Tuesday, June 22, 2010

Rhubarb Cake (Gluten and Dairy Free)


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. 

12 comments:

Alea said...

It looks delicious! I love the idea of having the cake topped with a rhubarb sauce.

Maggie said...

Yummy! I want some of the rhubarb sauce please.

briogusto said...

Ohhhh. Rhubarb is such a lovely summer treat. This sounds delicious. Especially with a scoop of vanilla ice cream - or even the coconut ice cream for non-dairys!

Fayinagirl (means Free One) said...

That cake looks so good. It reminds me of the goodies my grandmother used to make. She loved rhubarb.

gfe--gluten free easily said...

Gorgeous photos, Iris! Is that a tablecloth or a counter top? Whatever it is, I want it! I can't look at that color blue without being very happy. And, gosh, it's a wonderful backdrop for your beautiful cake. Another dairy-free person ... the numbers are spreading. I ate some dairy on vacation and sampled a cookie with some butter yesterday, but I'm anxious to be 100% df again. I can see the effect when I am not. I'm sure you'll come up with a refined sugar recipe later. Maybe just use coconut sugar?

Hugs,
Shirley

Iris said...

Thanks Shirley! It was a really random scarf I grabbed off the floor of my mom's day care. I've been dairy-free for 18 days now...I'll know it's a lifestyle change when I stop counting the days. ;)

Pure2raw twins said...

YUM! Never had rhubarb...but this makes me want to try it!

Aubree Cherie said...

Ooo!!! Oooey Gooey deliciousness! This looks fantastic. I don't even like rhubarb, but I bet I would try this anyway because I wouldn't be able to help myself, haha!

~Aubree Cherie

Stephanie said...

HM, this looks perfectly moist and yummy. I will have to try this with my rhubarb sitting in the fridge... hope you are well!

The Gluten-free 'Dish' said...

Ok, I must admit that I have never eaten rhubarb and now I am so curious to know what it tastes like (only after seeing your delightful photos!

Maggie said...

Okay I just saw this again in Zoe's roundup. That sauce kills me every time I see it. I must try it! Rhubarb season is over. Just picked strawberries today!

Zoe @ Z's Cup of Tea said...

Thanks for sharing this cake in the round-up and thank you for your kind words, Iris. :)

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