Rhubarb is technically a vegetable but considered a fruit. It tastes rather sour when eaten raw and can be described as “tart” similar to green, unripe apples. Rhubarb is great in pies, cakes and mostly paired with strawberries to balance its sour bitter taste. Rhubarb is usually in season April through June and are tender and delicate. Rhubarb found in the summer are more robust and flavourful. Opt for the dark red stalks as they are sweeter and more intense in flavour.

This recipe can be made with our all purpose gluten free flour and our regular all purpose flour. This cake is simple to make and amazing with a scoop of vanilla ice cream.

Ingredients

• 1 cup butter (vegan butter) plus more for the pan

• 3/4 cup plus 4 tbs organic sugar plus more for the pan

• 1 lb rhubarb stalks, trimmed

• 1 1/4 cup all purpose gluten free flour or regular all purpose flour

• 3/4 cup blanched almonds

• 1 teaspoon baking powder

• 1 teaspoon fine sea salt

• 3/4 of a vanilla bean split lengthwise

• 2 large eggs

• 1/4 cup plain Greek yogurt or sour cream (or plant-based yogurt)

• 1 tsp Xanthan gum (only if using gluten free flour)

Directions:

1. Preheat oven to 350°. Butter 8” springfoam pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces.

2. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground.

3. Place 1 cup butter and ¾ cup sugar in an electrical mixer and beat until light and fluffy, about 3 minutes. Scrape in seeds from vanilla bean and beat for another 2 minutes. Add eggs, one at a time, beating till light and fluffy.

4. Reduce speed to low and gradually add dry ingredients, followed by yogurt. If using the all purpose gluten free flour, add the Xanthan gum as well. Beat till batter is nice and thick. Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.

5. Place sprinfoam pan on a large rimmed baking sheet (the mixture might leak) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 80–90 minutes. Transfer to a wire rack and let cake cool before removing from pan.