Rhubarb Cake

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www.theconsciousplantkitchen.com

This 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/rhubarb-cake/ or scan the QR code here ➡️

Prep Time15

Cook Time45

cool down1

Total Time2

Servings: slices

Calories: 181.1kcal

Author: Carine Claudepierre

Ingredients

Blueberry Cake Batter

2 cups All-Purpose Flour (note 1)
1 cup Unrefined Cane Sugar (note 2)
1 ½ teaspoon Baking Powder
¾ teaspoon Baking Soda
½ cup Light Olive Oil (note 3)
1 cup Almond Milk (note 4)
1 tablespoon Lemon Juice (note 5)
1 teaspoon Cinnamon
2 teaspoons Vanilla Extract
2 ½ cups Rhubarb chopped in 0.4-inch cubes (1 cm)

Topping

⅓ cup Unrefined cane sugar
2 teaspoons Cinnamon
10 chunks Rhubarb cut into 0.8-inch chunks (2 cm)

US Customary - Metric

Instructions

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.
Pour the batter into the prepared pan.
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.

Notes

Note 1: Or white spelt flour. Almond flour or oat flour won't work. For a gluten-free version, use my gluten-free conversion guide.

Note 2: Or any granulated sweetener you love, like sugar, brown sugar, or coconut sugar.

Note 3: Or canola oil, or other light-flavor oil you like.

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

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

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

Nutrition