Rhubarb Cake ~ Redux

I just want to apologize for the multitude of posts today. I won’t make a habit of it. ♥

Rhubarb Cake Redux

After making the Rhubarb Kuchen the other day, my Elflings have been begging me to make some more. Today I did, but I didn’t want to get any more of the SoyaToo! whip. No way, Jose! I made whipped cream with coconut cream instead! *happy dancing*

Rhubarb Kuchen
2½ C flour*
2 tsp baking powder (aluminum free)
¼ tsp salt
½ C solid coconut* oil (or butter*)
¾ C sugar*
2 eggs or replacer
¾ C milk* 
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 eggs or substitute and 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! ♥

*♥*

Whipped Coconut Cream
2 cans coconut* cream (regular – NOT light)
½ C cane sugar*
½ tsp vanilla* extract
* = Organic

Carefully scoop the cream from the cans of coconut milk (or you can pour the contents into a glass bowl, then let the coconut water separate from the cream over the course of 1-2 days in the fridge) into a glass or metal dish, making sure you don’t get any of the coconut water (use the coconut water as is, or in a smoothie for extra yummy-factor). Add the sugar and vanilla, and whip at high speed until peaks form. Serve with your favourite cakes and/or desserts, or however you like whipped cream. Store covered in the fridge for 3-5 days. You can re-whip if needed, while it lasts. Enjoy!

Rhubarb Cake Redux

This is the best non-dairy whipping cream ever! ♥

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Rhubarb Cake ~ Recipe

Rhubarb Cake

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 butter*)
¾ C sugar*
2 eggs or replacer
¾ C milk*
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 looks like fine peameal. Mix in sugar and stir well. Add eggs or substitute and 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! ♥

Rhubarb Cake

My Elflings talked me into this can of 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)

Rhubarb Cake

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