Inspired by Shannon, I went and got some rhubarb –
and created a vegan rhubarb cake.
Start by slicing rhubarb very thinly, and tossing
3 1/2 c with a little flour.
Next, mix 1/2 lb of very good vegan margarine with 3/4 c sugar, some vanilla extract and a pinch of ground cloves (this takes care of the margarine taste, which I personally dislike).
Add 1 c semolina and 1 c whole wheat flour, along with 5 t baking powder. Mix it up – it will be crumbly – and stir in about 1/2 c water, (or soy milk, if you prefer) to make a soft dough.
Fold in rhubarb. Pour into greased and floured (or paper-lined, which is what I prefer) spring form and smooth out.
For topping, mix 1/2 c sugar
with 1/2 lb very good vegan
margarine. Add 1 c slivered
almonds and mix in carefully.
Spread on cake dough evenly.
Bake at 340Â°F / 180Â°C till toothpick inserted in center comes out clean.
You could be done now, but today was Whitsun, and Mother’s Day, so I added something extra.
These are rosemary blossoms. They are beautifully blue, light and fragrant – and almost without taste…
I sprinkled them over the cake.
Here is a piece for you to share. Enjoy!