Rhubarb Cake

Rhubarb Banana Cake

Spring is all over the garden right now. And one of the most elegant and giant plant is rhubarb. The huge size of the leaves makes me feel like in the jungle and I love it. This rustic and antic plant is also a childhood memory. 

Every year, I try to go behyond my mom's delicious rhubarb tart. And this time, I chose to make a cake with it. This rhubarb cake is vegan and I only used coconut sugar to soften the sour sticks and create kind of caramel with it.

Rhubarb goes so beautifully with ginger and banana, they came in the recipe.

 

 

 

 

 

This is a recipe for 4 persons, or small mold:

- 3 rhubarb stems

- 35 gr. of coconut oil

- 3 tbsp. of coconut sugar

- 1 thumb of fresh ginger

- 1 ripe banana

- 1/2 package of bakin powder (5 gr.)

- 100 gr. of whole wheat flour

- 4 tbsp. of oat milk

 

Marinating Rhubarb sticks

1/ The day before, or at least a couple of hours before, I peeled the rhubarb stems, cleaned them and cut them in short sticks. I sprinkled on top 3 tablespoons of coconunt sugar and I left it covered. If you leave it for 2h, leave on the kitchen counterop. If it will stay overnight, I put it in the fridge. What we are looking for is that the juices of the rhubarb and the coconut sugar makes a kind of syrup.

2/ The day after, first turn on the oven at 180C.

3/ In a mold, get together the rhubarb syrup you got from marinating the stems. Reserve the sticks for later. Add 35 gr. of coconut oil and grate a thumb of fresh ginger. Put it in the oven till you finish the batter and you get a bubbly very light caramel.

4/ Mash the banana, add the rest of ingredients: oats milk, flour, and baking powder. You should get a pretty smooth batter.

5/ Take the mold out of the oven. Make sure you spread the caramel inside the mold just by turning, swirling the mold in order to cover the whole insied. Then place in the bottom the sticks of rhubarb. If you are patient, feel free to place them nicely. If not, just pour them in the bottom making sure they are covering the bottom and are soaked into the caramel.

6/ Put back in the oven for 20 min till 30 min. Check of the cake is baked by inserting a knife in the middle. If it comes back cleaned, it is ready.

7/ Take it out and leave it for 10 min to cool down before un-molding. This way, you make sure the caramel cool down and will be easy to unmold. Let it cool and serve with some fresh strawberries for example.

 

 

Rhubarb and Banana Cake

8/ I am totally fan with the ginger and rhubarb mix. It is just amazing! This cake covers almost all my taste obessions, allowing to use really little unrefined sugar. The rhubarb on top of the cake is like jammy, with the ginger kick and the sweetness of the caramel. Then you have the moist of the banana cake underneath that is so comforting and goes so well with the sour spicy top. Truly, the balance is super yummy!

 

What is your favorite rhubarb recipe? 

 

You will find more of my rhubarb recipes on the blog here:  4 original recipes to change how you eat rhubarb

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