Rhubarb Cake

I'll confess - I never thought of eating rhubarb without a ton of sugar, and without strawberries. Oh, and while I'm fessing up, I've never tasted raw rhubarb. But, our CSA package included beautiful fresh rhubarb, and I wanted something sweet, so I spent some quality time searching recipes and came up with this sweet, simple, moist cake that would work any time - as a sub for coffee cake at breakfast, as dessert, as a treat when you just want a treat!

This is very close to the original recipe which is here, on C'est La Vegan. All I did was make a few tweaks based on what I had on hand, and personal taste.

This cake stayed nice and moist uncovered for a couple of days. Beyond that, I can't say because it was all gone by then. Yes, it is THAT good! Sweet, tart, cakey goodness! Here is the recipe with my changes:

Rhubarb Cake

1 cup soy yogurt
1 teaspoon apple cider vinegar
1/2 cup unsweetened applesauce/canola oil (this means, take a half-cup measuring cup and fill it with mostly applesauce and a little canola oil)
1 cup sugar
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons warm water
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/8 teaspoon salt
3 cups diced rhubarb (about 6 stalks, depending on their size)

For topping

Some brown sugar (or use whatever sugar you have)
a little Cinnamon

Preheat the oven to 350 degrees.

Mix the vinegar into the soy yogurt and set aside (this will turn into something like sour cream).  Measure the flour, baking soda and salt into a bowl and whisk to combine.  Set aside.

Cream together the applesauce/oil and sugar.  It's not going to look like when you cream butter and sugar, just make sure it mixes up really well.  Mix the egg replacer with the warm water, and add this along with the vanilla extract to the creamed mixture.  Mix well, scraping down the sides as needed.  

Add in the soy yogurt mixture.

Add the flour mixture, and mix just until combined.  If you’re using an electric or stand mixer, fold the rhubarb in by hand.

Pour the batter into a greased 8 x 11-inch pan. Sprinkle a little sugar and cinnamon on top.

Bake for 20 minutes, rotate the pan around, and bake for 20 more minutes.  Bake til a cake tester comes out clean. 

Cool before you cut, if you can wait!