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Rhubarb Cake

What you need: 

Batter:
3/4 cup margarine (Earth Balance works great), softened
1 egg replacer (like Ener-g)
1 1/2 cups sugar
1 1/4 teaspoons baking soda
2 cups + 2 tablespoons flour
1 cup vegan sour cream or plain soy yogurt
1 teaspoon vanilla
3 cups chopped rhubarb

What you do: 

Topping: (optional) 1/2 cup brown sugar 1 teaspoon cinnamon 1 tablespoon margarine, softened
Cream margarine, egg substitute & sugar. Sift the remaining ingredients together in another bowl. Gradually add the dry ingredients to the margarine mix. Spread in greased 9 x 13 pan. Mix the topping ingredients until crumbly and sprinkle on top. Bake at 350 degrees for 45 minutes.

Preparation Time: 
60 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This is now my new favorite cake.  I used a mixed berry Whole Soy brand yogurt because that was all I had on hand.  It wasn't quite a cups worth so I used about a tablespoon of Tofutti sour cream as well.  So moist but not heavy, my boyfriend who doesn't like to eat much flour or sweets absolutely loved this.  I can't believe there haven't been more reviews or photos posted on this recipe.  I had been eyeing it for a long time.  Wish I hadn't waited so long to try it, fantastic!

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This is now my favorite dessert recipe! I made a few adjustments, but it still turned out great. Instead of plain soy yogurt, I used vanilla; instead of egg replacer, I used 1/4c. applesauce and i used frozen rhubarb instead of fresh. Thanks so much for sharing this recipe!!

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Anonymous

I'm glad it turned out for you!  I've been trying to steer away from sugar lately, and I'm going to be making this soon, so I'm going to try agave like you did.  Thanks for the review!

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Oh, WOW!  This cake is amazing.  I had lots of rhubarb from my CSA, so I looked for a recipe with ingredients I had on hand.  This was the closest I found, but I made some changes:  I'm not a fan of sugar, so I substituted one cup of agave for the sugar.  I used spelt flour.  I used soy yogurt.  It took over an hour to cook (I used an 8x8) and it was super moist and delicious.  We devoured it in one evening and will be making more again soon!

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