Welcome to rhubarb season
It’s not a long period but it’s definitely a delicious one. Spring offers so many colors and flavors that make me want to have them all at once.
But I decided for rhubarb. This time 😉
I have to admit, the idea of baking with rhubarb took some time. It’s not as easy as baking with strawberries for example. And if you have never done it before I absolutely understand your concerns. But that’s why I came up with this super easy vegan recipe. It’s with an additional layer on top! A baked cream cheese. Feel free to give it a try!
This one is super easy, vegan and full of flavor!
- 250 g rhubarb ⎪for the base
- 150 g flour (I used spelt) ⎪for the base
- 90 g coconut blossom sugar (substitute with regular) ⎪for the base
- 85 ml freshly boiled water ⎪for the base
- 3 tbsp ground flaxseeds ⎪for the base
- 3 tbsp melted coconut oil ⎪for the base
- 1 tsp baking powder ⎪for the base
- 1 tbsp plant-based milk (I used oat) ⎪for the base
- 1/2 tsp ground tonka bean (or vanilla powder) ⎪for the base
- 300 g vegan cream cheese ⎪for the cream cheese layer
- 1 tbsp ground flaxseeds ⎪for the cream cheese layer
- 3 tbsp freshly boiled water ⎪for the cream cheese layer
- 50 g coconut blossom sugar (substitute with regular) ⎪for the cream cheese layer
- 1 pk vanilla pudding powder (organic & vegan) ⎪for the cream cheese layer
- powdered sugar
- almond pieces
-
Preheat your oven to 180℃/350℉. Grease a round cake tin (⌀ 8inch / 20 cm). Set aside.
-
Take a small bowl and combine 85ml freshly boiled water and 3 tbsp ground flaxseed. Mix well. Set aside.
-
In a large bowl mix all the dry ingredients for the base.
-
In a second bowl mix all the wet ingredients for the base including the flax-egg (flaxseed mixture).
-
Fold the wet mixture and the dry mixture together. Fill into your baking tin and set aside.
-
Wash, peel and cut the rhubarb into bite-sized pieces. Cover your cake with these and press the pieces gently into the batter.
-
In a small bowl combine 1 tbsp of ground flaxseed with 3 tbsp freshly boiled water for the cream cheese layer. Let sit for a few minutes to form a gel.
-
Take a large bowl and mix all the ingredients for the cream cheese layer together. Use a hand mixer for that. Combine well and add to your cake on top.
-
Put the cake into the oven and bake for about 55 minutes.
-
Once it's done, let cool down for approx. 10 minutes before getting it out of the tin. After that let cool completely. Serve with powdered sugar and almond pieces. Enjoy 😊
-
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshape you shot! And I'd love to see your recreations. 😉
If you make this recipe I’d be super happy (as always) to see your recreations.
Simply tag me over on Instagram @therawberry. I am looking forward to see your picture.
All the best,
Marie 😉
Share this:
