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.
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)
1/2 cup unsweetened applesauce
1 cup diced rhubarb
1 tsp. vanilla extract
- Preheat the oven to 375 degrees.
- Stir the oats and flour mix together in a large bowl.
- In a separate bowl, whisk the egg, then whisk in the milk, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry and stir just until mixed. Fold in the rhubarb.
- Pour cake into a 9 in. greased cake pan. Bake for 35 minutes.
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.
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
- In a small saucepan, bring all ingredients to a boil.
- Lower temperature and simmer uncovered for 8 minutes, until rhubarb is soft.
- Whisk in soy milk.
- Allow to cool for a few minutes, then puree in food processor
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.