This recipe is submitted to the SOS Kitchen Challenge hosted by Ricki at Diet, Dessert, and Dogs and Kim at Affairs of Living:
The choice of rhubarb for the June SOS Kitchen Challenge was – well, challenging. First, I have never tasted rhubarb. And possibly because I have never purchased rhubarb I have never noticed any at the farmer’s market or grocery stores. After reading the descriptions and warnings I went off looking for a huge bundle of poisonous green leaves hiding red rhubarb stalks. This is what turned up after searching several stores:
This was a surprise, although a good one – the poisonous leaves were already eliminated and I refuse to speculate on that. After a thorough washing it was time to dice. I had a recipe for an applesauce coffee cake that was my baseline for this attempt and dicing the rhubarb into 1/2” – 3/4” pieces was the first step. But what’s with all the string? This is way stringier than my beloved celery.
Most of the string was stripped off during the dicing process while I worried about whether losing it would affect the color. That turned out to be the least of the issues. (It was great to discover that rhubarb does not stain the counters and surroundings like beets.)
So into the saucepan it went; along with some chopped dates to sweeten it up, a bit of water and agave syrup for the cake. It simmered gently until the rhubarb was coming apart.
I had failed to note that the original recipe included tofu and my system can’t handle that. So then began the mental scramble that usually results when substitutions are necessary. There were also flour modifications in keeping with my whole ‘no-grass-plants-allowed’ mindset right now. It became an all-out juggling act.
Plus my square pans are all 8” so several cupcakes took up the extra batter and crumble topping. The crumble topping is messy and umm, crumbly. Maybe next time a layer of batter, crumble for filling, and the batter on top, kind of like the once popular sock-it-to-me cake.
1 1/2 cups rhubarb, chopped, 1/2”-3/4” bits
3.5 ounces pitted dates, chopped
1/2 cup water
1/2 cup agave syrup
1 teaspoon ground chia seed
1/2 teaspoon fruit pectin
1/4 cup coconut oil
1 teaspoon vanilla
1 1/4 cups quinoa flour
1/3 cup buckwheat flour
2 tablespoons tapioca flour
2 tablespoons coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/4 cup milk, optional (Almond Breeze)
1/2 cup quinoa flour
1/4 cup agave syrup
1/2 teaspoon ground cinnamon
1/4 cup margarine (Earth Balance)
3/4 cup chopped pecans (use your favorite nuts or crispy cereal for crunch)
(I thought about crumbling a rice cake but already had too much going on)
Put the rhubarb, dates, water, and syrup in a saucepan and simmer slowly for about 10 minutes. The rhubarb should be very soft by then. Remove the pan from the stove and allow to cool. Stir in the chia seed, pectin, coconut oil, and vanilla and set aside.
Sift the dry ingredients into your mixing bowl and set aside.
Prepare the crumble topping by mixing the flour and cinnamon together. Cut in the margarine (or cold coconut butter) with a pastry blender. Lightly stir in the syrup with a fork. Then add in the nuts.
Turn the oven on to 350*F. Lightly oil or spray a 9” square pan and set aside.
The rhubarb mixture should be fairly cool by now. Stir it quickly into the flour mixture. If the batter is really thick then add the 1/4 cup of milk. Scrape the batter into the prepared pan and spread out evenly to the corners. Then carefully spoon the crumble mixture on top and spread evenly also while pressing gently into the surface of the batter.
Bake for about 35 minutes. If it still seems a little too moist then turn off the oven and let it remain to bake for 5-10 more minutes in the residual heat of the oven.
Allow the cake to cool thoroughly. As with many of these stronger flours it will be better the longer it cools. It is really best if you can make it a day ahead.
Postscript: The Sit ‘N Stitch ladies were at Barb’s house today and I brought this over for taste testing. This little cake went over very well. So the question is: if people appreciate the taste of nutritious food then why doesn’t the food industry provide it? It could be done . . . .