Last week Celine posted about rhubarb. I haven’t eaten rhubarb since childhood. A lot of our neighbours had rhubarb plants in their gardens and we used to eat it raw and with sugar or in cake. When I saw Celine’s post it came to my mind that I have never made a rhubarb cake. When I went to the supermarket that day I realized that they had some of this vegetable. For the first time in my life I bought it! Not that I stole it before, it was always given to my family by neighbours. Now I live in a city and don’t know people who have rhubarb in their garden. I am sure there are many, but I just don’t know them. So I had to buy it. And for another “first time in my life” I made some rhubarb cake today. I wanted to make cupcakes at first, but then I thought it would also be nice to make a bundt cake. I wanted the cake to look similar to an apple cake and I didn’t want any “Rhabarber-Streusel”! And because I didn’t have enough dough for a real cake I used the bundt pan to “save some space”.

Rhubarb Bundt Cake

460 g (3.5 cups) rhubarb, chopped into small chunks +
110g (1 cup) sliced rhubarb for decoration (see photo below)
4 Tbsp. brown sugar
2 cups water

Place rhubarb and sugar in a saucepan, add water and cook for five minutes.
Drain rhubarb and set aside to cool. Your rhubarb should look like this now:

Preheat oven to 180°C /350°F

In a mixing bowl combine
200g (1 1/2 cups + 3 Tbsp.) dark wheat flour (Type 1050)
1 tsp baking powder
2 tablespoons corn starch
pinch of salt

In another mixing bowl combine
1/2 cup natural brown sugar (e.g. Rapadura, Sucanat etc.)
1/4 cup vegan white sugar
grated lemon zest (one lemon’s worth)
1/2 cup melted margarine
and beat until well combined

Then add
1/2 cup oat milk
the cooked rhubarb
and stirr in the dry ingredients until no lumps remain

Now grease your bundt cake pan and place rhubarb pieces on the bottom of the pan:

Fill the pan with your batter and place the rest of your rhubarb pieces on top, pressing them into the batter like this:

Bake for 40 to 45 minutes. Take the cake out of the oven, let cool for ten minutes, then remove from pan and let cool. You can serve it still warm or wait until it is completely cool. This cake will still be great or even better the next day. It is a moist cake with a texture similar to German apple cake and other German fruit cakes…and maybe to pumpkin pie…

After I made the rhubarb cake and still had some time, I made these great biscuits. The recipe is by Celine and they are fast and easy to make and their taste is adorable!

Lemon pepper biscuits

Celine, P. tasted them and said they were exactly like the bread I used to make. And they satisfied my cravings for the Lemon-pepper and Cheese Bread so well. I added a teaspoon of rosemary and crushed garlic to the dough and also threw some salt into it and didn’t put any on top. Oh, and some nutritional yeast flakes. They were so good, they are already gone!
Thank you so much!