rhubarb cake

Rhubarb Instant Pot Cake became an instant favorite in our family and I know you're going to love it too! Ultra-moist and super flavorful, it's easy to make and even easier to eat. If rhubarb isn't in season, it would be terrific with apples, too!

Rhubarb Instant Pot Cake (Rhubarb Upside Down Cake)

unsalted butter, softened

sugar

Nellie’s Free Range Eggs

Nellie’s Free Range Egg yolk

plain greek yogurt (I recommend 2% or full fat

vanilla extract

all-purpose flour

baking powder

cinnamon

salt

cardamom

nutmeg

unsalted butter, melted

light brown sugar,

rhubarb

Spray a 7-inch cake pan with nonstick cooking...

Spray a 7-inch cake pan with nonstick cooking spray and line the bottom with parchment paper. Spray parchment paper with nonstick cooking spray, set aside.

In a large mixing bowl, beat the butter...

In a large mixing bowl, beat the butter until fluffy. Add sugar and beat again. Add Nellie’s Free Range Eggs and egg yolk and beat until fluffy. Add yogurt and vanilla extract and beat to combine.

Add dry ingredients on top (flour, baking powder,...

Add dry ingredients on top (flour, baking powder, cinnamon, salt, cardamom, nutmeg) and mix them together gently before beating them into the wet ingredients, scraping down sides as needed. Set aside while you make topping.

In a small bowl, combine melted butter with...

In a small bowl, combine melted butter with brown sugar and chopped rhubarb. Spread mixture into the bottom of the prepared cake pan.

On top of rhubarb mixture, spread cake batter...

On top of rhubarb mixture, spread cake batter into an even layer (batter will be thick).

Cover pan with a paper towel and then...

Cover pan with a paper towel and then wrap tightly with foil.

In the bottom of a 6-quart Instant Pot...

In the bottom of a 6-quart Instant Pot insert, add 1 cup of cold water.

Place covered cake pan on top of steamer...

Place covered cake pan on top of steamer insert and carefully place it in the Instant Pot.

Cover and turn valve to seal. Set Instant...

Cover and turn valve to seal. Set Instant Pot to Manual, high pressure, for 60 minutes.

When the timer goes off, let the Instant...

When the timer goes off, let the Instant Pot naturally release for 10 minutes before doing a quick release and carefully removing the cake from the Instant Pot.

Remove foil and paper towel and run a...

Remove foil and paper towel and run a butter knife around the edges of the cake pan. Place a heat-safe plate that has a rim (not a cake stand!) over the cake pan. Holding the plate in place, carefully flip the plate and pan over. Slowly remove cake pan from cake.

This Vegan Strawberry Rhubarb Cake with crispy caramelized almond Topping is a super simple recipe that’s just like Grandma used to make but without eggs and dairy! It’s moist, soft, delicious and the perfect cake to enjoy with a cup of coffee or tea on any spring or summer day!

Vegan Strawberry Rhubarb Cake

rhubarb (sliced into 0.4-inch pieces (approx. 3 stalks))

strawberries (diced (or sub more rhubarb))

½ tbsp sugar

cornstarch (or flour)

all-purpose

tsp baking powder

½ tsp baking soda (or sub 1 tsp more baking powder

¾ cup + 2 tbsp sugar

vegan butter (softened (or margarine or coconut oil))

½ cup non-dairy yogurt (*see notes)

½ cup non-dairy milk (*see notes)

tbsp lemon juice (~1/2 lemon freshly squeezed (or 1 tbsp apple cider vinegar))

tsp vanilla extract

vegan butter (or margarine or coconut oil)

sugar (*see notes)

almonds

pomegranate

Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word &quot;metric&quot; right above the ingredient list. Also, make sure to check the step-by-step pictures above!

Preheat your oven to 356ºF (180ºC). Lightly grease the sides of a 9-Inch springform pan and line the bottom with parchment paper.

Toss together the rhubarb and 1 1/2 tbsp of sugar in a small bowl. In another bowl toss the strawberries with 1 tsp of cornstarch. Set aside.

In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.

In another mixing bowl mix together the vegan butter and sugar until creamy, using an electric hand mixer. Then mix in the non-dairy milk, yogurt, lemon juice, and vanilla extract.

Add the dry ingredients to the wet, and mix until just combined. (A couple of small lumps are okay but please do not overmix!)

Add the batter into the prepared pan, then gently tap the pan a few times on your counter to level out the top.

Spread the rhubarb and strawberries on top and gently press them into the batter (see photo above!).

Bake for 30 minutes. (If you skip the almond topping, bake the cake for 50-60 minutes in total).

After 25 minutes, prepare the almond topping. Slowly melt the vegan butter and sugar in a saucepan, then stir in the almonds.

Open the oven and spread the almond mixture over the cake. Bake for another 20-30 minutes, until a skewer comes out clean. Let cool for 15 minutes, then remove the cake from pan and set on a wire rack to cool completely.

Garnish with pomegranate and dust with a bit of powdered sugar as desired and enjoy!

This rhubarb upside down cake is easy to make, beautiful, and delicious!

