Sunday, May 12, 2013

rhubarb-maca coffee cake

Gorgeous magenta stalks of rhubarb sing to me from the grocery aisle like sirens. A little poetic for Whole Foods? Perhaps. But spying rhubarb in the Spring is like seeing a beautiful apparition since it makes only a fleeting appearance. I always buy more than I need because, with rhubarb, you snooze and you lose.

Rhubarb: She who hesitates is lost.
I wanted to try pairing rhubarb with my latest obsession, maca, which like rhubarb, has a slightly sweet and subte acidic flavor. So I threw together this easy coffee cake, which, truth be told, would pair better with a cup of Earl Grey tea. This also makes a relaxed dessert, topped with a scoop of strawberry or vanilla non-dairy ice cream. Enjoy! Happy Mother's Day!
Vegan Rhubarb-Maca Coffee Cake, fresh from the oven

rhubarb-maca coffee cake

fruit layer 
  • 4 stalks rhubarb, de-stringed and cut into 1/2-inch slices [About 3 1/2 cups]
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 T cornstarch
crumble topping
  • 1/4 cup flour [whole grain is fine, too]
  • 1/4 cup brown sugar
  • 2 T Earth Balance or other vegan, non-hydrogenated margarine
  • 1/4 tsp salt
  • 1 T maca powder
  • 1/2 tsp cinnamon
  • Pinch salt
  • 1 3/4 cup flour [I used part white and part whole wheat pastry flour]
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup Earth Balance or other vegan, non-hydrogenated margarine
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 tsp Ener-G Egg Replacer [or replacer of your choice]
  • 1/2 cup plus 3 T non-dairy, unsweetened yogurt or sour cream [You can also sub non-dairy milk]
Makes 9 large or 16 small slices

Grease an 8 x 8 x 2-inch baking pan. Preheat oven to 350 degrees.

Make fruit layer: In a heavy, medium sauce pan, bring rhubarb, sugar and salt to a boil. Reduce to a simmer and sprinkle with cornstarch. Stir well and cook until thickened, 5-7 minutes. Set aside.

Make crumble topping: Combine all ingredients in a medium bowl. Using your fingers, massage everything until crumbly.

Make cake: Mix dry ingredients in a large bowl. Using a mixer, blend in wet ingredients until just combined. Batter will be very thick. Spread in prepared pan and top with fruit layer. Sprinkle evenly with crumble topping and bake for about 40 minutes or until golden and a cake tester comes out clean. Cool for about 30 minutes before slicing.

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Andrea said...

I was just given a big bunch of rhubarb and I think I'm going to try to do something gluten-free — maybe alter one of my old recipes. I love the photo of your coffeecake — it looks just right with gooey rhubarb, soft cake and sweet topping, and I want some.

Joey said...

I have a friend who has an overproductive rhubarb plant or two in her garden, and every so often she gives me some when she has a bit spare - I know exactly what you mean with the siren stalks! I love the sharp taste - such a perfect partner for cakes.

Hannah said...

Now that's a unique flavor pairing that I wouldn't have thought of. It does sound fantastic, now that you mention it, though! I'm just happy enough to have an excuse to bake with rhubarb. :)

Kate Cunningham said...

This looks utterly delicious, thanks for sharing!