Denne Rhubarb Cake is a super-simple, 1-bowl cake recipe made with no eggs, no dairy, and no refined sugar, with a moist dough full of rhubarb.
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Rhubarb Cake
Denne Rhubarb Cake is a super-simple, 1-bowl cake recipe made with no eggs, no dairy, and no refined sugar, with a moist dough full of rhubarb.
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portioner: 16 skiver
Kalorier: 181.1 kcal
Ingredienser
Kagedejen
- 2 kopper Mel til alle formål - (note 1)
- 1 kop Uraffineret rørsukker - (note 2)
- 1 ½ teske Bagepulver
- ¾ teske Bagepulver
- ½ kop Olivenolie med mild smag - (note 3)
- 1 kop Mandelmælk - (note 4)
- 1 spiseskefuld Citronsaft - (note 5)
- 1 teske Kanel
- 2 teskefulde Vanille ekstrakt
- 2 ½ kopper rabarber - chopped in 0.4-inch cubes (1 cm)
topping
- ⅓ kop Uraffineret rørsukker
- 2 teskefulde Kanel
- 10 bidder rabarber - cut into 0.8-inch chunks (2 cm)
Instruktioner
- Preheat the oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- Wash the rhubarb stalks under cold tap water. Pat dry with absorbent paper to remove any dirt and water.
- Place on a chopping board and chop with a long, sharp knife into about 0.4-inch pieces (1cm). Also, cut 10 bigger 0.8-inch chunks (2cm) to use as decor on top of the cake. Set aside.
- In a mixing bowl, whisk all the dry ingredients: flour, sugar, baking powder, baking soda, and cinnamon.
- Add oil, almond milk, lemon juice, and vanilla extract. Use a rubber spatula to stir and form a smooth batter.
- Fold in the chopped rhubarb, and stir evenly to incorporate.
- Hæld dejen i den forberedte pande.
- Press the 10 bigger chunks of rhubarb on top of the cake batter.
- In a small mixing bowl, prepare the cinnamon sugar for the cake toppings. Add cinnamon and 1/3 cup of sugar, stir to evenly combine.
- Sprinkle the prepared cinnamon sugar all over the top of the cake, including on top of the larger chunks of rhubarb.
- Bake the cake in the center rack for 35-45 minutes at 350°F (180°C) until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool down in the pan for 10 minutes, then for 1 hour on a cooling rack before slicing into 16 squares.
Noter
Noter 1: Or white spelt flour. Almond flour or oat flour won’t work. For a gluten-free version, use my Guide til glutenfri konvertering.
Noter 2: Or any granulated sweetener you love, like sugar, brown sugar, or coconut sugar.
Noter 3: Or canola oil, or other light-flavor oil you like.
Noter 4: Any dairy-free milk works, like oat milk, soy milk, or coconut milk.
Noter 5: Fresh or bottled, it works with both!
Opbevaring: Store the cake in the fridge in a cake box for up to 4-5 days.
Ernæring
Betjener: 1slice (from 16 slices) | Kalorier: 181.1kcal | Kulhydrater: 30.1g | Protein: 1.9g | Fed: 7.1g | Mættet fedt: 1g | Flerumættet fedt: 0.9g | Enumættet fedt: 5g | Natrium: 112.7mg | Kalium: 82.4mg | Fiber: 1g | Sukker: 17g | Vitamin A: 21.2IU | Vitamin C: 2mg | Calcium: 64mg | Jern: 0.9mg | Magnesium: 6.2mg | Fosfor: 28.2mg | Zink: 0.1mg
Ingredienser og erstatninger
Dette afsnit giver dig alle mine tips til at vælge de rigtige ingredienser. For den fulde opskrift med mål, rul ned til opskriftskortet nederst i indlægget!Gå til den fulde opskrift
Du behøver kun et par enkle ingredienser for at lave denne opskrift. Her er hvordan du vælger og bytter dem.
