October 2nd, 2008
My friend made this coffeecake at my bridal shower way back in my “fiance” days. It was amazing. A gift at my bridal shower was a recipe compilation from my friends and family (they each submitted a recipe and a photo of them and it was all combined into an album for me). Included in this lovely book that sits on my cookbook shelf is the same coffeecake recipe, which I veganized and added a crumb layer (adapted from VWAV) on top for more tastiness. This recipe uses a LOT of rhubarb, so if you have an abundance, rejoice, and if you do not, feel free to cut the recipe in half.
I adore rhubarb and spent my childhood eating rhubarb jam and rhubarb bread throughout many summers. My parents had a huge patch of rhubarb in their garden and to me, rhubarb has always been free. I had no idea how expensive it is until I moved west and didn’t have my mom nearby to make me jam and bread. One day I’ll grow it in my yard too, but first I need a yard. Rhubarb, relative of the humble buckwheat, doesn’t need much love to grow in the Pacific NW and it will survive year after year without complaint. Be warned that the leaves are toxic and consume only the stems. The roots have medicinal uses as a laxative. The stems are high in Vitamin C, fiber and calcium. It can also help in reducing risks of cancer, reduce high blood pressure and is an antioxidant. I love it for it’s tart flavor and the fact that it signifies to me that it is spring or summer. My all-time favorite use of rhubarb is in a pie with strawberries, but this recipe is a close second.
Yields: 12 servings depending on how greedy you are.
- 1 Tbl flax seeds, ground
- 3 Tbl water
- 1/4 cup ap flour
- 3 Tbl evaporated cane juice/sugar
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1 Tbl canola oil
Cake ingredients, continued
- 3 Tbl applesauce
- 2 cups evaporated cane juice (or sugar of choice)
- 2 Tbl molasses
- 1 cup canola oil
- 4 cups rhubarb stems, medium dice
- 2.5 cups ap flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cardamom (or not, I love it)
- Preheat oven to 300 degrees F and get out your 9×13″ pan or 2 loaf pans.
- Whisk together flax meal and water and set aside.
- Make crumb topping: Mix flour, sugar and spices in a small bowl and mix together (whisk, fork, fingers) while drizzling oil in. Once it becomes crumb-y, set it aside. It’s possible you may need less or more oil depending on where you live, the age of your flour and the humidity in the air.
- In a medium bowl, mix together applesauce, sugar, molasses, oil and flax/water goo.
- In a separate bowl, mix together flour, salt, baking soda, baking powder, cinnamon and cardamom.
- Add the dry ingredients to the wet ones and mix until JUST combined.
- Fold in rhubarb and pour into pan(s). Top with crumbs.
- Bake for one hour or until a knife inserted comes out clean.
- Cool on a wire rack and eat.
This coffeecake freezes really well if you make a full batch and don’t want to o.d. on rhubarb. I wrap mine in aluminum foil and freeze and when I’m ready for more, I defrost it in the fridge overnight. It’s really satisfying for breakfast and just remind yourself that rhubarb is a vegetable, so you can start your day off right.