When I started seeing rhubarb at the Studio City Farmers’ Market last year, I remembered that when I was little we had a neighbor who grew rhubarb in his garden. I felt like there was a cake my Mom would make with it, and when I called her she remembered and found the recipe to send to me. Once I tried it, I realized why just seeing the rhubarb made me so happy. Ah, food memories… you’re the best.
This is one of my all-time favorite cakes, and I think I’ve become obsessed with rhubarb because of it. I realized that in all the times I’ve made it I’d never posted about it, and I had to remedy that. It might not look like the prettiest thing, but don’t let that trick you into thinking that you won’t end up eating the whole pan. The rhubarb makes it super moist, and gives it an amazing flavor – not too tart, but not overly sweet either. I’m trying to keep my distance from it right now, because I could easily do some serious damage!
This cake was really easy to veganize, and if you don’t tell the people you serve it to that it’s dairy and egg-free, they’ll never know the difference. Of course you don’t have to share it if you don’t want to! I made a few tweaks like reducing the sugar a bit, but it’s still plenty sweet. I plan to experiment with this recipe more, maybe adding a crumb top or adding some strawberries in too. For now, though, this version makes me very happy. I’m trying so hard to control myself from grabbing another piece as I look at that picture! I think I’m in trouble.
1 cup soy milk
1 teaspoon apple cider vinegar (you can also use white vinegar or lemon juice)
1/2 cup (4 oz.) non-dairy margarine
1 1/4 cups sugar
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons warm water
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
3 cups diced rhubarb (about 6 stalks, depending on their size)
For the topping
2 tablespoons sugar
1/2 teaspoon cinnamon
Preheat the oven to 350 degrees.
Mix the vinegar into the soy milk and set aside. Measure the flour, baking soda and salt into a bowl and whisk to combine. Set aside.
Cream together the margarine and sugar. Mix the egg replacer with the warm water, and add this along with the vanilla extract to the creamed mixture. Mix well, scraping down the sides as needed. Add in the soy milk mixture.
Add the flour mixture, and mix just until combined. If you’re using an electric or stand mixer, fold the rhubarb in by hand.
Pour the batter into a greased 8 x 11-inch pan. Mix the sugar and cinnamon for the topping together and sprinkle evenly over the batter. Place the pan on the middle rack in the hot oven. Bake for 20 minutes, rotate the pan around, and bake for an additional 20 minutes. It’s done when the top is lightly brown and a cake tester comes out clean – don’t hesitate to let it go longer or take it out sooner, the baking time will vary based on your oven. Let the cake cool before you cut it, if you can wait! And try not to eat the whole thing like I usually do…