Hello lovelies, today I have another seasonal recipe for you: Rhubarb cake - 1 dough, 2 versions. A delicious and quickly made rhubarb cake in 2 different versions. You can use the quick dough for both an upside-down and a crumble cake with rhubarb. Both versions are super delicious and the recipe doesn’t contain much sugar, or you could also use birch sugar - that's what I did.
Rhubarb has season from April to June. It is not a fruit, it belongs to the family of the Polygonaceae and is therefore a stalk vegetable. Rhubarb is one of the lowest calorie foods: 100 grams have just 12 calories. The sour taste is caused by the high content of fruit acids such as apple, citric or oxalic acid. Incidentally, the acids and minerals in rhubarb have a detoxifying and blood-purifying effect.
And here is the recipe for rhubarb cake – 1 dough, 2 versions:
- 120 gr 4 oz. vegan ricotta (or curd/yogurt)
- 100 gr 1/2 cup margarine
- 150 gr 3/4 cup xylitol
- 100 ml 1/2 cup plant-based milk (e.g. soy, almond)
- 150 ml 3/4 cup sparkling water
- Juice & zest of 1 lemon
- 300 gr 2 1/3 cup flour (e.g. spelt)
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 Tbsp apple cider vinegar
- 2-3 rhubarb stalks
- 1-2 Tbsp margarine
- 2 Tbsp cane sugar
- 2-3 rhubarb stalks
- 50 gr 1/2 cup flour
- 25 gr 1/8 cup sugar
- 35 gr 1/4 cup margarine
- 20 gr 1/4 cup ground almonds
- Mix ricotta, margarine and sugar in a bowl (or food processor)
- Add milk, water, lemon juice and lemon zest
- Mix flour, baking powder, baking soda and salt and add it to the moist ingredients
- Finally add the apple cider vinegar
- Peel the rhubarb and cut it in pieces
- Grease a baking pan (26x16 cm/10x10“) with margarine, sprinkle the sugar on it and lay out a pattern with rhubarb
- Add half of the dough on top and bake at 180°C (356°F) for 20-30 minutes
- Turn it upside down when it’s straight out the oven and let it cool off
- Grease a baking pan (26x16 cm/10x10“)
- Peel the rhubarb and cut it in small pieces
- Mix it with the 2nd half of the dough, keep a few pieces and place them on top of the dough
- Put the dough into the baking pan
- Mix all ingredients for the crumbles and knead them crumbly (best with your hands)
- Spread them on top of the dough
- Bake at 180°C (356°F) for 20-30 minutes
- Let it cool off and sprinkle powdered sugar on top
Of course you can make only one version and make a whole baking tray. Simply double the ingredients for the topping and increase the baking time by 5-10 minutes.
Of course you can only make one of the two versions, a whole baking tray with crumbles or an "upside-down" cake. We really liked both versions, but of course everyone has a favorite. For me it's certainly the crumble cake, because I really like it with all the fruits. But the other version is also very delicious, as the tartness of rhubarb is a little stronger in taste.
It tastes even better when you add some almonds to the crumbles, which gives it a fine aroma and it goes along well with the rhubarb.
The upside-down cake turns out especially well when you lay out a nice pattern with the rhubarb. It’s easier than you think and it’s exciting to see what it looks like after baking.
Do you like rhubarb and if so, what are your favorite recipes? I already have a delicious recipe for muffins with rhubarb on the blog here, and also a version of our favorite banana bread with strawberries and rhubarb here, as well as a pie that’s perfect for Mother’s day. Next I want to try a savory recipe with rhubarb, that's been on my list for a long time.
Love, Verena
