May 9, 2015

Perfect rhubarb cake



Sometimes when you are baking a cake and peek in the oven after 20 minutes, you can already see that it will be something really special. When I took this fresh  and amazingly smelling rhubarb cake out of oven, I was even more sure that it will be great. But when I finally cut it open and took a bite, I knew it was just perfection. At that moment I actually thought that I will not need any other rhubarb cake recipes ever again, because this was ideal. It's so fluffy and airy, has just the right amount of sweetness and contains a load of juicy rhubarb. Sprinkle it with a little bit of powdered sugar and you have a classic on your plate.

This cake also has a decent amount of coconut flakes in it. It gives so much to the texture and taste but the coconut taste doesn't dominate at all, so I didn't even mention it in the cake's name. This time I really wanted to make a square cake. I just imagined how I would have these fluffy rhubarb squares with powdered sugar on top. But of course you can also make a round cake. And why not to serve some fresh homemade rhubarb lemonade to go with the cake? Ah, simple pleasures in life!

I dedicate this cake to my dearest mom. Happy mother's day, my beautiful and wonderful mother!



Preparation time: 5 minutes active, 45 minutes passive. Total: 50 minutes.

Serves: 12 x 9 inch (32 x 24 cm) square baking dish or 10 inch (26 cm) round cake pan

PS! It is important to use a deeper and smaller baking dish not a large baking tray. If you use a baking tray, then the cake will be thinner and drier.

Ingredients:

  • ½ cup + 1 heaping Tbsp / 100 g whole wheat flour
  • 1 cup + 1 Tbsp / 175 g all-purpose flour
  • 1 ½ cup / 100 g coconut flakes
  • 2 heaping tsp baking powder
  • pinch of salt
  • ½ cup + 1 heaping Tbsp / 150 g sugar (I used Demerara)
  • a little bit under ½ cup (2/5 cups) / 100 ml vegetable oil (I used sunflower oil)
  • 1 ¼ cups / 300 ml plant milk (I used soy milk) or water
  • 1 tsp apple cider vinegar or white wine vinegar
  • 2 cups / 300 g chopped rhubarb

+ some powdered sugar for serving

Directions:

Preheat the oven to 350 F / 180 C. Mix the flours with coconut flakes, baking powder and salt. In an other bowl, whisk the sugar with oil until the sugar is more creamier. Add plant milk and vinegar. Whisk a little bit more. When the oven has reached its temperature, mix dry ingredients with wet ones, add rhubarb and gently mix it in. Pour the batter into a baking dish covered with parchment paper. Bake for 40-45 minutes at 350 F / 180 C. Let the cake cool for a few minutes before cutting it. Sprinkle with powdered sugar and serve.

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