It's rhubarb time! Therefore, it is now time to bake a vegan and sugar-reduced rhubarb sprinkle cake. The slightly sour, refreshing rhubarb really fits perfectly with the juicy batter and the golden -brown baked sprinkles. In this article you will find the ingredients, the preparation and the associated recipe video with Jessi.
Ingredients:
Floor:
100 g soft margarine (vegan)
100 g Erythrit
250 g flour
1⁄2 PCK. Baking powder
1 teaspoon egg replacement powder
125 ml plant milk
Slain:
300 g Rhabarber
2 tablespoons of erythritus
Stray:
100 g flour (Type 405)
70 g Erythrit
1⁄2 tsp vanilla extract
65 g cold margarine
Further ingredients:
Margarine for the shape
Preparation:
- Fats the baking dish
- Put the soft margarine and the erythritus into a mixing bowl and hit the mass foamy
- Mix the flour with the baking powder and then stir this under the mass
- Also add the egg replacement powder and the milk
- Fill the dough into the shape and smooth it
- Heat the oven to 200 ° before
- Cleaning, washing, peeling and cutting (approx. 1 cm wide pieces) the rhubarb
- Spread the rhubarb pieces on the dough and scatter the erythritus over it
- Kneld the flour, the erythritol, the vanilla extract and the cold margarine with your hands or with the kneading hook of the mixer to a solid dough
- Grand the dough between the fingers to sprinkle and then distribute it on the rhubarb
- Duck the cake with powdered sugar and bake it in the oven (center) for 35-40min
- As soon as the cake is golden brown - let it cool on a grille, cut it into 12 pieces and then enjoy it!
Nutritional values (per piece of cake):
208.7 kcal
22g carbohydrates
3.1g protein
11.6g fat
Since no sugar is added to this delicious rhubarb crumble cake, it can be perfectly installed in a healthy dietary life. Are you ready to eat healthier? Then start now with ours Juice cure And make your way to a healthier and more conscious way of life.
Recipe video: