Mensa at home: Vegan rhubarb cake

The Mensas are closed and you have no idea what you could cook? We will publish recipes from our Mensa one at a time for you to recook at home.

Vegan, delicious and seasonal: The next recipe in our Mensa at Home series is rhubarb cake  from our own vegan bakery. Perfect for enjoying in the upcoming weekend.

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  • 750 g fresh rhubarb
  • 95 g sugar
  • 3 g salt (1 pinch)
  • 250 g wheat flour (number 405)
  • 8 g baking powder
  • 8 g baking soda
  • 20 g powder sugar
  • 8 g vanilla sugar
  • 20 g crushed linseeds
  • 100 g vegan margarine
  • 50 ml rapeseed oil
  • 150 ml plant drink (soya or oat drink according to taste)
  • 70 g apple puree
  • 10 ml lemon juice
  • 70 ml water
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  • Peel the rhubarb and cut it into pieces of about 2 cm, mix with 25 g sugar and vanilla sugar, let it rest for about 1 hour.
  • Mix the plant drink, apple puree and lemon juice, then let it rest for about 15 minutes.
  • Mix the grounded linseeds with the water and let them soak for 15 minutes.
  • Mix the remaining sugar with salt, baking powder, baking soda and flour, then add all liquid ingredients and mix.
  • For the base, spread a third of the dough (approx. 250 g) in a  greased form (∅ 26 cm) and bake at 160 ° C  convection oven for 10 minutes. Then let it cool down for 10 minutes.
  • Drain the rhubarb in a sieve and carefully fold it into the remaining dough.
  • Spread the mixture on the pre-baked base and make sure it is smoothed well. Bake everything at 160° C convection oven for 35 to 40 minutes. Sprinkle with icing sugar before serving.

Good luck with baking and bon appétit!