Rhubarb Upside Down Cake

(1 stick) unsalted butter, softened

brown sugar

full fat plain yogurt or buttermilk

eggs

all purpose flour

tsp baking soda

tsp salt

tsp ground cinnamon

Preheat the oven to 350°F

Liberally grease a 9 or 10 inch cast iron skillet, or other pan of similar size, with half of the butter.  (Yes, half!  It would be sad if your cake stuck to the pan).

Sprinkle the bottom of the skillet with the brown sugar, then add the rhubarb slices in a single layer.

Whisk together the remaining butter, yogurt, eggs, vanilla, and sugar.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon.

Add the liquid mixture to the flour mixture, and stir gently to combine.

Pour the batter into the skillet, on top of the rhubarb, smoothing and leveling the top.

Bake for 50-60 minutes, or until a toothpick stuck in the center comes out clean. Let cool for about 5 minutes.

Gently run a knife around the edge of the cake to loosen it from the skillet. Put a plate that is larger than the skillet over the top. Using hot pads (I highly recommend a hot handle holder for cast iron skillets), carefully flip the cake over and gently lift the pan off the cake.

Old fashioned rhubarb cake with butter sauce. This rhubarb cake is made in a 9 x 13 pan and is a perfect easy dessert for a potluck or picnic.

Rhubarb Cake with Butter Sauce

milk

butter (melted)

butter

heavy cream

Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined.

Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean.

Remove from the oven and cool

To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly.

To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.

This easy Rhubarb cake is moist and delicious every time. Tart, garden-fresh rhubarb and a sweet sugary topping make this cake perfection. Great served cold as a snacking cake, or warm from the oven with a scoop of ice cream.&nbsp;

Easy Rhubarb Cake - a Delicious Summertime Treat

All-Purpose flour

vanilla

white sugar

In small bowl, sift together flour, baking soda and salt. Set aside.

In larger bowl, by hand, cream together brown sugar and butter.

Add egg and continue to beat by hand until well-blended.

Stir in vanilla.

Now, ALTERNATE between adding the 1 cup of milk and the flour mixture that you'd set aside.

Add about a 1/4 of the milk and stir well. Then add about 1/4 of the flour mixture, and stir well.

Continue until all is added to the batter.

Stir in the chopped rhubarb.

Spoon into sprayed (or greased and floured) 9 x 13 baking dish or cake pan.

Sprinkle with white sugar/cinnamon topping.

Bake 40 minutes at 350º F. (or until knife comes out clean)

Shake pan from side to side to evenly distribute sugar topping if necessary.

Serve warm with a scoop of ice cream or whipped cream.

Fresh rhubarb is topped with a simple moist cake and baked until golden!

rhubarb (2-3 medium stalks, chopped)

flour

lemon (juice + zest from lemon)

Preheat oven to 350°F.

Toss rhubarb &amp; flour in a small bowl.

Pour ¼ cup melted butter into a 9&quot; round pan. Top with brown sugar. Arrange the rhubarb mixture on the brown sugar. Set aside.

Combine sugar &amp; melted butter. Stir in egg &amp; lemon juice.

In a small bowl, combine flour, baking powder, lemon zest, &amp; a pinch of salt.

Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.

Spread the batter over the rhubarb mixture and bake 32-36 minutes or just until a toothpick comes out clean.

Remove from the oven, let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.

Batter

Fresh rhubarb is perfect for baking this Healthy Rhubarb Quick Bread recipe, but frozen rhubarb will also work. The ingredients do not contain gluten/wheat, eggs, dairy, nuts, oats or oil. The trick to creating such a wonderfully soft and light texture is baking with steam! For an extra special delicious treat, prepare homemade rhubarb strawberry jam to serve with a slice—it's incredible!
TOOLS: mixing bowl, whisk, measuring cups/spoons or kitchen scale, sifter, 8.5 x 4.5-inch standard loaf pan (or square or round 9-inch cake pan), unbleached parchment paper, Dutch oven or deep roasting pan (or large cast iron skillet).
IMPORTANT: Ensure your bread baking pan has no opened corners; water might seep in when baking with steam.

How to Make Healthy Rhubarb Quick Bread (GF/V)

200 grams/200 milliliters (scant 1 cup) warm 110°F water

70 grams (1/2 cup) organic coconut palm sugar*

(1 cup) plain vegan yogurt**

(3/4 cup) brown rice flour

(3/4 cup) sorghum flour

60 grams (1/2 cup) tapioca starch

GF baking powder***

tsp organic ground cinnamon (optional)

sea salt

grams (1 cup) fresh or frozen rhubarb, chopped****

tbsps organic coconut palm sugar

Step 1 -

Preheat the oven to 350°F. If you have a large Dutch oven (ensure your cake or bread pan fits into it), preheat it at the same time as the oven. Line the bottom of a cake pan (9-inch square or round) with unbleached parchment paper. If using a bread pan, line the whole pan, bottom and sides (like a sling) with unbleached parchment paper. Using a Dutch oven is optional, but the steam it creates when baking will help the eggless and gluten-free bread be lighter. If you don’t have a large Dutch oven, place your bread baking vessel into a larger deep roasting pan.

