottom heat). Trim the rhubarb, cut into small pieces, and mix with the sugar. Let it sit for 4 hours. For the dough, beat the margarine, sugar, and vanilla sugar until fluffy. Mix the flaxseed flour with 8 tablespoons of water and let it sit for 10 minutes. Then beat the mixture into the dough. Mix the flour with the baking powder and fold in briefly. Stir in the oat milk. Pour the dough into a greased 26cm springform pan. Bake in the preheated oven on the middle rack for about 5 minutes. For the topping, cook a cream from the rhubarb juice and vanilla pudding, then let it cool. Mix the cold cream with the rhubarb pieces and spread evenly over the dough base. Bake for another 35 minutes. In the meantime, slowly beat the aquafaba until semi-stiff, add the powdered sugar, and beat until stiff peaks form. 15 minutes before the end of the baking time, spread the mixture over the cake, pinching up small corners. Bake the cake for the remaining 15 minutes, until the mixture is golden brown.