This lattice rhubarb cake is almost too pretty to eat! And I say almost because it would be a waste not to eat it! It’s gluten free and vegan, but still super fluffy and tasteful! Now I have to be honest with you guys, the first attempt for this rhubarb tarte tatin (upside down cake) was a major fail! I put it in the oven for a bit too long and the rhubarb was completely burned. Such a shame! I don’t like to throw food away so I thought about how I could still save this nice cake. My solution? I took off the burned rhubarb, made another rhubarb layer and put that in the oven and then topped the existing cake with the new rhubarb layer!
I suggest you bake your cake and rhubarb layer separately too, or make sure you don’t leave the cake in the oven for too long! Below is the recipe for this beautiful vegan and gluten free lattice rhubarb cake.
1 package of gluten free & vegan vanilla cake mixture (I used Peak’s Free from)
225 grams plant based butter
1 banana (mashed)
2 tbs soy yogurt
2 stems of rhubarb, leaves cut off
1 tbs sugar
Preheat an oven to 180°C/350°F. Thinly cut the rhubarb stems lengthwise (use a vegetable peeler or a cheese slicer) and mix them in a bowl with the sugar. Mix all the remaining ingredients for the gluten free and vegan vanilla cake. Put the mixture in a round pie pan and bake for 50-60 minutes (until a toothpick inserted comes out clean).
Form a ‘braided’ pattern with the sliced rhubarb. Put the bottom of the pie plate on top and cut off the edges that are sticking out. Now put the latticed rhubarb inside the pie plate and cover with aluminum foil. Put the rhubarb lace in the oven for 20-30 minutes. When done, place the lattice rhubarb on top of the vegan cake. Et voila! You’re pretty pink rhubarb cake is done!
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