I love spring – well, guess I say that about every season – and I love rhubarb since tart and bitter are my flavors. Yes, I am a tart and bitter woman 🙂 Strawberries are of course a perfect company for rhubarb however I prefer rhubarb all by itself. It takes me back to my childhood. My grandparents had a – seemingly at the time – huge yard growing everything from Stachelberen {goose berries}, Johannisbeeren (red and black currents) to vegetables and Rhabarber {rhubarb}. When rhubarb was in season it was often rhubarb compote for dessert, Rhabarberkuchen is served in Cafe’s and bakeries everywhere around. Topped with meringue or with marzipan or glazed…so yes, I love Rhabarberkuchen.
- 1-1/4 C flour
- 1-1/2 tsp baking powder
- 1/3 C corn starch
- 1/2 C sugar
- 5 TB Earth Balance {or your favorite “butter} – softened cut into pieces
- 1/2 C plain almond milk {your favorite type of “milk”}
- 2 egg
- 1 tsp vanilla extract
- 3-4 C cleaned, chopped rhubarb cut into about 1/2″ pieces
For Almond Crunch topping
- 2/3 C ground almonds
- 1/2 C sugar
- 1/2 C flour
- 4 TB Earth Balance {or your favorite “butter”}
***Preheat oven to 360 F***
- In a stand mixer gently combine flour, baking powder, corn starch, and sugar
- Add “butter”, “milk”, eggs and combine into a smooth batter.
- Add vanilla until it is worked well into the batter
- Mix rhubarb into the batter
- Pour batter into a prepared springform
- Combine ground almonds, sugar, flour, and “butter”, until it becomes crumbly {I use my hands for this step) and it has the appearance of streusel.
- Top the batter with the streusel
- Bake for about 80 minutes or until a tooth pick comes out clean