- Mel til alle formål – This creates the main structure of your cake. You can also use white spelt flour here. Almond flour or coconut flour wouldn’t work. For a gluten-free version, use my Guide til glutenfri konvertering.
- Uraffineret rørsukker – This sweetens the cake batter. Other granulated sweeteners like white sugar, brown sugar, or coconut sugar are also good options. I also use it for the cinnamon sugar topping.
- Bagepulver – This helps the cake rise and gives it a tender texture.
- Bagepulver – This also contributes to the cake’s rise and reacts with the lemon juice to create a light crumb.
- Let olivenolie – This adds moisture and a rich quality to the cake. Canola oil or other light-flavored oils are also perfectly fine to use.
- Mandelmælk – This provides the necessary liquid for the batter, contributing to a moist cake. Oat milk, soy milk, or coconut milk also work well.
- Citronsaft – This adds a bright, tangy flavor and activates the baking soda for proper leavening. You can use fresh or bottled lemon juice.
- Kanel – This spice brings a warm, aromatic note that complements the rhubarb.
- Vanille ekstrakt – This enhances the overall flavor of the cake with its sweet, comforting essence.
- rabarber – This is the star of the cake, providing a unique tartness and tender texture. I put small chunks in the dough and longer sticks on top of the cake.
How to Make Rhubarb Cake
This cake is really easy to whip up in just a few minutes. Here’s how in pictures.
Chop the rhubarb in small dice for the batter and longer sticks for the top of the cake.
Combine the dough ingredients in a large mixing bowl.
Incorporate the rhubarb dice into the dough.
Transfer to a baking pan lined with parchment paper,
Add the cinnamon sugar on top and the rhubarb sticks.
Bake the cake on the center rack for 35-45 minutes at 350°F (180°C).
Carines bagetips
Lad mig dele et par flere tips til en perfekt kage.
- Reduce Tartness – If you find rhubarb too tart, try this simple trick: in a bowl, stir 3 tablespoons of flour with 3 tablespoons of sugar. Toss the 2 1/2 cups of chopped rhubarb in this mixture before folding it into the cake batter. This coating helps mellow the rhubarb’s acidity.
- Less Lemony – For a less lemony cake, you can skip the lemon juice in the recipe or swap it out for an equal amount of almond milk.
- Almond Flavor – Add 1/2 teaspoon of almond extract to the cake batter for a delicious almond flavor. Almond and rhubarb go so well together.
- Sprød topping – For a light, crunchy, nutty flavor, sprinkle sliced almonds or chopped pecans on top of the cake along with the cinnamon sugar.
- Even Chunks – Make sure your chopped rhubarb for the batter is in consistent 0.4-inch (1 cm) pieces so it cooks evenly within the cake.
- Overmix ikke – When combining the wet and dry ingredients and folding in the rhubarb, stir just until everything is combined. Overmixing can lead to a tough cake.
Recipes are mouthwatering, I just can’t stop asking for more. Thanks for your recipes very healthy.
Thank you for coming back here to bake with me!
Should I do anything different using frozen rhubarb?
I am pretty sure you can use frozen chunks of rhubarbs.
Could I use strawberries with this rhubarb? They compliment each other so well.
Absolutely, you can swap some of the rhubarb for finely sliced strawberries.
Highly recommend this recipe! I used frozen rhubarb that was 95% thawed out and it was yum. Great reviews from the entire family. Wondered if I could substitute spelt or any other flours because I’m trying to avoid wheat and maybe less sugar, using applesauce? This time I followed your recipe and it was excellent, thank you!!
Thank you! If you want to cut down sugar and don’t ind a less sweet cake, you can easily cut down a 1/3 cup – using only 2/3 cup. I wouldn’t add applesauce, it will add mositure turning the crumb gummy. Healthier flours will be white wholewheat or white spelt or use my gluten-free conversion chart to use gluten-free flours.
Min familie elskede dette!
Tak!