I was never very successful with my own rhubarb plants, but a friend of mine has got an almost creepy thriving rhubarb plant in her garden.
And this week she gave me another bag of fresh harvested rhubarb stalks. Yay!
I have always wanted to make a vegan and gluten-free rhubarb cake. The result was pretty impressive. Next time I’ll try it with a little less dough though. The recipe will then be updated.
For a 27x17cm tray you’ll need:
For the filling:
1/3 cup (50g) cashew nuts
3/4 cup (90g) dates
1 cup water
1 heaped tablespoon corn starch
2 teaspoon vanilla essence
3/4 cup water
For the dough:
3/4 cup (90g) sweet sorghum flour
1/4 cup (45g) brown rice flour
1 pinch salt
1/2 teaspoon Xanthan gum
1.5 teaspoon baking powder
1/4 cup (40g) dates with 1/2 cup water
1 tablespoon olive oil
1/2 tablespoon apple cider vinegar
1/4 cup water
I prefer to start with the filling.
Wash and peel the rhubarb and cut it into approx. 1 inch long pieces.
Blend the cashew nuts with the dates and 1 cup water until they are a smooth paste.
Pour approx. 2/3 third of the mixture into a medium sized pot. Add 3/4 cup of water to the pot and bring to boil while stirring constantly.
Add the corn starch and vanilla essence to the remaining mixture and stir well.
Once the mixture in the pot starts to boil, take it off the stove and pour in the vanilla-cornstarch mixture. Flush the mixer with a little water and add it to the pot, so as not to waste the goodness 🙂
Bring it to boil while stirring constantly and let it cook for approx. one minute.
Add the rhubarb to the vanilla pudding in the pot and stir it through to combine. Put aside.
Now comes the dough.
Preheat the oven to approx. 190°C
In a bowl mix the sorghum flour, brown rice flour, salt, Xanthan gum and baking powder.
Blend 1/3 cup dates with 1/2 cup water until it is a smooth paste.
Add it to the dough. Rinse the mixer with another 1/2 cup water and add to the dough.
Pour in the olive oil and apple cider vinegar and mix for a short time.
Transfer the dough to the greased baking tray, spread it evenly and line the borders also.
Then add the vanilla-pudding-rhubarb mixture and spread it evenly.
Place in the oven and bake for 40 minutes at approx. 190°C, until the top is golden brown and the pudding is set.
Let it cool down properly and chill before serving. I believe it tastes better a day later because the rhubarb spreads its flavour through the pudding creme. Hmmmm…..
And then…enjoy! 🙂