A yummy and fresh cake that is perfect for afternoon teas or even as dessert!
Preheat your oven to 180c/Gas Mark 5
Grease & line a 20cm/8" cake tin
In a bowl, whisk together the aquafaba, sugar, oil, oat mylk and vanilla until frothy and the sugar is dissolved
Sift in the flour & baking powder and gently fold until fully combined
Pour the batter into the prepared cake tin
Chop the rhubarb into 2-3cm (1 inch) pieces in the extra sugar, then arrange the rhubarb on top of the cake batter.
Put in the oven & bake for around 30 minutes, or until a skewer comes out clean when you poke it.
Serve warm or cold.