Celebrating summer – Rhubarb Guglhupf with Ginger Icing
About one year ago, I graduated from my Bachelor’s program. Guess what the first thing I did afterwards was – yep, you’re right: it was baking. After all these long days in the lab, baking without time pressure and smelling and tasting freshly harvested ingredients again was so fulfilling!
At the farmer’s market, I had found some of that year’s first rhubarb, so I made a rhubarb cake for welcoming summer. Drizzled with a ginger-spiced icing on top, this “Guglhupf” is sweet, sour and fruity with a little refreshing spiciness – the perfect accompaniment for a morning coffee or afternoon lemonade on a sunny summer day.
By now, I’ve gotten used to spending long days in the lab and managing to squeeze in some time for baking in between. Nevertheless, my “to bake-list” has been growing on and on. This cake is also on the list, and even though I baked it just recently, I certainly want to make again soon, before rhubarb season is over. For celebrating and enjoying summer in all its beautiful and delicious facets, and you should do that, too! 🙂
| Rhubarb Guglhupf with Ginger Icing (adapted from “Vegan for Fun” by Attila Hildmann) || vegan makes one small Guglhupf (about 18 cm diameter) |
| Ingredients: 350g rhubarb (should make ~275g when cleaned & peeled) 50g granulated sugar 1 pckg. (300 mL) rice whipping cream, chilled (eg. Soyatoo) 300g all-purpose flour 2 tsps. baking powder 1 pinch salt 1 tbsp. starch 200g raw cane sugar 70 mL soy milk 125g vegan butter, molten + a little more for greasing the cake pan 2-3 tbsps. fine breadcrumbs for coating the cake pan 75g + 75g powdered sugar 1 tbsp. lemon juice 1-2 tsps. ginger, grated optional: a few drops of (natural) red food coloring, I like to use red beet juice |
|
