Hello friends of the Salzburg grain mills,
here is the Berti! Yes, I too am getting in touch once again. Because I tried a new recipe for you again… it’s a fruity wholemeal rhubarb pie (vegan)!
As you know, I always look for quality, seasonality and regionality of ingredients in my recipes. Therefore, I have the flour for the cake of course with my
Salzburg flour mill
freshly ground from Austrian
Organic spelt
. And the rhubarb, which is growing right now in May, I also bought fresh at the market.
ingredients
- 350 g fresh wholemeal flour (e.g. spelt – you can also use wheat)
- 100 g whole cane sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¼ tsp baking soda
- 2 packets vanilla sugar
- ¼ tsp cinnamon
- 100 ml oil
- 260 ml soy drink
- 1 tablespoon vinegar
- 750 g rhubarb
preparation
- Line a springform pan (round or even a square baking pan) with baking paper and preheat the oven to 180°C.
- Wash the rhubarb, cut into small pieces and steam in a pot. Sweeten with a little sugar if necessary. When soft, drain and set aside.
- Add the vinegar to the soy drink.
- Then mix the flour, sugar, vanilla sugar, salt, baking soda and cinnamon together in a bowl.
- Then add the oil and soy milk.
- Then pour the dough into the mold and top with the rhubarb.
- Now bake the wholemeal rhubarb cake for about 35-40 minutes.
- Let cool and enjoy!
The wholemeal rhubarb cake not only tastes really fruity and good, but is also vegan. So a sunny afternoon in May on the terrace or a cozy coffee at home in the rain is a full pleasure!
I wish you good luck and will get back to you,
Your Berti
P.S. If you want to learn about dietary fiber and its effect in our body, then follow this LINK >>
P.P.S. Spelt and sesame fritters with seasonal vegetables – well, how does that sound? To the recipe you come here >>
