in the spring in minnesota, rhubarb grows around every corner.
in abundance.
so, about a week ago, my friend jamie dropped by a big armload of the stuff...hmmm, what to do, what to do?
then i remembered that my partner's mother is a world champion baker, so i contacted her for her rhubarb cake recipe. a few substitutions here and there, and voila!
vegan rhubarb cake.
i made up the compote at the last minute and it makes quite a delicious addition.
di timmer's rhubard cake w/ sweet rhubarb compote
2 cups vegan sugar
1/4 cup unsweetened applesauce
1 tsp vanilla
2 cups barley flour
1/2 cup earth balance
1 cup almond milk
1 tsp baking soda
3 cups fresh chopped rhubarb
1 tbsp cinnamon
pre-heat your oven to 350 degrees.
in a large mixing bowl, combine the following:
1 1/2 cups vegan sugar, barley flour and baking soda. mix togather well. now add your earth balance, vanilla, almond milk, unsweetend applesauce and rhubarb. mix together very well until all ingredients are combined and smooth.
in a small bowl combine the rest of the sugar and and the cinnamon.
pour your cake batter into a cake baking dish and bake for 45-55 minutes. add your cinnamon/sugar mixture on the top of the cake in the last 5 minutes of baking.
when you have approximately 10 minutes left of baking time, you can begin to make your rhubarb compote.
you will need:
2 tbsp agave nectar
pinch of salt
1/2 cup water
3 cups fresh chopped rhubarb
2 tbsp earth balance
in a small skillet heat your earth balance until melted and bubbling. add your rhubarb and cook until tender, approximately 6-8 minutes. you can now add the water, salt and agave nectar.
cook until all of the ingredients have combined and the rhubarb has broken down into a jam type texture.
remove from heat. serve over a slice or two of the warm rhubarb cake.
enjoy!
1/4 cup unsweetened applesauce
1 tsp vanilla
2 cups barley flour
1/2 cup earth balance
1 cup almond milk
1 tsp baking soda
3 cups fresh chopped rhubarb
1 tbsp cinnamon
pre-heat your oven to 350 degrees.
1 1/2 cups vegan sugar, barley flour and baking soda. mix togather well. now add your earth balance, vanilla, almond milk, unsweetend applesauce and rhubarb. mix together very well until all ingredients are combined and smooth.
in a small bowl combine the rest of the sugar and and the cinnamon.
pour your cake batter into a cake baking dish and bake for 45-55 minutes. add your cinnamon/sugar mixture on the top of the cake in the last 5 minutes of baking.
when you have approximately 10 minutes left of baking time, you can begin to make your rhubarb compote.
you will need:
2 tbsp agave nectar
pinch of salt
1/2 cup water
3 cups fresh chopped rhubarb
2 tbsp earth balance
cook until all of the ingredients have combined and the rhubarb has broken down into a jam type texture.
remove from heat. serve over a slice or two of the warm rhubarb cake.
enjoy!
OoOo I love Rhubarb!I'm def going to try this :)
Posted by: beauty care | July 22, 2009 at 06:51 PM