cake

Rhubarb Coffee Cake

Rhubarb is in season which means I’ve been experimenting with different recipes to enjoy. Stewed rhubarb has been a easy go-to as we eat a lot of porridge in the house. I’ve made strawberry rhubarb galettes and now on to my favourite recipe so far this rhubarb coffee cake with rhubarb icing glaze.

Rhubarb Coffee Cake

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Servings 6 people

Ingredients

Rhubarb Cake

1/2 cup butter
1 1/2 cup white sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup vegan buttermilk (1 cup oat milk & 1 tsp vinegar)
2 cups rhubarb, chopped
1 tbsp all-purpose flour
1/4 cup butter
2 tsp ground cinnamon
1 cup brown sugar

Rhubarb Glaze

2 tsp butter
3 tbsp rhubarb, finely chopped
1 cup icing sugar
2 tbsp oat milk
pinch of salt

Instructions

Rhubarb Cake

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with vegan buttermilk to creamed mixture.
Toss chopped rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
Blend together 1/4 cup butter, cinnamon, and brown sugar; sprinkle evenly over batter.
Bake at 350 degrees F for 45 minutes.

Rhubarb Glaze

Melt butter in a small saucepan over low heat.
Add rhubarb and gently cook until softened, about 3-4 minutes, swirling often to avoid the butter from browning.
Remove from heat and add icing sugar and milk or heavy cream. Place the pot in the sink and with an immersion blender (or in a blender), puree the mixture until creamy then add a pinch of salt.
Once the cake has fully cooled, pour the glaze on top.

Strawberry Shortcake

Make this totally unforgettable summer dessert Strawberry shortcake completely from scratch. With only a handful of basic ingredients, you can make tall fluffy sweet biscuits. Layer them with juicy strawberries and 3 ingredient fresh whipped cream.

Strawberry Shortcake

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Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 eggs separated
1 tsp lemon juice
1 1/4 cups sugar
1/2 cup butter unsalted and softened
1 tsp vanilla extract
1/2 cup oat milk

Vanilla Strawberries

1/2 tsp vanilla extract
1 1/2 cup sliced fresh strawberries
1 tbsp sugar

Whipped Cream

1 1/2 cups whipping cream
1 tbsp sugar
1 tsp vanilla extract

Garnish

Fresh strawberries, whole or cut into wedges for garnish

Instructions

Cake

Preheat the oven to (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff peaks form. Set aside. In a third bowl, beat the remaining sugar, butter, egg yolks, and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the oat milk. Stir a quarter of the meringue into the batter to lighten it. With a spatula, gently fold in the remaining meringue. Pour into the prepared pan. Bake for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Unmould immediately and let completely cool on a wire rack.

Vanilla Strawberries

Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod. In a bowl, combine the strawberries, sugar and vanilla extract. Set aside.

Whipped Cream

In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.

Assembly

Cut the cake in half horizontally to make two slices. Spread 1 cup of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.