8 - 10
Smitten Kitchen / Sarah B of Produce
The crumb topping is the best, and you can play that up a bit - add some ginger, maybe even some cardamom.
This is also just a great thing to slice up and bring somewhere. You can just set it out, so potlucks, meetings, thank-you snacks for nurses, P-Patch cleanups, bake sales, etc. are all great recipients. It's absolutely amazing warmed up with ice cream, although I find I don't have the patience to wait that long (unless I am having two pieces, of course).
This is a recipe I use from one of my favorite food blogs, Smitten Kitchen. I've made it in a glass pie dish with no problems (even without the handy parchment paper sling), and I've added straverries and raspberries to it as well! Rhubarb should be around in early spring, for us that's usually the beginning of April, although there are no guarantees - sometimes it comes a bit later.
Just remember that rhubarb leaves are poisonous and should be discarded!
- Sarah B, Produce Department
Make the cake
The cake keeps at room temperature for a few days, but I didn’t mind it at all from the fridge, where I kept it covered tightly.
Just sub out things for traditional vegan variants: Earth Balance Buttery Sticks, Ener-G Egg Replacer, Tofutti Sour Cream. Every time I’ve made this cake vegan, it was the same as the times I’ve made this non-vegan. Serve it with Bluebird’s Vegan Horchata Ice Cream.
Original post and more gorgeous photos at smittenkitchen.com.
Keywords: rhubarb, dessert, baking
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