This Vegan Strawberry Rhubarb Cake with crispy caramelized almond Topping is a super simple recipe that’s just like Grandma used to make but without eggs and dairy! It’s moist, soft, delicious and the perfect cake to enjoy with a cup of coffee or tea on any spring or summer day!
Ingredients
Rhubarb & Strawberries
2 cups (200 g) rhubarb sliced into 0.4-inch pieces (approx. 3 stalks)
½ cup (100 g) strawberries diced (or sub more rhubarb)
