Fruits and Veggies Monday Contest/today: Rhubarb Vanilla Cake 🍎🍍🍊🍌🍋🍉

Hello Fruits and Veggie friends here on Steemit, today I have a delicious Rhubarb Vanilla Cake for you.

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This is the first time to make something with rhubarb for me because I have never eaten or cooked it before.

I have often heard that rhubarb does not taste good, is very sour, has a strange taste... whatever, I guess I did not tried because I was influenced by these opinions.

A few days ago, coincidentally I found a long-forgotten recipe booklet among all the books on my bookshelf. When I was leafing through this magazine, I noticed a recipe for a rhubarb cake that convinced me and I wanted to try it immediately.

However unfortunately this recipe was not vegan, but I really wanted to try it, so I started thinking how to get this cake vegan. Finely I found what I was looking for and I can tell you – now rhubarb is my favourite vegetable.

In Austria, the season for rhubarb starts in April - as greenhouse cultivation - and continues until the end of June with offers from outdoor cultivation. The plants should not be harvest after June because then, the percentage of toxic oxalic acid is rising quickly.

During growth, the stem has a corrugated surface. When the stems are smooth with a plain surface the rhubarb is ready for taking home. Do not cut the rhubarb leaves with a knife, just screw/turn them out to prevent rot and if you do so the below situated buds can sprout again.

Ingredients Dough

• 150 g wheat flour
• 1 tsp. baking powder
• 100 g margarine- vegan
• 100 g icing sugar
• 1 tbsp. vegetable cream

Baking pan, 26 cm diameter

Preparation of the cake

Preheat the oven to 170° C, and then lightly grease the baking pan

Mix the flour and the baking powder; add the margarine, sugar and the vegetable cream and knead into a smooth dough.

Press the dough with floured hands into a springform pan and press around the inside edge of the form to a height of around 2 cm. Put the baking form in the fridge.

Ingredients vanilla creme and rhubarb-raspberry compote

Vanilla cream

• 300 ml oat milk
• 1 sachet (37 g) pudding powder with vanilla taste
• 100 g icing sugar
• 250 g vegetable crème fraiche

Topping

• 175 ml raspberry syrup
• 175 ml water
• 500 g rhubarb
• 2 tbsps. lemon juice
• 4 tbsps. starch (cornflour)

Preparation vanilla creme

Stir 4 tbsps. oat milk and pudding powder until it is a smooth cream.

Boil the rest of the oat milk, stir in 1 tbsp. sugar (rest put aside for the rhubarb compote) and the pudding powder and let it come back to boil briefly. Stir in the crème fraiche and then put aside for 10 minutes to cool down.

Take the pan with the dough out of the fridge, fill in the mixture, and bake it for about 45 minutes. Take the finished cake out of the oven and let it cool off.

Preparation of the rhubarb-raspberry compote

Clean and wash the rhubarb and cut into 3 cm long pieces.

Bring the raspberry syrup and water to boil, and then add the rhubarb, sugar and lemon juice and steam for about 3 minutes.

Mix the starch with 3 tbsp. of water until smooth and then, add the creamed starch to the compote. Briefly boil the compote again and then let it cool down.

Spread the rhubarb compote on top of the cake;
Decorate it with lemon balm leaves and before slicing, sprinkle the edge of the cake with icing sugar.

This is my entry for today's Fruits and Veggies Monday, hosted by our dear friend @lenasveganliving.

I wish you a nice week dear veggie friends