Upside Down Pistachio & Rhubarb Cake
Vegan upside-down rhubarb cake with a lemony pistachio sponge. A pretty bake, ready in 50 minutes.
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Cooking tools:
- Food processor
- Stand mixer
- Hand mixer
- Cake pan
- Microplane
- Skewer
- Kitchen scale
- Oven
- Microwave
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Parchment paper
- Plate
Ingredients
- 150ml plant-based vanilla oat drink
- 1 tbsp apple cider vinegar
- 125g pistachios
- 150g caster sugar
- 150g plant-based butter
- 300g plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 lemon
- 300g stalks of rhubarb
- 1 tsp cornflour
- 1 tbsp sugar
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