Strawberry Rhubarb Quickcake
This easy Strawberry Rhubarb Quickcake is a delicious combination of fresh rhubarb and strawberries in a fluffy vanilla cake. It is a simple and scrumptious summer dessert!
| Servings | Prep Time |
| 19 inch pie | 15minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
- 1/3cup vegan butter
- 1/2cup sugarI use the organic sugar from Kirkland.
- 2Tablespoons egg replacersI used Bob’s Red Mill to keep the cake light and fluffy but you could use the flax eggs.
- 6Tablespoons waterTo dissolve the egg replacer.
- 1 1/2teaspoons vanilla
- 1 1/2cups unbleached flour
- 1 1/2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 3/4cup plant mik
- 1/2cup finely chopped rhubarb
- 15-20 fresh strawberrieswashed and stems removed.
Instructions
- Preheat oven to 350 degrees F.
- Grease a pie pan or a 9 inch cake pan.
- In a mixing bowl, beat together the butter and the sugar. Add the egg replacers and the vanilla and beat until light.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry ingredients with the milk mix to the mixing bowl and beat for a minute until smooth. Don’t overmix.
- Fold in the chopped rhubarb.
- Spoon the cake batter into the pan. Spread evenly and gently.
- Cut strawberries in half and arrange the halves gently on the cake.
- Sprinkle with a little organic sugar for a crispy top! Optional but great!
- Bake until the cake springs back when you touch it, about 40 minutes. Some vegan whipped cream or ice cream would be good with this but it is great just as it is! Enjoy!
Recipe Notes
This was the before-being-baked picture! I made the first one without rhubarb and it was good, too!