ito Kek na Rhubarb 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.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
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Kek na Rhubarb
ito Kek na Rhubarb 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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Servings: 16 hiwa
Mga Calorie: 181.1 kcal
Ingredients
cake Batter
- 2 tasa Flour ng Lahat-Lyong - (tala 1)
- 1 tasa Hindi Pinong Cane Sugar - (tala 2)
- 1 ½ kutsarita Paghurno Powder
- ¾ kutsarita Baking soda
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 3)
- 1 tasa Almond Milk - (tala 4)
- 1 kutsara Lemon juice - (tala 5)
- 1 kutsarita kanela
- 2 kutsarita Vanilla Extract
- 2 ½ tasa Rhubarb - chopped in 0.4-inch cubes (1 cm)
Tuktok
- ⅓ tasa Unrefined cane sugar
- 2 kutsarita kanela
- 10 mga chunks Rhubarb - cut into 0.8-inch chunks (2 cm)
tagubilin
- 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.
- Ibuhos ang batter sa inihandang kawali.
- 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.
Mga Tala
Tandaan 1O puting spelt flour. Hindi puwede ang almond flour o oat flour. Para sa gluten-free na bersyon, gamitin ang aking gabay sa pagpapalit na walang gluten.
Tandaan 2O anumang granulated sweetener na gusto mo, tulad ng asukal, brown sugar, o asukal sa niyog.
Tandaan 3O langis ng canola, o iba pang langis na may magaan na lasa na gusto mo.
Tandaan 4: Any dairy-free milk works, like oat milk, soy milk, or coconut milk.
Tandaan 5: Fresh or bottled, it works with both!
Imbakan: Store the cake in the fridge in a cake box for up to 4-5 days.
Pagkain
Paglilingkod: 1hiwa (mula sa 16 hiwa) | Mga Calorie: 181.1kcal | Carbohydrates: 30.1g | Protina: 1.9g | Taba: 7.1g | Saturated fat: 1g | Polyunsaturated Fat: 0.9g | Monounsaturated na taba: 5g | Sosa: 112.7mg | Potassium: 82.4mg | Hibla: 1g | Asukal: 17g | Vitamin A: 21.2IU | Bitamina C: 2mg | Calcium: 64mg | Iron: 0.9mg | magnesiyo: 6.2mg | Posporus: 28.2mg | Zinc: 0.1mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Flour ng Lahat-Lyong – 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 gabay sa pagpapalit na walang gluten.
- Hindi Pinong Cane Sugar – 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.
- Paghurno Powder – This helps the cake rise and gives it a tender texture.
- Baking soda – This also contributes to the cake’s rise and reacts with the lemon juice to create a light crumb.
- Banayad na Langis ng Oliba – This adds moisture and a rich quality to the cake. Canola oil or other light-flavored oils are also perfectly fine to use.
- Almond Milk – This provides the necessary liquid for the batter, contributing to a moist cake. Oat milk, soy milk, or coconut milk also work well.
- Lemon juice – This adds a bright, tangy flavor and activates the baking soda for proper leavening. You can use fresh or bottled lemon juice.
- kanela – This spice brings a warm, aromatic note that complements the rhubarb.
- Vanilla Extract – This enhances the overall flavor of the cake with its sweet, comforting essence.
- Rhubarb – 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.
Pagsamahin ang mga sangkap ng masa sa isang malaking mangkok ng paghahalo.
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).
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong cake.
- 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.
- Crunchy 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.
- Huwag Maghalo nang Labis – 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 tsart ng conversion na walang gluten gumamit ng mga harina na walang gluten.
Nagustuhan ito ng pamilya ko!
Salamat!