Rabarberkaka! AKA: Verna's RHUBARB CAKE!!

Rabarberkaka

Rabarberkaka is what the Swedish people call Rhubarb Cake. Now, Scandinavian cooking isn't exactly known for being exceptionally tasty (think: lutefisk!! Aaaacckkkkk!!). Growing up in Minnesota where Swedes and Norweigians abound, I have met many Scandinavians who think ketchup is "too spicy!" Y'all need some FLAVOR in your food!

However, My darling (former) mother-in-law Verna makes THE most amazing rhubarb cake that is sooooooo good!!! It's so good, you will want to steal the pan, then run and hide to eat the whole thing all by yourself. The grandchildren beg for it and even want it for their birthday cake! It truly is amazing-ness in a pan!

I found some fresh rhubarb at the St. Paul Farmers Market today for only $2. It's enough to make TWO cakes!!

I am so excited to be able to make this cake and veganize it! It's already vegetarian as is, but I chose to use evaporated cane sugar to avoid the animal char from regular white sugar, coconut oil to avoid the bad fats in the shortening, and I used almond milk and vinegar instead of the buttermilk. Presto! Instant success!

Rabarberkaka

A.K.A. Verna's Rhubarb Cake

• 2 c raw rhubarb, cut in fine 1/8" slices
• 1 1/2 c sugar
• 1/2 c coconut oil
• 1 c almond milk, plus 1 tsp white vinegar (You need the acid from the vinegar for the proper chemical reactions with the baking soda. You won't taste it.)
• 1 tsp vanilla

• 2 c unbleached flour
• 1 tsp baking soda
• 1/2 tsp salt

Sugar and cinnamon for topping:

• 1/4 c sugar
• 1/2 tsp cinnamon

Use more or less sugar/cinnamon mixture for your tastes. I used 1/2 cup sugar and 1 tsp cinnamon, and had about 1 tbsp leftover for tomorrow morning's toast! :)

Directions:

Preheat oven to 350* F.

Pour 1/2 c of the sugar over the rhubarb in a separate bowl, stir well and allow to sit for a few minutes while you take care of the other ingredients.

Pretty little rhubarb slices!

In a stand mixer, add the cup of regular sugar and coconut oil and whip on high until creamed.

Blend milk and vinegar in a cup and stir well. Let it sit for a minute, then add vanilla. Blend into coconut oil and sugar mixture.

In a separate bowl mix your dry ingredients with a whisk to break up any clumps and to blend in thoroughly. Then dump dry ingredients into wet and blend just until there are no more dry clumps. Add rhubarb mixture and combine.

Finished batter

Grease a 9" x 13" cake pan. I just take a tablespoon of coconut oil and smear it all over the pan with my (clean) hand. It's a great moisturizer for your hands! :)

Pour your batter in the prepared pan.

Sprinkle the top with sugar and cinnamon mix to your liking (I like this A LOT, so I put on a thick layer of cinnamon-sugar mix!). 

Sprinkling on the cinnamon-sugar mix

Bake at 350* for 45-55 minutes until center springs back when pressed. Let cool before cutting, or serve warm with a scoop of coconut vanilla ice cream.... YUM!!

Coconut Vanilla Ice Cream with Verna's Rhubarb Cake

Now, excuse me while I run and hide to eat this whole pan of rhubarb cake... ;)

YUM!