It's Rhubarb Season!
Aktualisiert: 22. Aug. 2021
*not ideal for low inflammatory diet*
It’s the season for rhubarb. Finally! All these delicious fruits we get to eat in spring are just absolutely amazing. And it makes us go from “Yaaay! We’ll eat super healthy and have all these great fruits and veggies” to “Yaaaay! We can bake all these delicious cakes and fruit tarts!” within minutes. Do you guys feel the same?
So rhubarb is something we only started appreciating some time ago. I don’t know why, but as a child I thought it was too healthy. Now, I love it. Dario’s been a huge fan since a while. We even got these rhubarbs from his mother’s garden. Thanks a lot mother in law!
So while we were contemplating what to do with these beautiful rhubarbs, we saw all these cakes and crumbles pop up on Instagram. We were inspired immediately. We were looking for a vegan recipe and did find a couple. But none really got us excited. So we took the risk and just whisked something together. The result: two different rhubarb cakes, cause we had too much cake batter. And both were surprisingly good.
We don’t like it too sweet, so you won’t get a massive sugar rush from this recipe. But don’t be fooled. It’s got enough sugar in it… So forget the “it might be healthy”-thought. Just enjoy and indulge :)
Here we go!
2.5 dl almond milk
1 tbsp of fruity vinegar (such as apple cider vinegar or we used raspberry vinegar)
500g whole wheat flower
250g ground almonds
1 tbsp baking powder
Pinch of salt
Juice of an orange or blood orange (depends if you like it sweet or not so sweet)
1.3 dl coconut oil (melted)
Heat your oven to 180 degrees Celsius
Oil your baking tin with some coconut oil
Mix flour, ground almonds, sugar, baking powder and salt in a bowl
Mix vinegar, juice and almond milk in a separate bowl
Add the fluids to the solids and gently stir by folding until everything is combined
Add the coconut oil
Mix gently till you get a smooth texture
Cake it up
Depends on with version you want: If you just want a thin cake, then slice up the rhubarb in fancy looking squares and arrange them on top of the cake batter, which was poured into a cake form. Then add some sugar and almonds, so the top of the cake will be caramelized and will receive a crunchy texture.
If you want something chunky, then first pour in a layer of batter, then cut up rhubarb so it fits into the cake form, top off with some sugar and almonds. Then add the next layer of batter and repeat the process with rhubarb, sugar and almonds.
Bake for 60 minutes or until a toothpick comes out totally clean. Enjoy with friends or all by yourself :-)
Let us know, if you liked the recipe. More of a traditional cake fan? Try this vegan lemon cake instead.