Vegan rhubarb cake

If you like it particularly fruity, try this delicious rhubarb cake. It is prepared very quickly, with real Kölln seeds and is also vegan. Perfect for a Sunday visit!

Preparation

1

Wash fresh rhubarb and cut into 1 cm pieces. Thaw and drain frozen rhubarb.
2

Mix the ingredients for the dough, pour into a springform pan (Ø 24 cm) and top with rhubarb.
3

Mix the ingredients together and make crumbles. Spread the streusel evenly over the rhubarb and bake.
4

Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 60 minutes Preparation time: approx. 20 minutes
5

With twice the ingredients it becomes a sheet cake.

Author: Peter Kölln

Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)

Ingredients for approx. 12 pieces:

For the topping

300 G

Rhubarb (fresh or frozen)

For the dough

130 G

Flour

70 G

Regular Rolled Kölln Oat Flakes

1 pack

baking powder

100 G

ground hazelnut

150 G

Sugar

100 ml

Mazola® germ oil

200 ml

Oat drink

For the sprinkles

80 G

Flour

40 G

Regular Rolled Kölln Oat Flakes

50 G

Sugar

1/2

Organic lemon - the peel of it

40 ml

Mazola® germ oil

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Ingredients

Serving(s)

Ingredients for approx. 12 pieces:

For the topping

300 G

Rhubarb (fresh or frozen)

For the dough

130 G

Flour

70 G

Regular Rolled Kölln Oat Flakes

1 pack

baking powder

100 G

ground hazelnut

150 G

Sugar

100 ml

Mazola® germ oil

200 ml

Oat drink

For the sprinkles

80 G

Flour

40 G

Regular Rolled Kölln Oat Flakes

50 G

Sugar

1/2

Organic lemon - the peel of it

40 ml

Mazola® germ oil