Even if it looks like we won’t have a real spring this year, I want to bring the spring to your table. This morning at the market I found some rhubarb. The best way to keep rhubarb after buying is to wrap it in a moist towel and place it in the vegetable draw in your fridge.

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Did you know that rhubarb is actually a vegetable? So this is essentially a vegetable cake. Rhubarb belongs to the knotweed family and is related to sorrel. You need to cut of the leaves and the end off the stemp. Inside the leaves of the rhubarb is oxalic acid. Oxalic acid, is toxic and in large doses it can cause a feeling of sickness and circulation problems. Note that in the stems are smaller volumes of the oxalic acid.
Thicker stems should be peeled before slicing as the peel contains most of the acid. The riper the rhubarb when picking the higher the amount of the oxalic acid. That’s why you shouldn’t rhubarb after June. In your body the acid combines with calcium and can cause kidney stones or damages at your teeths or bones. However you don’t need to worry if you have a balanced diet. Your body will exude the acid with all the liquids you are drinking. So please eat it anyway! Rhubarb has many more advantages than disadvantages. It contains numerous vitamins, especially vitamin C and potassium, which are good for your immune system and digestion. In the chinese medicine rhubarb was used for detoxification.

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Now that it is clear why this cake is just amazing (in regards to taste and health), we come to the part of the preparation. The cake is really easy to make and it takes about 1,5 hours. My cake form is by the way 24 cm. If your form is bigger, just buy a little bit more rhubarb and prepare more of the cake base. The vanilla filling is also sufficient for a bigger form, it will be a little bit flatter.

Rhubarb-Vanillacake

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  • Prep Time: 1h
  • Cook Time: 1h
  • Total Time: 1h
  • Serves: 4
  • Yield: 1 cake

Ingredients

  • 120 grams almonds
  • 12 dates
  • 20 milliliters water
  • 1 tablespoon ghee or butter to grease the baking form
  • 400 grams rhubarb
  • 2 tablespoons coconut blossom sugar
  • 1 package vanilla pudding powder
  • 500 milliliters plant based milk
  • 4 tablespoons Xylit
  • 120 grams almonds
  • 12 dates
  • 20 milliliters water
  • 1 tablespoon ghee or butter to grease the baking form
  • 400 grams rhubarb
  • 2 tablespoons coconut blossom sugar
  • 1 package vanilla pudding powder (unsweetened)
  • 500 milliliters plant based milk
  • 4 tablespoons Xylit

Instructions

  1. Wash and cut the rhubarb into smaller pieces. Peel the bigger stems before. In a bowl whisk together the rhubarb and the coconut blossom sugar and let it sit for at least half an hour.
  2. In the meantime you can start to make the cake base. Add the almonds, the Dates and the water into a Food processor and blend them till you have a mouldable texture. It is okay if you have still some bigger pieces in the mixture but it should be kneadable.
  3. Preheat the oven up to 180°. Grease your baking form with ghee or butter or line it with baking paper.
  4. Press the dough in the baking form and make sure that everything is covoered without holes. Raise an edge to border the cake. Place the dough into the oven and bake it for about 10 minutes. Remove it afterwards but don't turn of the oven.
  5. While the cake is baking you can cook your vanilla filling accoding to the instructions on the package. Use the plant based milk (instead of cow milk) and the 4 tablespoons Xylit (instead of sugar). Let it cool down a Little bit but whisk it occasionally while ist cooling to make sure it stays creamy.
  6. Spread 2/3 of the rhubarb on your cake base and spread the vanilla Pudding on top of it. In the end spread the reamining rhubarb on top and make it looks nice. The completed cake now goes back in the oven for about 30 minutes.

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I ate my cake in 2 meals (1x breakfast and 1x lunch). Luckily the rhubarb season is not yet over and I can make it again within the next days. Hope you will eenjoy it as much as I do.

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