Recipe: Rhubarb Cake

This recipe comes from my good friend Amelie. She served it to us during a cottage weekend this summer. It’s amazing and perfect for August’s rhubarb season. But it calls for quite a bit of sweetener, so Kapha people beware: I suggest you add only half the sweetener and enjoy just a small piece. (More Ayurvedic tips below.)

Ingredients:
2 c Kamut or Spelt flour
2 c sucanat (raw sugar)
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1 c almond or soy milk
2 eggs or flax egg replacer*
1/3 c coconut oil or sunflower oil
2 1/2 chopped rhubarb

Mix all together. Place in a greased baking dish or cake pan. Add a dusting of sweetener and cinnamon on the top, and bake at 350 degrees for 45-60 mins. Great for brunch, lunch, tea time or dessert anytime!

* Make this recipe vegan! Mix 1 tbsp of ground flax with 3 tbsp of hot water. Wait until it gets a bit gelatinous and then use in baking as the equivalent to one egg.

 

FOR VATA:
All good. Enjoy with a nice cup of herbal tea.

FOR PITTA:
The sour taste of rhubarb can be aggravating for Pitta, but this recipe may be ok, since the rhubarb is baked and balanced by two cups of sweetener. Coconut oil tends to be more cooling and therefore, better for pitta than other oils.

FOR KAPHA:
Sweets are generally not recommended for Kapha. Kapha people can modify this recipe by reducing the amount of sweetener and using flax egg replacer. If you want to be all out Kapha friendly, you can also substitute apple sauce for most of the sunflower oil, and quinoa flour for kamut.

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