Step 1

Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!

Step 2

Preheat your oven to 356ºF (180ºC). Lightly grease the sides of a 9-Inch springform pan and line the bottom with parchment paper.

Step 3

Toss together the rhubarb and 1 1/2 tbsp of sugar in a small bowl. In another bowl toss the strawberries with 1 tsp of cornstarch. Set aside.

Step 4

In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.

Step 5

In another mixing bowl mix together the vegan butter and sugar until creamy, using an electric hand mixer. Then mix in the non-dairy milk, yogurt, lemon juice, and vanilla extract.

Step 6

Add the dry ingredients to the wet, and mix until just combined. (A couple of small lumps are okay but please do not overmix!)

Step 7

Add the batter into the prepared pan, then gently tap the pan a few times on your counter to level out the top.

Step 8

Spread the rhubarb and strawberries on top and gently press them into the batter (see photo above!).

Step 9

Bake for 30 minutes. (If you skip the almond topping, bake the cake for 50-60 minutes in total).

Step 10

After 25 minutes, prepare the almond topping. Slowly melt the vegan butter and sugar in a saucepan, then stir in the almonds.

Step 11

Open the oven and spread the almond mixture over the cake. Bake for another 20-30 minutes, until a skewer comes out clean. Let cool for 15 minutes, then remove the cake from pan and set on a wire rack to cool completely.

Step 12

Garnish with pomegranate and dust with a bit of powdered sugar as desired and enjoy!