Ingredients
500 g (4 c) rhubarb
4 Tbsp sugar
1 tsp vanilla sugar
½ tsp cinnamon
¼ tsp cloves
1 ½ dl (2/3 c) wheat flour
1 dl (½ c) whole-grain wheat flour
½ dl (¼ c) raw cane sugar
1 Tbsp baking powder
¼ tsp salt
2 ½ dl (1 c) soy milk
½ dl (¼ c) oil
Instructions
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 (350° F), but make sure it doesn’t get burned. Serve with vanilla sauce or whipped topping.