• Baking parchment
  • Cake tin 28 cm Ø

Ingredients cake dough

  • 220 original spelt flour
  • One teaspoon (level) sea salt
  • 100 g pure vegetable butter/margarine, soft (Balance Migros)
  • One dl lukewarm boiled water
  • 100 g almonds, unpeeled and chopped
  • Ingredients for the glaze
  • 250 ml soy cream for cooking (Soja Cuisine Alnatura Migros)
  • 2-3 sachets vanilla sugar Bourbon
  • Ingredients topping
  • 100 g almonds chopped
  • 4-6 rhubarb stalks depending on size
  • Two tablespoons of coarse cane sugar


  • Place flour and salt in a bowl, and mix well.
  • Mix the water and softened butter nicely with a whisk in a separate container, and pour over the flour.
  • Knead into a dough (mixer) and roll out finely on baking paper
  • Place on the baking tray with baking paper, prick with a fork and chill for 30 minutes (refrigerator)
  • Sprinkle one tablespoon of cane sugar by hand over the entire cake batter
  • Sprinkle chopped almonds as desired
  • Cut peeled and washed rhubarb stalks into 1.5 cm thick slices
  • Arrange the rhubarb slices in a circle
  • Whisk the soy cream and vanilla sugar together and pour over the rhubarb drop by drop.
  • Sprinkle one tablespoon of cane sugar by hand on top of the pancakes
  • Bake in a preheated oven at 170° for 1 hour on the pizza/cake setting (lowest rack) or, depending on the stove, on the bottom shelf. Please turn off the oven and leave it to stand for a while

Serve with vegan, lightly sweetened whipped cream if desired.

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