Today started with a chill in the air and baking is just the right way to take the edge of a mountain morning. I have been watching my new (thanks to my back road buddy) rhubarb plant explode in the yard, and I finally went out this morning and chopped of 4 large (enough) stocks and fired up the oven. hmm what to bake? At present I no longer have a good source of affordable or trade-able local butter and I cringe everytime I pay $10 for a lb of organic butter at the grocery store. So I have been baking alot more vegan treats… yet I am flush with little happy eggs from my girls and ripe with new spring time growth around me. This recipe is a collimation of all of these element coming together in one damn tasty and beautiful looking cake.
Start by creaming together (by hand-
1/2 cup coconut oil
1 cup cane sugar
1 tbsp vanilla
Then in a separate bowl sift together:
2 cups spelt flour
1 teaspoon baking soda
a pinch of fine sea salt
Now gently alternate mixing
1 cup buttermilk
into the sugar cream along with the sifted flour
finely stir in 2 cups (4 stocks) of chopped rhubarb pieces
and 1 cup ch
For streusel topping combine:
1/4 cup coconut oil
1/2 cup hemp seeds
1/2 cup chopped almonds
1/2 cup dark sugar
Sprinkle topping over cake or cupcakes and bake at 350, until a tooth pick comes out clean. This recipe will make enough cake for a 9×13 pan or you could get a 9″ round cake and 6 mini muffins. My 9″ cake took 25 minutes to bake and the cupcakes took about 18 minutes. Makes ure your pans are well brushed with oil, or parchment or butter (your recuperation method of choice)
*Sorry for anyone who was looking over this recipe earlier.. it appears the last bit cut cut off and some weird bits added… anyway all fixed up!
Oh and I served this with a dollop of whipped cream mixed with 1 tbsp of my dandelion jelly which was marvelous!