Aquafaba meringue rhubarb bars
Recipe type: Cake, bars
This mellow and juicy rhubarb cake with an aquafaba meringue is vegan / plantbased. The dripping water of chick peas is used for the meringue.
  • 700-800g rhubarb
  1. Preheat the oven to 175 ° C and place a baking pan with baking paper
  2. Mix all ingredients for the dough into a homogeneous dough
  3. Spread the dough on a baking pan
  4. Put the pieces of rhubarb on the cake dough
  5. Bake the cake for 25 minutes
Meringue topping
  1. minutes before baking time prepare the meringue.
  2. Place all the ingredients in a mixing bowl and beat with a kitchen machine or a hand mixer.
  3. Depending on the device, this may take some time. It looks like beaten egg whites
  4. After 25 min. baking time spread the aquafaba on the cake and bake again. Turn the oven to 90 degrees Celsius. Now bake until the meringue is slightly brown.
  5. Now you can let the cake cool down. Cut into pieces.
  6. Enjoy the cake!
Recipe by VeeatCookBake at