Vegan Rhubarb Sheet Cake with Crumble Topping
Ingredients
Filling
- 1,000 g rhubarb
- 2 packets vanilla sugar
Dough
- 450 g all-purpose flour (type 405)
- 1 packet baking powder
- 1 packet vegan egg substitute (optional)
- 200 g sugar
- a pinch of salt
- 370 ml plant-based milk (e.g., unsweetened oat or almond milk)
- 150 g vegan butter (or neutral cooking oil)
- 2 tsp lemon zest
Crumble topping
- 100 g sugar
- a pinch of salt
- 100 g vegan butter
- 170 g all-purpose flour (type 405)
For the pan
- butter or oil for greasing the baking sheet
Preparation
Wash the rhubarb and pat dry.
If necessary, peel and cut off the woody ends.
Halve thick rhubarb stalks lengthwise.
Cut the rhubarb into about 1 cm pieces, mix with vanilla sugar, and set aside.
Preheat oven to 180°C (356°F) conventional (or 160°C/320°F convection).
Grease a baking sheet (approximately 38 x 45 cm).
In a bowl, whisk together flour, baking powder, vegan egg substitute, sugar, and salt.
Add plant-based milk, vegan butter, and lemon zest, and mix until smooth.
Pour the batter onto the prepared baking sheet and spread evenly.
In a bowl, combine sugar, vegan butter, and salt, and mix with your hands until crumbly.
Add flour and knead until coarse crumbs form.
Place the rhubarb mixture on the batter.
Sprinkle the crumble topping evenly over the rhubarb.
Bake for 30 to 35 minutes, or until golden and the rhubarb is tender.
Let the cake cool slightly before cutting.
Notes
Yields about 16 servings.
Store airtight for up to 3 days.
