Vegan Rhubarb-Raspberry Cake

Rhubarb always brings me back to my childhood. We had a monster plant in our yard and it seems like we ate it all summer long. So when I saw some at Rutiz Farms, I just had to get some. My mom usually stewed it, but many people are turned off by rhubarb cooked that way because it gets kind of mushy and stringy (though I never minded). I thought I'd try something different and thought it would be good in a cake--that would retain a better texture.

Well, I was halfway through putting together the batter when I opened the freezer to get my whole wheat pastry flour (the staple of almost all of my baked goods) and found I was just about out. Not willing to stop for a trip to the store, I made due with some brown rice and buckwheat flour I had. According to my family, not only did they not mind the mixture of flours--they thought it made it better. In fact, I don't know when I've had an experiment have such a resounding success on the first try.

So, if you're game--you try this and let me know what you think. If you don't what to use the different flours, just use 2 cups of whole wheat pastry flour--or even unbleached white flour.

Rhubarb-Raspberry Cake

1/2 cup oil
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup nondairy milk
1 teaspoon apple cider vinegar
1 cup whole wheat pastry flour
1/2 cup brown rice flour
1/2 cup buckwheat flour (or whole wheat pastry flour)
1/4 teaspoon salt
1 teaspoon baking soda
2 cups diced rhubarb (3-4 stalks)*
1 cup raspberries

Topping:
1/2 cup slivered almonds
1/4 cup packed brown sugar
1 teaspoon cinammon

Preheat oven to 350 degrees F. Oil a 13 x 9-inch baking pan. In a large mixing bowl, whisk sugar and oil together. Add the vanilla, milk, and vinegar. Whisk until smooth. In a separate bowl, whisk together flours, salt, and baking soda. Add the flour mixture to the wet mixture and whisk just until combined. Gently fold rhubarb and raspberries into the batter. Pour into prepared baking pan. Mix topping ingredients together and sprinkle evenly over the batter. Bake 45-50 minutes, or until tester inserted in center comes out clean. Cool 30 minutes before cutting into squares and serving. Serve with some whipped cream-type topping if desired.

Makes 15 squares.

*For thick stalks of rhubarb, cut then in half lengthwise and then slice --sort of like you'd dice up celery for soup. Remove any tough strings.