Step 2 -

Before mixing the cake ingredients, prepare (wash, dry, chop) the rhubarb into smaller 1/4-inch to 1/2-inch pieces. Sift and combine the sugar and ground cinnamon topping, and set aside.

Step 3 -

Combine and whisk the psyllium husk in a large bowl with warm water. To the same bowl, add the sugar (sift the sugar first if clumpy) and yogurt and whisk until smooth.

Step 4 -

Place a sifter overtop the large mixing bowl with the wet ingredients, add the dry ingredients (flour combo, starch, GF baking powder, cinnamon, sea salt), sift and mix by hand with a spoon until well incorporated. Fold in the rhubarb. Don’t over-mix.

Step 5 -

Transfer the bread batter to the prepared pan with a soft spatula, sprinkle sugar and cinnamon overtop. Decorate with a few extra pieces of rhubarb.

Step 6 -

If baking in a Dutch oven, place the bread pan (or cake pan) into the preheated Dutch oven (be very careful as it will be hot), add a few ice cubes on each side of the pan or pour a little bit of water (1/2 cup) to the bottom of the Dutch oven. Bake 45 minutes covered and 10 minutes uncovered or until the top of the loaf feels set, and the edges start to darken. If baking with a deep roasting pan, place the bread pan into the roasting pan, add a few ice cubes or water, and bake for 55 minutes uncovered. Do not open the oven during the first 45 minutes of baking time.

Step 7 -

Cool for 20 minutes before removing the bread from the bread pan. Peel off the parchment paper and finish cooling on a wire rack. Leaving the bread in the pan too long could make it soggy.

For the cake pan version, run a knife along the edge after it has cooled for 20 minutes, then place a wire rack over the top to help you flip the bread upside down and then back onto a serving plate to finish cooling. You can peel off the parchment paper or leave it on before you flip the bread over.

Enjoy fresh, and the leftovers are equally excellent! If you have homemade strawberry rhubarb jam, serve a slice with a generous spoonful—it&#8217;s SO good!

Watch the recipe video before you begin.

This was so sublime!! I used fresh rhubarb and coconut kefir. Served with butter and whisky marmalade 🤤

https://www.youtube.com/watch?v=xcAjXoW9t2E

Fresh rhubarb is perfect for baking treats like this Healthy Rhubarb Quick Bread. Read the instructions to help you bake the bread with steam. This simple step helps create the best texture for this gluten-free and vegan recipe. Weighing your ingredients is recommended for precision. For an extra special treat, prepare homemade rhubarb strawberry jam to serve with a slice—it’s incredible! #rhubarb #glutenfreebread #veganbread 

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👉 JAM RECIPE LINK: https://www.freshisreal.com/strawberry-rhubarb-jam-and-dressing/

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GF Rhubarb Bread (Baked with Steam)

This Gluten Free Rhubarb Coffee cake is one of those delightful spring desserts that hits all the right notes. Picture a tender gluten free vanilla cake topped with tangy, juicy rhubarb and a generous layer of sweet, crunchy streusel. The contrast between the tart rhubarb and the sugary topping is simply perfect.

Gluten Free Rhubarb Coffee Cake

butter, unsalted

gluten free multi-purpose flour

light brown sugar

ginger (or cinnamon)

rhubarb, sliced into ¼" pieces (3-4 Stalks)

gluten free flour

raspberries

gluten free multi purpose flour

almond flour

kosher salt (2 grams)

granulated sugar (Divided

lemon

eggs, can be cold

milk (See Note)

neutral oil

Vanilla Zucker (or 2 teaspoons vanilla extract)

Melt the butter in a small pot on...

Melt the butter in a small pot on the stove or a microwave-safe, bowl. Allow to cool for a few minutes.

In the meantime combine the Gluten Free Flour,...

In the meantime combine the Gluten Free Flour, light brown sugar, ground ginger and kosher salt in a mixing bowl and whisk together.

Using a fork or a small spatula, lightly...

Using a fork or a small spatula, lightly mix the dry ingredients and the melted butter together until crumbles form. Don’t overmix.

Place the crumble topping in the fridge while...

Place the crumble topping in the fridge while you prepare the gluten free rhubarb cake batter

Wash the rhubarb stalks under cold water and...

Wash the rhubarb stalks under cold water and dry them with a paper towel. Remove both ends and any leaves as they are toxic.

Slice the rhubarb stalks into rounds around ¼"...

Slice the rhubarb stalks into rounds around ¼" wide round slices (kinda like cutting celery) and add them to a mixing bowl. If the stalks are particularly thick, you might want to cut them lengthwise first and then into smaller pieces to ensure even cooking.

Add the sliced rhubarb to a small bowl,...

Add the sliced rhubarb to a small bowl, add the gluten free flour, and stir to combine making sure the fruit is coated with the flour. Don't add the raspberries since they don't have to be coated in flour.

Set the fruit aside while you prepare the...

Set the fruit aside while you prepare the rhubarb coffee cake batter.

Preheat the oven to 350F.

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