The fruit combo in this cake is very nice and summery – lemon zest adds a refined kick to the usual pairing of rhubarb and strawberries, and the cake layer is sweet with a hint of cinnamon. When I first baked this, my mom said that it tastes like it had eggs in it. And I sort of agree – at least the texture of this cake is very similar to cakes that use eggs. I suspect it’s got something to do with baking soda and soy yogurt, but chemistry is not my strongest point, so that’s as far as I’m going to go with speculation…
Rhubarb is very tart, hence the generous amount of sugar in the filling. I also recommend drinking a glass of calcium-enriched vegan milk with this pie, since rhubarb might steal the calcium from your body if you don’t. This recipe makes a lot of cake, enough for 10 helpings I’d say.
- 4 large rhubard stalks (about 6-7 dl sliced rhubarb)
- 4-5 dl (frozen) strawberries
- 2 dl sugar
- 3 and 1/2 tablespoons potato starch
- grated zest of 1 lemon
- 200 g margarine
- 2 dl sugar
- 2 and 1/2 dl soy yogurt
- 5 and 1/2 dl wheat flour
- 2 and 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 2 teaspoons vanilla sugar
The Crumb Topping:
- 1 dl rolled oats
- 1 dl wheat flour
- 1/2 dl sugar
- 1/2 dl liquid margarine
First, I prepped the rhubarb: peeled the skin and sliced it very thinly. Then I mixed all the filling ingredients and set aside while making the cake and the batter.
For the cake, I first whisked together the soy yogurt, margarine, and sugar. The result will be grainy, but that’s okay. Then I mixed the dry ingredients together in a separate bowl, added this to the wet, and stirred with a fork until combined. The batter is relatively stiff as far as cake batters go.
Then I proceeded to make the topping by mixing everything together with a fork.
Now, I covered our (20 X 30 cm) baking dish with parchment paper, making sure there was enough paper to cover the sides of the dish as well, because this cake will rise a lot in the oven. Then I spread the cake batter in the bottom of the pan, poured the fruit filling over it, and sprinkled the crumbles on top.
Then I baked in 200 degrees Celsius for 30 minutes until a toothpick inserted came out clean, and the crumb topping had browned nicely. We served the cake with vanilla soy ice cream.