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Rhubarb Cobbler

Serves 8-10


500 g rhubarb

4 Tbsp. sugar

1 tsp. vanilla sugar

½ tsp. cinnamon 

¼ tsp. cloves


1 ½ dl. wheat flour

1 dl. whole-grain wheat flour

½ dl. raw cane sugar

1 Tbsp. baking powder

¼ tsp. salt

2 ½ dl. soy milk

½ dl. oil



Mix the rhubarb, sugar, vanilla sugar, cinnamon, and cloves together.  

Transfer to a small ovenproof glass dish. Mix the remaining ingredients together, combining the dry ingredients and the wet ingredients separately, then combining them together.

Pour over the rhubarb. Bake for 1 hour at 175°C, but make sure it doesn’t get burned.  Serve with vanilla sauce or whipped topping.

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