A couple of weeks ago I made a rhubarb pie. This week, I finished the recipe for a rhubarb cake. I consist of a layer of sponge cake, a layer of rhubarb, and a layer of brown sugar.
The sponge cake layer is a little unusual since it is very moist due to the large mount of apples it contains (instead of eggs). However, I really like this texture, since it is easier to eat/swallow than a dry cake. I hope you like it, too!
Vegan Rhubarb Cake
Equipment
- Springform pan (25 cm in diameter)
Ingredients
The cake
- 6 apples
- 225 g sugar
- 1 dl water
- 150 g vegan butter
- 300 g flour
- 4 tsp baking powder
- 500 g rhubarb
Sugar-oat-layer
- 75 g vegan butter
- 150 g brown sugar
- 50 g oats
- 50 g coconut desiccated
- 1 tbsp cinnamon
Instructions
The cake
- Peel and cut the apples into cubes
- Cook the apples with sugar and water until tender (about 10 minutes) in a saucepan without a lid
- Mash the apples by blending them in a blender
- Add the apples to a bowl with 150 g butter and stir until the butter has melted
- Mix flour and baking powder in a different bowl
- Pour flour into the applesauce and stir till combined
- Rinse and cut the rhubarb into cubes / pieces
- Lubricate the spring form with a bit of vegetable butter or oil
- Pour the dough into the springform pan. Sprinkle with rhubarb on top
- Bake the cake in the oven at 190° C for 35-40 min
Sugar-oat-layer
- Make this layer while the cake is in the oven
- Chop the rest of the vegan butter
- Mix butter and brown sugar in a bowl until there are no more lumps of butter or sugar
- Mix oatmeal, desiccated coconut, and cinnamon into the butter mixture and stir until the dough has an even texture
- Remove the cake from the oven after it has baked for 35-40 minutes and sprinkle the cake with the oatmeal layer
- Bake the cake for 20 min more at 190° C