Rhubarb Cake | Violife

Ingredients

• 150 g Violife creamy original
• 180 g Violife vioblock
• 250 ml coconut milk
• 60 ml maple syrup
• 20 g fresh yeast
• 600 g spelt flour
• 1 tsp vanilla essence
• a pinch of salt
• 500 g rhubarb chopped
• juice of 1 lemon
• 1 tbsp maple syrup
• 150 g flour
• 100 g sugar
• 1 tbsp coconut milk
• sea salt
• 1 tbsp vanilla essence
• lemon zest from 1 lemon