Aceasta Tort cu rubarbă 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.
Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!
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Tort cu rubarbă
Aceasta Tort cu rubarbă 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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porţii: 16 felii
calorii: 181.1 kcal
Ingrediente
Tort Batter
- 2 cupe Faina de toate scopurile - (nota 1)
- 1 ceaşcă Zahăr din trestie nerafinat - (nota 2)
- 1 ½ linguriță Praf de copt
- ¾ linguriță Praf de copt
- ½ ceaşcă Ulei de măsline cu aromă blândă - (nota 3)
- 1 ceaşcă Lapte de migdale - (nota 4)
- 1 lingură Suc de lămâie - (nota 5)
- 1 linguriță Scorţişoară
- 2 lingurițe Extract de vanilie
- 2 ½ cupe Rubarbă - chopped in 0.4-inch cubes (1 cm)
Topping
- ⅓ ceaşcă Zahăr din trestie de zahăr nerafinat
- 2 lingurițe Scorţişoară
- 10 bucăți Rubarbă - cut into 0.8-inch chunks (2 cm)
Instrucțiuni
- 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.
- Se toarnă aluatul în tigaia pregătită.
- 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.
notițe
Notă 1: Or white spelt flour. Almond flour or oat flour won’t work. For a gluten-free version, use my ghid de conversie fără gluten.
Notă 2: Or any granulated sweetener you love, like sugar, brown sugar, or coconut sugar.
Notă 3: Or canola oil, or other light-flavor oil you like.
Notă 4: Any dairy-free milk works, like oat milk, soy milk, or coconut milk.
Notă 5: Fresh or bottled, it works with both!
Stocare: Store the cake in the fridge in a cake box for up to 4-5 days.
Nutriţie
servire: 1felie (din 16 felii) | calorii: 181.1kcal | Carbohidrați: 30.1g | Proteină: 1.9g | Gras: 7.1g | Grăsime saturată: 1g | Grăsimi polinesaturate: 0.9g | Grasime monosaturata: 5g | Sodiu: 112.7mg | Potasiu: 82.4mg | Fibră: 1g | Zahăr: 17g | Vitamina A: 21.2IU | Vitamina C: 2mg | Calciu: 64mg | fier: 0.9mg | Magneziu: 6.2mg | Fosfor: 28.2mg | Zinc: 0.1mg
Ingrediente și înlocuiri
Acest paragraf vă oferă toate sfaturile mele despre alegerea ingredientelor potrivite. Pentru rețeta completă cu măsurători, derulați până la fișa cu rețete din partea de jos a postării!Accesați rețeta completă
Ai nevoie doar de câteva ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.
- Faina de toate scopurile – 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 ghid de conversie fără gluten.
- Zahăr din trestie nerafinat – 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.
- Praf de copt – This helps the cake rise and gives it a tender texture.
- Praf de copt – This also contributes to the cake’s rise and reacts with the lemon juice to create a light crumb.
- Ulei de măsline ușor – This adds moisture and a rich quality to the cake. Canola oil or other light-flavored oils are also perfectly fine to use.
- Lapte de migdale – This provides the necessary liquid for the batter, contributing to a moist cake. Oat milk, soy milk, or coconut milk also work well.
- Suc de lămâie – This adds a bright, tangy flavor and activates the baking soda for proper leavening. You can use fresh or bottled lemon juice.
- Scorţişoară – This spice brings a warm, aromatic note that complements the rhubarb.
- Extract de vanilie – This enhances the overall flavor of the cake with its sweet, comforting essence.
- Rubarbă – 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.
Combinați ingredientele aluatului într-un bol mare de amestecat.
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).
Sfaturile de copt ale lui Carine
Permiteți-mi să vă împărtășesc câteva sfaturi pentru un tort perfect.
- 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.
- Topping crocant – 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.
- Nu amestecați în exces – 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.
Familiei mele i-a plăcut asta!
Mulțumesc!