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vegan fruit pound cake rhubarb – vegan

rhubarb bread vegan

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Now at Easter we wanted to do a day trip with the children. Unfortunately, the weather is not quite play along and only Good Friday should be nice. So we did a trip  yesterday.

We packed lunch and a cake and drove into a Dinopark. My “oldest” is totally on dinosaur fan and has been hugely happy. So we needed a cake which we could eat with our fingers.  And the rhubarb I had home needed to be eaten. Quickly I made a pound cake with diced rhubarb.

Who likes to eat rhubarb? As a child in my parents  garden we have eaten the rhubarb raw.  Or pudding with rhubarb compote. Simply top-notch ..

How do you prefer the rhubarb?

Since I have prepared a few things for the trip including a pasta salad and “cheese”. Elsewhere more infos.


rhubarb pound cake
Recipe type: Cake, Dessert, Breakfast, Brunch, Snack
Cuisine: vegan, dairyfree, clean, oilfree, eggfree, healthy
Serves: 11" spring form
  • 400 g of rhubarb (about 4 sticks) cut into 1 cm wide pieces and sprinkle with 1 tbsp sugar
  • 2 chia eggs
Wet ingredients:
  • 150ml cashewcream
  • 90g apple sauce unsweetened
  • 135g yogurt unsweetened
Dry ingredients:
  • 1 pck of vanilla sugar
  • 300g spelt flour
  • 1Pck baking powder
  • 115g sugar
  1. Mix dry and wet ingredients in a bowl. Add the wet to the dry and add the chia eggs. Mix everything with a kitchen machine to a smooth dough.
  2. Half of the rhubarb spread over it and press with the fingers into the dough. Sprinkle the remaining rhubarb over the dough and bake in the pre-heated oven at 175 ° Celsius top and bottom heat for 40 min.
  3. Toothpick sample to see if the dough is through. Let the cake cool down and enjoy 🙂



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