Rhubarb Snacking Cake

A simple, yet delicious snack cake is packed with homegrown rhubarb and topped with a sprinkling of sugar for extra sparkle! 

 

My stepdad harvested a huge bunch of rhubarb from his garden the other day and gave it to me to cook with. Normally my rhubarb goes into either pie or preserves, but since I had no patience for pastry and I was not about to haul out the canner I started browsing around for a different option that would still fit the summer vibe. I came across a great looking cake recipe from A Veg Taste from A to Z and with a few substitutions I had everything on hand, so I set to it!

 

What I love about this cake is that it's a perfect mix of scone and cake, slightly muffiny and just the right amount of sweetness. The small amount of oats lent a nutty flavour to the batter and a tiny sprinkle of sugar on top added a delicate crunch and sparkle. The best part is that it is fast to whip up, the slowest part is chopping the rhubarb. The speed is especially quick if you're using weight to measure, since there are no measuring cups needed! 

 

Once the cake is cool, it can be wrapped in foil and frozen for later or kept wrapped in the fridge for up to 5 days. We served it with vanilla ice cream at a barbeque and it was a hit! 

Rhubarb Snacking Cake

Adapted from A Veg Taste from A to Z

Makes a 9" pan

166g plain non-dairy yogurt (I used Silk's coconut yogurt)

67g canola oil

pinch salt

1 tsp vanilla

50g water
94g brown sugar
66g rolled oats
200g flour

1 1/2 tbsp baking powder

400g chopped rhubarb

1 tbsp granulated sugar, to top 

1. Heat the oven to 350F and grease a 9" pan.
2. In a bowl, mix together the yogurt, oil, salt, vanilla, water, brown sugar and oats. Let stand 5 minutes.
3. Add the flour and baking powder and mix until just combined.
4. Fold in the rhubarb.
5. Scrape into the pan and smooth as best you can. Sprinkle with the granulated sugar.
6. Make for 30-35 minutes. Cool completely in the pan.