Comments on: Vegan Rhubarb Coffeecake Recipe

By: Greta

Greta — Tue, 14 Sep 2010 13:01:16 +0000

Hi, I was reading your post and I just wanted to say thank you for putting out such excellent content. There is so much crap on the internet these days its difficult to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out very nice! I'm extremely eager to try your variation of it though, it looks fantastic. I think you might enjoy those recipes, they're very good. Thanks for the article and tips.

By: kimmykokonut

kimmykokonut — Tue, 18 May 2010 18:04:44 +0000

I never peel rhubarb. If it is quite stringy you can peel it like you would celery but since you are slicing the rhubarb I wouldn’t bother. Let me know how it comes out!

By: Barbara Brenkworth

Barbara Brenkworth — Mon, 17 May 2010 21:28:16 +0000

I’m wondering whether you peel the rhubarb? I have some other recipes which call for peeling – this recipe did not say. I am not familiar with cooking rhubarb and just got a batch as part of a CSA delivery I picked up today and am trying to figure out how to cook it! I don’t know enough to assume whether it needs to be peeled. Help!

By: kimmykokonut

kimmykokonut — Tue, 23 Jun 2009 16:12:32 +0000

AP Flour is all-purpose flour. It is a blend of flours and the protein level is somewhere in the middle in the range of flours. Do not use bread flour as the gluten content is too high and will make the cake too tough. Feel free to use pastry flour, I really like the whole wheat pastry flour that Bob’s Red Mill makes. You can use whole wheat flour if you want but the texture will change a little.

By: alex

alex — Fri, 19 Jun 2009 01:06:27 +0000

O.K. …. total ignorance I guess, but I’m looking at this recipe and others and am enthused, ……. but have no idea what you mean when you say “AP flour”.
Looking forward to making many new recipes but need someone to tell me what AP flour is.
Do I come back to this particular recipe site, or will there be a reply to my email address.
Thanks in advance

By: kimmykokonut

kimmykokonut — Tue, 14 Oct 2008 03:23:25 +0000

Thanks for the comments. Elizabeth, a lot of my non-vegan friends love this coffeecake as well, so feel free to share it with everyone. It’s really moist and you can use less rhubarb if you want less. But I love dense and moist coffeecakes!

By: Elizabeth

Elizabeth — Mon, 06 Oct 2008 20:35:22 +0000

This recipe does look delicious! I will be pointing my “vegan” readers to this one.
Thankyou for sharing it.

By: Josiane

Josiane — Sun, 05 Oct 2008 01:49:23 +0000

Oh, thanks for sharing this recipe! I *love* rhubarb too, and now I can’t wait for it to be in season again so that I can try this cake!

By: tofufreak

tofufreak — Sat, 04 Oct 2008 21:10:10 +0000

this coffee cake looks awesome!!!