I know it’s sweltering hot here right now, but some kind of madness possessed me and I decided I needed to bake. The rhubarb made me.
A short while ago a friend of mine offered me some rhubarb that her neighbour gave her but she didn’t want. Now, I’m not one to turn down free fruit (actually I think rhubarb is technically a vegetable….) so of course I graciously accepted the gift.
That rhubarb had been hanging around for far too long and making me feel guilty about not using it every time I opened the fridge.
The time had come, and, beyond eating it raw dipped in coconut sugar as Gabby of the Veggie Nook recommended, all my ideas involved some heat.
An afternoon of having an extra hot kitchen ended up being well worth it though as this cake turned out wonderfully! Strawberries and rhubarb are a classic culinary pairing, I suppose because they’re both in season at the same time but also since strawberries’ sweetness complements tangy, tart rhubarb rather nicely too.
When baked the fruit creates little jammy pockets in the cake- delicious!
I made this recipe gluten-free seeing as everyone is always requesting gluten-free recipes and I do do my best to please! I actually loved the soft, moist texture of the cake from the ground almonds and polenta and though it’s a little delicate to be able to pick up with your hands, it’s lovely eaten with a little non-dairy yogurt or vanilla bean cashew cream.
I also used Clearspring Organic Corn Germ Oil which really brought out the nutty taste in the cake and contributed to the lovely golden crumb. But, if you can’t get hold if it, then any neutral oil or even olive oil or melted coconut oil would be fine here.
Oh, and you can also make muffins with this recipe! (You will need to reduce the cooking time accordingly)
- 1 Tbsp Ground flax
- 3 Tbsp Water
- 1/3 C Corn Germ oil OR other oil of your choice (see note)
- 1/2 C Coconut nectar OR agave nectar OR maple syrup
- 1/3 C Apple purée (unsweetened applesauce)
- 1/2 C Polenta
- 1/2 C Ground almonds (almond flour)
- 1/4 C + 3 Tbsp Brown rice flour (reserve 1 Tbsp to coat the fruit)
- 1/4 C Tapioca starch
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 C Chopped rhubarb (1/2" pieces)
- 1/2 C Chopped strawberries
- 1 Tbsp no added sugar apricot spread
- 1 Tbsp water
- Preheat oven to 180C/350F
- In a medium bowl, whisk together the ground flax through to the apple purée.
- Sieve all the dry ingredients into a large bowl and stir well to mix.
- Add the liquid mixture to the dry and stir well to fully combine.
- Toss the rhubarb and the strawberries with the remaining 1 Tbsp brown rice flour (this helps prevent the fruit sinking) and gently fold into the batter.
- Pour the mixture into your prepared baking tin/muffin liners and bake for 40-45 minutes (less for muffins)
- If using the optional glaze, mix together the fruit spread and water and brush over cake just after you remove it from the oven.
- Allow to cool completely before slicing.
- Serve with non-dairy yogurt or vanilla bean cashew cream
(I’m sharing this recipe with the Virtual Vegan Linky Potluck)
This cake didn’t make much of a dent on my rhubarb supply so I think I’ll be making either my Stewed Rhubarb with Orange or my Rhubarb-Berry Compote soon! Unless you have any other tasty recipes to share?
Let me know if you try out this Strawberry & Rhubarb Polenta Cake recipe. I always appreciate your feedback.
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