It is rhubarb season! This can be a little bit completely different twist on a rhubarb snack cake. The crunchy butter/sugar/cinnamon topping provides further taste, taking it proper excessive. That being stated, you may actually make it with out, and you should have a deliciously moist rhubarb cake.
In regards to the components:
– Cinnamon Sugar Crunch Topping – you may completely omit this. In case you do, omit the butter and 1/2 teaspoon cinnamon and add the 1/4 cup of granulated sugar to the flour combination in step 5.
– Milk – this may be any form of milk, together with plant-based. Haven’t got milk readily available? No worries, you may sub with water, and it’ll nonetheless style scrumptious. Milk provides a little bit of richness, however we have tried this with water, and it’s nonetheless unbelievable.
– Rhubarb – to peel or to not peel? That is as much as you however I, personally, peel my rhubarb. I simply seize an finish with the blade of a small sharp knife and pull the outer stringy peel off. I do that for all sides, not bothering with any bits of peel that stay.
– Oil – for those who would like to make this decrease fats I’ve efficiently subbed half of the oil with applesauce. I have not tried substituting your complete quantity as a result of often that makes it fairly dense, however you could possibly actually strive for those who like. Use any liquid oil. If utilizing one thing stable comparable to coconut oil or butter, simply soften it first.
– Sugar – this recipe is well adaptable to no matter sweetness you favor. You possibly can simply lower down the sugar – I’d lower it from the sugar you add to the flour combination. Or, if you need to chop down on the sweetness, as famous above you may omit the cinnamon sugar crunch topping (and do not add that extra sugar to the flour combination. We discover this recipe to be candy, which balances the tartness of the rhubarb.
Rhubarb Cake with Cinnamon Sugar Crunch Topping
makes: 1- 8″x8″ cake
1 teaspoon vinegar (white or apple cider)
1 cup milk (any form)
2 cups rhubarb, chopped small
1/2 cup granulated white sugar, divided
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons vanilla extract
5 Tablespoons liquid oil (see word above)
Cinnamon Sugar Crunch Topping: (non-compulsory, see word above)
1 Tablespoon butter
1/4 cup granulated white sugar
1/2 teaspoon cinnamon
1. Preheat oven to 350 levels F. Put together an 8″x8″ sq. baking pan with oil/butter/non-stick cooking spray. Put aside.
2. Prep the rhubarb: In a medium bowl, add the chopped rhubarb and 1/4 cup of the sugar. Stir to coat all rhubarb. Put aside.
3. Prep the milk combination: In a measuring cup or small bowl, mix the 1 cup milk and 1 teaspoon vinegar. Put aside.
4. Put together the Cinnamon Sugar Crunch Topping: In a small bowl, soften the 1 Tablespoon butter. Stir within the 1/4 cup sugar and 1/2 teaspoon cinnamon. It ought to appear like moist sand. Put aside.
5. Combine the dry components: In a big bowl, mix the remaining 1/4 cup sugar, flour, baking soda, salt, and 1/2 teaspoon cinnamon. Whisk collectively.
6. Add moist to dry components: To the flour combination, add the milk and vinegar combination, vanilla, and oil. Stir till virtually totally integrated, then add rhubarb and sugar combination. Stir till all flour has been totally combined in.
7. Pour cake combination into ready baking pan. Along with your fingers, sprinkle the cinnamon sugar crunch topping excessive of the cake combination. It is okay if there are some lumps within the cinnamon sugar combination, it should add scrumptious crunch pockets to the completed cake! (you may see within the images all of those coveted pockets!)
8. Bake on the center rack of the oven for 30-35 minutes. Verify the middle of the cake with a toothpick to ensure it comes out clear. Cool on a cooling rack.
