If I had to choose one flavour that represents summer, it would have to be rhubarb. The fresh, crispy notes makes a perfect balance in this sweet cake. I found the recipe at @koket.se that I veganised, and it was a really easy cake to bake.
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1 dl aquafaba
1,5 dl caster sugar
2 dl plain four
1 tsp baking powder
400 g rhubarb stalks
100 g vegan butter (cold)
1 dl pearl sugar
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Whip aquafaba and caster sugar for 1-2 minutes. Fold in flour and baking powder and mix until the batter is smooth and lump free. Pour the batter into a round baking tray, about 25 cm wide, covered with parchment paper.
Cut the rhubarb in 2 cm long pieces. Push the pieces into the batter. Slice the vegan butter thinly and cover the batter. Sprinkle generously with pearl sugar.
Bake at 225 C for 25-30 min until golden. Serve with vegan vanilla ice cream and strawberries for the ultimate summer feeling.