Easy Rhubarb Cake Recipe : Not excessively sweet, with a hint of sourness, and airy and fluffy in texture An easy cake made with rhubarb that has a hint of cinnamon! Choose whether you want to enjoy it with a cup of tea or a generous helping of custard. Not only is this vegan bake delicious and simple, but it also makes the most of the rhubarb that is in season.
Easy Rhubarb Cake Recipe
EQUIPMENT
-
Round Springform Tin with Spillproof Edge 25cm/10inch*
INGREDIENTS
- 240 g plain (all-purpose) flour
- 220 g caster (fine) sugar
- 125 ml rapeseed/sunflower/light olive oil
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 tablespoon cinnamon or to taste
- 300-500 g rhubarb cleaned and sliced into small chunks
- 200 ml soya milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- icing sugar to serve and to tasteÂ
See More :- Easy Baked Lemon Chicken Thigh – Easiest Recipe Ever
INSTRUCTIONS
First, the rhubarb should be cleaned, and then each stalk should be cut into little pieces.
First, you should lightly grease your cake tin, and then you should line the bottom with greaseproof paper. This will ensure that your cake tin is ready to use.
Start by preheating the oven to 180 degrees Celsius (Fan), which is equivalent to 350 degrees Fahrenheit (Gas Mark 4).
In a large bowl, use a whisk to combine the flour, sugar, baking powder, and baking soda. After the mixture has been thoroughly combined, proceed to set it aside.
Whisking the soy milk, apple cider vinegar, vanilla extract, and oil together in a jug of medium size until they are completely absorbed into the mixture is the best way to combine these ingredients.
The liquid mixture should then be transferred to the bowl that contains the dry ingredients, and it should be gently combined until it is entirely incorporated. Avoid combining things too much!
Initially, pour the cake mixture into the pan that has been prepared. After that, the rhubarb chunks should be distributed equally throughout the surface of the cake, and they should be lightly pressed down. The next step is to sprinkle a substantial amount of ground cinnamon over the cooked cake.
It is recommended that it be baked for around forty-five to fifty minutes, or until a toothpick that is placed in the middle of the cake comes out clean before being removed.
Before lavishly sprinkling the cake with icing sugar, it is important to wait some time for the cake to cool down.
You should find pleasure in serving others!
NotesÂ
Nutritional information is approximate, per 1 slice of cake based on 8 servings (without icing sugar) and should be treated as a rough guideline only.
For possible substitutes see Ingredients and substitutes.
For possible variations see Variations and Serving Suggestions for ways and accompaniments to serve this cake.
Easy rhubarb cake can be stored in the airtight container for up to 3 days. During really hot summer I would recommend you keep it in the fridge.
I wouldn’t recommend freezing.
TIPS
The best way to do this is to use cooking scales and an oven thermometer.
It matters a lot what size baking pan you use. My 25cm/10in round spring form tin works great, and it takes my cake anywhere from 45 to 50 minutes to bake.
If the cake pan isn’t very big, the cake might take longer to bake because it will be bigger.
I think you should do the skewer test after 45 minutes and then every 5 minutes until the stick comes out clean. This means the cake is ready.
Do not mix the batter too much. Do not mix too hard because you do not want to add too much air to the batter. Your spatula works well when you fold it in a nice, gentle way.
The skewer test is very helpful because it tells you if the cake is done or not.
When you put the skewer into the cake, keep in mind that there may be some wet rhubarb on it, so the stick might not come out dry even after the cake is fully baked.
That your stick doesn’t have any wet batter on it but is still a little moist is a sign that the cake is done. What if you can still see bits of batter on your skewer? Put it back in and check again in 5 minutes, and so on.
The cake’s top is getting brown. Cover your cake gently with metal foil if you see that the top is turning too brown but there is still time before it’s ready. This will keep it from changing colour too much.
NUTRITIONÂ
- Amount Per Serving
- Calories 367Calories from Fat 135 % Daily Value*
- Fat 15g23%
- Saturated Fat 2g10%
- Polyunsaturated Fat 2g
- Monounsaturated Fat 11g
- Sodium 85mg4%
- Potassium 268mg8%
- Carbohydrates 55g18%
- Fiber 2g8%
- Sugar 29g32%
- Protein 4g8%
- Vitamin A 152IU3%
- Vitamin C 6mg7%
- Calcium 115mg12%
- Iron 2mg11%
