![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82cRUOavUR_Pw0cH8sSkyJMUjGgJV4LRxpRrPzkKARHUxeVFSi_CA8xPqccOmHjQYvSAeIa6-5oaOfKVOoaCYuNjrWLbEbfe1MVTcfxX8TQUhx0aHiOUnhLGV2VJc041xBy1RXENanmoO/w480-h640/rhubarb-pie.jpeg)
If I think about spring and summer, I think of a rhubarb cake with a generous amount of powdered sugar. Slightly sour, refreshing cake that you can put in a basket and enjoy dessert at a family picnic. Very easy to make, it always comes out great and tastes good ..... mmm
Ingredients:
- 300 g of rhubarb + 2 tbsp of sugar
- 2 cups of flour
- 1/2 cup of brown sugar
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of turmeric
- 1/4 tsp of cardamom
- 1/4 tsp of ginger
- pinch of salt
- 1/3 cup of oil
- 1 tbsp of apple cider vinegar
- 1 cup of plant-based milk
- powdered sugar for sprinkling
Instructions:
- Set the oven to 180 degrees Celsius.
- Line a baking tray (diameter 26 cm) with baking paper.
- Peel the rhubarb, cut it into pieces and sprinkle with 2 tbsp of sugar. Mix and set aside.
- Put all the dry ingredients into a bowl and mix it with a whisk.
- Pour the wet ingredients into the second bowl and mix it.
- Add wet ingredients to dry ingredients and mix with a spoon.
- Pour the mass into the baking tray, smooth it with a spoon.
- Press the rhubarb chunks in deeply, tightly, side by side.
- Bake for about 50 minutes.
- Sprinkle the cooled cake with powdered sugar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpuV4k0oSgtN-Xaig9xg_uUEREO1VMGVxPZGMFD1-DJtkRFugjoLWv-ePscxVw5GXRmt41JjpNNIxKUce05MRIx3pME2j-98SSaehYUEqDnhaEakihibyST4WLlN-qI0tn5UFttavXXQj/w640-h480/vegan-rhubarb-pie.jpeg)
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