I have been preparing this amazing recipe since long. In such exciting and hectic times, at this vegan cookie event, it’s nice if something works out without much effort or any trouble, as was the case with this improvisational vegan recipe, which resulted in a not only edible but delicious cake. Before you start make sure that the appliances has been thoroughly cleaned.
The cake is sweetened only with raw cane sugar and rice syrup and contains (soy) yogurt instead of eggs and olive oil instead of butter. The rhubarb is roasted for a few minutes first, so it becomes a little sweeter, even though I really like the special slightly sour taste of rhubarb.
A little update: there are different views when it comes to peeling rhubarb, or not. Generally, the younger, pinkish, slim stalks don’t need to be peeled – I didn’t peel the rhubarb here and it was ok. But if you’re using the greener, older and thicker stalks you may want to peel them (e.g. with a potato peeler) or at least make sure to pull off the strings that come off when trimming the ends, so they’re easier to eat.