Pastel de ruibarbo (1 bol, sin huevos, sin lácteos)

Esta 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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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Rhubarb Cake

Esta 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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Tiempo de preparación: 15 minutos minutos

Tiempo de cocción: 45 minutos minutos

enfriarse: 1 horas. hr

Tiempo Total: 2 horas horas

Curso: Postres

Tipo de cocina: American

Porciones: 16 rebanadas

Calorías: 181.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

Cake Batter

• ▢ 2 tazas de Harina para todo uso - (nota 1)
• ▢ 1 taza de Azúcar de caña sin refinar - (nota 2)
• ▢ 1 ½ cucharadita de Levadura en polvo
• ▢ ¾ cucharadita de Bicarbonato de sodio
• ▢ ½ taza de Aceite de oliva de sabor suave - (nota 3)
• ▢ 1 taza de Leche de almendras - (nota 4)
• ▢ 1 cucharada de Jugo de limon - (nota 5)
• ▢ 1 cucharadita de Canela
• ▢ 2 cucharaditas de Extracto de vainilla
• ▢ 2 ½ tazas de Ruibarbo - chopped in 0.4-inch cubes (1 cm)

Topping

• ▢ ⅓ taza de Unrefined cane sugar
• ▢ 2 cucharaditas de Canela
• ▢ 10 trozos Ruibarbo - cut into 0.8-inch chunks (2 cm)

Instrucciones para la impresión en alta definición

• 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.
• Vierta la mezcla en el molde preparado.
• 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.

Notas

notas 1: O harina de espelta blanca. La harina de almendras o la harina de avena no funcionarán. Para una versión sin gluten, use mi Guía de conversión a una dieta sin gluten.

notas 2: O cualquier edulcorante granulado que te guste, como azúcar, azúcar moreno o azúcar de coco.

notas 3: O aceite de canola, u otro aceite de sabor suave que te guste.

notas 4: Any dairy-free milk works, like oat milk, soy milk, or coconut milk.

notas 5: Fresh or bottled, it works with both!

Almacenaje: Store the cake in the fridge in a cake box for up to 4-5 days.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1rebanada (de 16 rebanadas) | Calorías: 181.1kcal | Carbohidratos: 30.1g | Proteína: 1.9g | Grasa: 7.1g | Grasa saturada: 1g | Grasa poli-insaturada: 0.9g | Grasa monosaturada: 5g | Sodio: 112.7mg | Potasio: 82.4mg | Fibra: 1g | Azúcar: 17g | Vitamina A: 21.2IU | Vitamina C: 2mg | Calcio: 64mg | Hierro: 0.9mg | Magnesio: 6.2mg | Fósforo 28.2mg | Zinc: 0.1mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina para todo uso – 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 Guía de conversión a una dieta sin gluten.
• Azúcar de caña sin refinar – 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.
• Levadura en polvo – This helps the cake rise and gives it a tender texture.
• Bicarbonato de sodio – This also contributes to the cake’s rise and reacts with the lemon juice to create a light crumb.
• Aceite de oliva ligero – This adds moisture and a rich quality to the cake. Canola oil or other light-flavored oils are also perfectly fine to use.
• Leche de almendras – This provides the necessary liquid for the batter, contributing to a moist cake. Oat milk, soy milk, or coconut milk also work well.
• Jugo de limon – This adds a bright, tangy flavor and activates the baking soda for proper leavening. You can use fresh or bottled lemon juice.
• Canela – This spice brings a warm, aromatic note that complements the rhubarb.
• Extracto de vainilla – This enhances the overall flavor of the cake with its sweet, comforting essence.
• Ruibarbo – 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.

Mezcla los ingredientes de la masa en un bol grande.

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).

Consejos de repostería de Carine

Permítanme compartir algunos consejos más para un pastel perfecto.

• 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.
• Sabor a almendra – Add 1/2 teaspoon of almond extract to the cake batter for a delicious almond flavor. Almond and rhubarb go so well together.
• Cobertura crujiente – 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.
• No mezcle demasiado – 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.

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