Rhubarb Cake ~ Recipe

I’ve been craving my Oma’s pflaumenkuchen (German plum cake) lately, but I haven’t found any organic plums around anywhere. Then it came to me, like a light bulb (or a brick)! Duh! I’ve got loads of rhubarb preserves I could use. They’re yummy, sweet, sour, and tangy like plums are. *happy dancing*

Rhubarb Kuchen

2½ C flour*

2 tsp baking powder (aluminum free)

¼ tsp salt

½ C solid coconut* oil (or vegan butter*)

¾ C sugar*

substitute for 2 eggs

¾ C coconut* milk (soy, almond)

2 tsp cinnamon*

3 C rhubarb* preserves (plum halves, apricot halves, any fruit or preserves)

* = Organic

∴ Preheat oven to 375°F/190°C/Gas mark 5. Grease a 9×13-inch pan and set aside. Mix flour, baking powder, and salt together in a medium-sized bowl. Add coconut oil to flour mixture, and begin blending with a pastry cutter, two butter knives, or your fingers, until mixture loos like fine peameal. Mix in sugar and stir well. Add egg substitute and coconut milk. Combine everything together well. Turn dough out into the greased pan, and pat dough out to either end and side, making sure to create a little lip around the edges. Sprinkle the cinnamon evenly over the dough. Pour on your rhubarb preserves (other fruit preserves/jam, or arrange the fresh fruit you are using), and bake for 30 minutes. Enjoy! ♥

My Elflings talked me into this can of Soyatoo Soy Whip. Normally I’m loathe to buy these things, but I guess it could have been worse. It tasted nice, and the main ingredients were non-GMO. I won’t, however, be making a habit of getting this stuff. ;0)

I’m really pleased with how this kuchen turned out. I think my Oma would be pleased, too. ♥

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