When the CSA has rhubarb, we make cake! And jam is also on the list.
Prep time: 15 minutes
Baking time: 25 minutes
Cooling time: 10 minutes
Total time: 50 mins
Servings: 10 – 12 pieces
Ingredients
For the cake
- 300 gr flour
- 150 gr cane sugar
- 1/2 tsp salt
- 5 gr (1 tsp) baking powder
- 5 gr (1 tsp) baking soda
- 1/2 tsp cardamom powder
- 1/2 tsp cinnamon
- 120 ml neutral oil (sunflower)
- 300 ml oat milk (or other plant milk)
- 300 gr rhubarb, cut in 1-1,5 cm cubes
For the crumble
- 50 gr brown sugar (muscovado, cassonade, …)
- 20 gr oats
- 15 gr flour
- pinch salt
- 30 gr margarine
Instructions
- Preheat oven to 175°C fan. Line a ±24 x 32 cm oven dish with baking paper.
- In a big bowl, add all dry ingredients (flour, sugar, salt, baking powder & soda, cardamom and cinnamon) and whisk to combine.
- Add the oil & plant milk to the dry ingredients, and mix until you have a nice pourable but thick batter, without over mixing.
- With a spatula, fold the rhubarb pieces into the batter. Pour into prepared dish.
- In a small bowl, combine the ingredients for the crumble and mix with a fork / your fingers until small balls form (=not too long).
- Sprinkle crumble on top of cake batter.
- Bake in preheated oven 25-30 minutes, or until nicely golden and a cake tester inserted in the middle comes out clean.
- Let cool, remove from baking dish, cut in pieces and enjoy warm or cool.
It actually tastes better the day after & after a few hours in the fridge.
