Rhubarb Cake

I've been debating whether I should post this recipe. Not because it wasn't good, because it was definitely gone in two days. But because I wanted to come up with a refined sugar-free version, and have not managed to do so yet. The second time I made the recipe, I used honey, but I forgot a key ingredient: applesauce. It came out feeling like lead. Of course, I ate it because I'll eat anything. But I don't think my parents ventured back for seconds. I haven't had time to attempt a third try yet.

I'm going to consider this rhubarb cake a work in progress. I would definitely make it again, but if I come up with a refined sugar-free one, I'll post that as well. Nonetheless, this version was delicious, and since it's dairy-free (and I've been dairy-free for over two weeks now), I decided to submit it for this month's Go Ahead Honey It's Gluten-Free! The theme for June is dairy-free delights, and it's being hosted by Z's Cup of Tea. Zoe's blog is relatively new to me, but I can see why it's so popular. If you stop by to check out the Go Ahead Honey roundup, I know you'll end up staying to see all of Zoe's delicious recipes.

Rhubarb Cake
Print-Friendly Option

Ingredients:
2 cups of Carol's Muffin and Quick Bread Mix (recipe below)
1/2 cup gluten-free rolled oats
1/2 cup soy milk (or your favorite non-dairy alternative)
1 egg
1/2 cup unsweetened applesauce
1 cup diced rhubarb
1 tsp. vanilla extract

Directions:

1. Preheat the oven to 375 degrees.
2. Stir the oats and flour mix together in a large bowl. 
3. In a separate bowl, whisk the egg, then whisk in the milk, applesauce, and vanilla extract. 
4. Pour the wet ingredients into the dry and stir just until mixed. Fold in the rhubarb. 
5. Pour cake into a 9 in. greased cake pan. Bake for 35 minutes.

Serves 8 

I used the leftover rhubarb to make a sauce to spread on the cake. It's best eaten fresh that day. If the cake is for another day, a more traditional frosting might work better, although I think it would also taste fine without any frosting.


Rhubarb Sauce

Ingredients:
1 cup rhubarb
1 Tbsp. agave nectar
1/2 tsp. vanilla extract
1/8 tsp. pumpkin pie spice
2 tsp. water
1 Tbsp. soy milk 

Directions:

1. In a small saucepan, bring all ingredients to a boil. 
2. Lower temperature and simmer uncovered for 8 minutes, until rhubarb is soft. 
3. Whisk in soy milk. 
4. Allow to cool for a few minutes, then puree in food processor

Carol's Muffin and Quick Bread Mix from Gluten-Free Quick & Easy
This is a great all-purpose flour for making cakes, muffins, or quick breads. You can make a bunch and store it for whenever you want to make a quick and easy treat.

1 1/2 cups sorghum flour
1 1/2 cups potato starch
1/2 cup tapioca flour 
1 1/2 cups cane sugar 
4 teaspoons baking powder
3 teaspoons xantham gum
2 teaspoons table salt

This recipe is linked to Seasonal Sundays. 

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