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~ raw, vegan, gluten-free ~
If you are a rhubarb lover, raise your hand… Great! I see that 99% of you are. I had no idea that so many of you loved rhubarb! We have so much in common. :) Rhubarb was always a staple food when I use to visit my Great Grandparent’s home in the summer. Great Grandma was often busy making rhubarb sauce and canning it. It was divine, especially spooned over vanilla ice cream or served in a bowl of cream.
But for me, that little blonde pig-tailed, freckled girl (who was always covered in mud BTW), I took a simpler approach. I would run out to the garden, rip a piece of rhubarb out of the ground, wipe the dirt off on my leg, and run back into the house.
With a giant stalk of rhubarb in one hand, I stood before Great Grandma with my other hand extended, palm facing up. She knew just what to do. She grabbed the sugar dispenser and poured a little puddle of sugar in the palm of my hand. I would giggle, spin on my heels and head running full-speed out the back door to my vast world of adventure. Out “there” I would dip the end of rhubarb into the sugar and munch away. Tart and sweet, what a treat!
Another yummy treat that only came once a year was Grandma’s (not Great Grandma’s this time)… Upside Down Rhubarb Cake! Once the family caught wind that she was making this cake, it didn’t take long until we ALL came out of the woodwork. Even though the growing season of rhubarb was rather long in Alaska and it grew like no other weed, she still only would make just ONE cake a summer, so you can guess that it was quite cherished!
Simple facts about rhubarb… Some people have heard that rhubarb is poisonous, this is true but only the leaves, not the stalks (stems). Rhubarb leaves are also high in oxalates which can increase the risk of kidney stones in people who are susceptible to them. But the stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
If you are growing them in the backyard, harvest them by grabbing the base of the leaf stalk, simultaneously pull and twist. Immediately separate the stalk from the leaf. When shopping for rhubarb from the store or Farmer’s Markets look for fresh, firm, crispy bright-red color stalks. Avoid those that are dull, limp, or with bruises/blemishes on the surface. Once at home (harvested or purchased), the stalks should be placed in a plastic bag and stored in the refrigerator. This way, the stems stay fresh for about 2-3 weeks.
I originally created this recipe back in 2013, but I decided to give it a “face-lift.” I added fresh strawberries to the recipe for several reasons; first off, I wanted to brighten the colors of the cake. When the rhubarb is marinated, it loses some of its color. Secondly, I wanted a sweet contrast to the sour rhubarb. I have to say that we enjoyed it even more so. I hope you give this recipe a try, please post a comment below. blessings, amie sue
8×8 pan
Dry Ingredients:
Wet Ingredients:
Crumble Topping:
Rhubarb drizzle sauce:
Cake and crumble rhubarb topping:
Crumble topping:
Rhubarb drizzle sauce:
What a great idea! Yummm!
Not me, I don’t like rhubarb! BUT this is a lovely cake that I would like to make into a coffee or cinnamon cake. Thanks for the new creation!
Oh! My raw caramel sauce would be lovely on top too!
Great idea Christine. :) Have a wonderful day, amie sue
You are constantly amazing me! First the cherry chip cake and now a rhubard crumble cake. This whole week has been a trip back to my childhood. Thank you so much for your wonderful posts!
Awe, thank you Kristie. :) I am glad that you are having fun as well taking a trip down memory lane. :) Have a great weekend! amie sue
Greetings Amie Sue!
How on earth do you acquire such copius amounts of nut flours? Do you get more yield based on your ratio of nuts to water? Or do you really drink that much almond milk?:)I will definitely be trying this one. Oh, and the burger buns are fab!!! I adjusted with my own seasoning and it was exactly what I hoped for.Don’t you just love making good food? xoxoxo
It is rare Madeline that I have had so much lately. I have been using almond milk in my morning drinks, plus I am making almond milk for some friends of mine. They take the milk and I am blessed with the pulp. Have a blessed day! amie sue
I love love Rhubarb and strawberries. Thank you so much for sharing this. You are amazingly talented.
Joz
Thank you Joz :)
Hi, I see the article mentions marinated rhubarb, but I don’t see instructions for marinating rhubarb in the recipe. The recipe has rhubarb listed in the dry ingredients (but not marinated?) and then I see a rhubarb sauce, but no marinated rhubarb? How much rhubarb do you marinate, in what liquid, and what do you add that rhubarb to? Recipe looks great! Thanks
is there a substitute for the almond pulp if we don’t have a lot of almonds on hand?
Leana,
You can use other nut pulps or ground nuts but the texture and flavor will change some. Have a great weekend, amie sue
I was preparing the Rhubarb Crumble Cake and got all the way to putting it into the 8X8 pan when the thought hit me that the rhubarb was going to be pretty crunchy when it came out of the dehydrator. It isn’t until you tell us to put a half cup of the water from the marinated rhubarb into the holes and cake top that marinating the rhubarb is clarified. I had to fish out all the cut pieces of rhubarb from my pressed cake and put them in water then after and hour I put them back in. Maybe mention that the cut rhubarb needs to be marinated in the beginning of the ingredients list. It did come out GOOD though, just a little frustrating to have it ready to dehydrate to figure it out.
Have had tons of fun with scads of your recipes. All my SAD(standard American Diet friends rave about all the good stuff they’ve tasted and can hardly believe raw eating is so delicious. I understand though, I was there once myself. Keep up the good work!!!!!!!
Good evening Candy… I am sorry for the confusion and frustration. I did have the word rhubard linked to the recipe on how to marinate, indicating to use it in that form. I did change the working for easier reading and understand though. Thank you for letting me know so I could help make this easier to understand. In the end, I am glad that it came out good! Have a blessed evening, amie sue
Amie*Sue
your outstanding creations and kind heart towards hasty comment leavers inspire me to create beautiful kitchen harmony within, and to apply that kind kitchen chi to not only my food but to all the beautiful people like yourself kind enough to share your secrets and give your time and knowledge free to internet recipe foragers.
we all have the ability to transform lives with unique skills or thoughtless commentary.
Anyways, …your recipes are out of this world !!
*love and gratitude*
~Amanda
Good evening Amanda,
Just caught me as I was about to go to sleep but I couldn’t rest till I responded. What a beautiful message to lay my head down to. Thank you so much for your kind words. It meant a lot to me. :) I do my best to slow down and take the time with questions because I realize that we are all at different stages within our journeys. And sometimes in my eagerness and excitement to share, I may not be as clear as I can be. I do my best. :)
Thank you for your sweet words, now I must drift off to slumber land. Many blessings, amie sue
So dear lady, I tried making this the other day with my fresh spring rhubarb.. what did I do wrong? The rhubarb was very dry and sour.. tough even.. once done in the dehydrator.. I tossed in maple syrup prior to dehydrating.. I was sad… but moved on to teddy bear cupcakes and was happy again :)
Good afternoon Beth,
Hmm, let’s see if you nail down went went wrong. I assume you followed the link on how to make the marinated rhubarb? After it was done marinating, did you taste it to see if it was indeed ready to be used? Every time I make the marinated rhubarb, I always have juice left over and the rhubarb is soft. The other thing to think of is how ripe was the rhubarb that you started with? Let me know, I want to help you. amie sue