- 75 g vegan margarine
- 80 g Sweet Nature Brown Cane Sugar
- 2 middle sized bananas
- 100 g ground almonds
- 200 g Küchenmeister Spelt Flour T630
- 1 pck. baking powder
- 150 ml oat milk
- 500 g rhubarb
Preheat oven to 180°C (convection).
Mash the bananas with a fork. Cream together the margarine and sugar. Add the mashed bananas and mix well.
In a second bowl, mix together the flour, baking powder and ground nuts. Gradually stir in the flour mixture, alternating with the oat milk, to the banana mixture. Wash the rhubarb and cut into ca. 1cm large pieces. Fold 1/3 of the rhubarb into the batter.
Spread the mixture evenly into a greased spring form pan. Now evenly distribute the remaining rhubarb over the top of the cake.
Bake the cake in the preheated oven for 40-50 minutes. Remove from oven and allow to cool. If desired dust with powdered sugar and enjoy!