Wonderful served warm from the oven, this flavourful combination of fluffy vanilla cake, strawberries, and rhubarb is a scrumptious summer treat!
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| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
9 inch pie
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Ingredients
- 1/3 cup vegan butter
- 1/2 cup sugar I use the organic sugar from Kirkland.
- 2 Tablespoons egg replacers I used Bob's Red Mill to keep the cake light and fluffy but you could use the flax eggs.
- 6 Tablespoons water To dissolve the egg replacer.
- 1 1/2 teaspoons vanilla
- 1 1/2 cups unbleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plant mik
- 1/2 cup finely chopped rhubarb
- 15-20 fresh strawberries washed and stems removed.
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 350 degrees F.
- Grease a pie pan or a 9 inch cake pan.
- In a mixing bowl, beat together the butter and the sugar. Add the egg replacers and the vanilla and beat until light.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry ingredients with the milk mix to the mixing bowl and beat for a minute until smooth. Don't overmix.
- Fold in the chopped rhubarb.
- Spoon the cake batter into the pan. Spread evenly and gently.
- Cut strawberries in half and arrange the halves gently on the cake.
- Sprinkle with a little organic sugar for a crispy top! Optional but great!
- Bake until the cake springs back when you touch it, about 40 minutes. Some vegan whipped cream or ice cream would be good with this but it is great just as it is! Enjoy!
Recipe Notes
This was the before-being-baked picture! I made the first one without rhubarb and it was good, too!
