What to make with that fresh spring rhubarb? This is it!! A moist, fluffy cake enhanced with orange and fresh ginger is the perfect base for the perfectly sweet-tartness of the carmelized rhubarb!
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| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
pan cake
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Ingredients
"Topping"
- 2/3 cup brown sugar
- 3 Tablespoons Earth Balance or other vegan butter, melted
- 3 cups sliced fresh rhubarb
- 1/4 teaspoon cinnamon
- 2 Tablespoons brown sugar
Cake
- 1/3 cup soft vegan butter
- 1/2 cup sugar
- 2 egg replacers I used Bob's Red Mill to keep the cake light and fluffy but you could use the flax eggs.
- 1 1/2 teaspoons vanilla
- 1 1/2 cups flour I used all-purpose.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plant milk
- 1 teaspoon finely grated orange rind
- 3/4 teaspoon finely grated fresh ginger
Ingredients
"Topping"
Cake
|
Rate this recipe!
|
Instructions
"Topping"
- Preheat oven to 325 degrees F.
- In a 10 inch cast iron pan, combine butter and brown sugar.
- Spread the sliced rhubarb evenly over the pan and sprinkle with t mix of cinnamon and sugar.
Cake
- 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 grated orange rind and the ginger to the plant milk.
- Add the dry ingredients with the milk mix to the mixing bowl and beat for a minute until smooth. Don't overmix.
- Spoon the cake batter over the rhubarb in the pan. Spread evenly and gently.
- Bake until the cake springs back when you touch it, about 40 minutes. Cool for about 10 minutes. Invert on to a serving plate. It is delicious when served warm. Some vegan whipped cream or ice cream would be good with this but it is great just as it is! Enjoy!
Recipe Notes
This is where it all began!! Thanks, Hershel!
