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I’ve been making so many cakes recently! Thank goodness I’m living with my sister and her family so I have many mouths to eat them.
Today’s is a lovely almond and lemon cake topped with seasonal rhubarb and its so good – fluffy and moist at the same time and not too sweet. The rhubarb cooks perfectly on top (remember to slice it to make it thinner), becomes soft and is a nice little slightly sharp contrast to the sweet cake.
I love it with some creamy oatgurt in the afternoon or for breakfast.
I hope you love it as much as we do.
Much love, Niki xxx
The post Almond Lemon and Rhubarb Cake – Vegan appeared first on Rebel Recipes.
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