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)
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
- Clean and peel rhubarb. Cut into ~1cm long pieces. Put into a saucepan together with 50g granulated sugar and bring to a simmer on medium heat while stirring continuosly. When the rhubarb has softened, set aside to let the compote cool down.
- Preheat oven to 170ºC. Grease a 18cm guglhupf (or bundt cake) pan with vegan butter, then coat with breadcrumbs.
- In a medium-sized bowl, combine flour, baking powder, salt, and starch.
- In another bowl, combine molten vegan butter and soy milk.
- Whip cold rice cream in a large bowl. After one or two minutes of whipping, start adding raw cane sugar gradually while continue beating until stiff.
- Add a few tbsps. of the dry ingredients, fold in, then a heap of the liquid ingredients and fold in, as well. Continue folding in dry & wet ingredients alternatingly, and make sure not to overmix the batter. When the dough is all combined, add rhubarb compote and distribute just very roughly with a few streaks.
- Fill batter into the prepared cake pan and bake in preheated oven for 50-60 minutes. If necessary, cover with aluminium foil after ~30min to prevent too much browning of the surface.
- Test with a wooden skewer if the cake is done and if yes, remove from oven and let sit for 10 minutes on a wire cooling rack before carefully (!) turning the pan upside down to remove the cake from its pan.
- For the icing, combine 75g powdered sugar with 1 tsp. lemon juice and (if desired) a few drops of red food coloring. Add just enough water to make a thick icing. In a second bowl, combine 75g of powdered sugar with 1 tsp. grated ginger and also just enough water to make a thick icing. Taste and if desired, add more of the ginger.
- Drizzle white icing on top of the cake, then the pink icing on top. Let cool completely before cutting into slices. Enjoy!