Get ready to indulge in a delicious and healthy treat with this Vegan Rhubarb Blueberry Upside-Down Cake! This cake is the perfect combination of sweet and tangy, with the unique addition of rhubarb adding a touch of tartness that perfectly balances the sweetness of the blueberries. And the best part? This cake is completely vegan, making it a guilt-free indulgence that is both delicious and nutritious!
For more way’s to enjoy one of my favorite sprintime vegetable make Rhubarb Pistachio Bundt Cake or Strawberry Rhubarb Pie.
SIS – TIP Simple is Smart:
Rhubarb is a springtime vegetable. That’s right it’s a vegetable not a fruit, However it’s mostly enjoyed in recipes that use fruit. Rhubarb pairs will with berries and for today’s SIS tip think outside the box and pair rhubarb with blueberries. Other berries it pairs will with are blackberries, currents, and even cranberries.
Neuro-Nutrition Nugget- Rhubarb
If you’re looking for a food that can give your brain a boost, look no further than rhubarb! This delicious vegetable is often overlooked when it comes to brain health, but it’s packed with nutrients that can help keep your mind sharp and focused.
One of the key nutrients found in rhubarb is fiber. Fiber is essential for good brain health because it helps to regulate blood sugar levels. When your blood sugar levels are stable, your brain functions better and you’re able to think more clearly. In addition, fiber is also important for maintaining a healthy gut microbiome, which can have a big impact on brain health.
Another important nutrient found in rhubarb is vitamin K. This vitamin is crucial for maintaining healthy brain function because it helps to regulate calcium levels in the brain. Calcium is essential for nerve cell communication, and if calcium levels are too high or too low, it can lead to problems with memory and cognitive function.
By eating rhubarb, you can help ensure that your brain has the right amount of calcium to function at its best. In addition to fiber and vitamin K, rhubarb is also a good source of antioxidants. Antioxidants are important for brain health because they help to protect against oxidative stress, which can damage brain cells and contribute to cognitive decline.
By eating foods that are high in antioxidants, like rhubarb, you can help keep your brain healthy and functioning at its best.
Ingredients for Vegan Rhubarb Blueberry Upside-Down Cake
Rhubarb Layer:
Fresh Rhubarb: an exceptionally tart vegetable that give this dessert it’s distinctive flavor
Blueberries: Only use Fresh blueberries for this layer
Vegan Butter: use either solid sticks or the spreadable vegan butter
Instant Clear Gel: The cleargel thickens before it’s baked. This keeps the fruit from shifting or their juice from seeping out of the bottom of the springform pan.
Brown Sugar: Adds richness and sweetness to this layer.
White Sugar: the rhubarb needs sugar to make it edible. White sugar does just that.
Ingredients for the Vegan Rhubarb Blueberry Upside-Down Cake Batter
All-purpose flour: This cake is a fairly dense and needs the extra gluten in the all-purpose flour.
Baking powder: leavening agent,
Sea Salt: you don’t need much to bring out the flavor.
White Sugar: Adds moisure and sweeetness.
Vegan Butter: use the solid sticks if you can find them. I used the spreadable in this recipe and it worded ok. The solid is a bit better though.
Plant Based eggs – JUST EGG
Lemon Juice: Adds the acidity the Baking Powder needs to help the cake rise.
Vanilla: Flavoring for the cake.
Coconut Cream: The richness of the cream is important for the cake’s flavor.
Make the Rhubarb Blueberry Layer
- Line the bottom of a springform pan with a circle of parchment paper. Lightly grease the sides of the pan.
- Combine the brown sugar, white sugar, and instant cleargel in a bowl.
- Add the melted butter and mix to combine.
- Spread the mixture in the bottom of the springform pan.
- Arrange the rhubarb and blueberries in the bottom of the pan as shown in the picture. After the fruit is added press the rhubarb and blueberries into the sugar butter layer. Set aside.
Make the Cake Batter
- In a small bowl Add the baking powder and salt to the flour, Mix and set aside.
- In a medium bowl, beat the sugar and butter together with a hand mixer until creamy.
- In a small bowl, add the eggs, vanilla, and lemon juice to the coconut cream.
- Starting with the liquid mixture, add ⅓ of the mixture to the bowl with the butter and sugar. Beat in.
- Alternate the liquid with the flour, adding 1/3 each time and beating after each addition. Scrape the bowl after the second addition of the flour.
- After all of the flour and liquid mixtures are added scrape the bowl again and beat for 3 minutes.
- Pour the batter over top the rhubarb and blueberry layer. Spread to cover the fruit.
- Bake at 350℉ (180℃) for 45 – 50. minutes. Test with a cake tester at 45 minutes, The tester should come out clean and the center of the cake should sping back when lightly depressed with your finger.
- When the Vegan Rhubarb Blueberry Upside-Down Cake is done, remove it from the oven and let the cake cool for 15 minutes before unmolding.
- To unmold. Run a blunt knife around the edges to loosen. Invert a serving plate over the cake and flip it over. Loosen and remove the collar. Carefully remove the parchment paper from the cake.
- Serve with plant based whipped cream, or ice cream, or as is. The design is so lovely I like to serve it with a scoop of coconut cream ice cream on the side so you don’t cover up the design.
- Store in an airtight container for up to 4 days in the refrigerator.
- The cake doesn’t freeze well, as the topping gets watery when frozen.
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Equipment
- 9-inch springform pan
- baking parchment paper
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Rhubarb Blueberry Layer
- 2 cups fresh rhubarb sliced into 1/2-inch thick pieces
- 1 cup fresh blueberries
- 4 tbsp melted Vegan Butter
- 2 Tbsp Instant Clear Gel
- ⅓ cup brown sugar
- ⅓ cup White Sugar
Cake Batter
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp sea salt
- ¾ cup sugar
- 3 tbsp vegan butter
- 3 tbsp Just Egg plant-based egg substitute
- 1 tbsp lemon juice
- 1 tsp vanilla
- ½ cup coconut cream
Instructions
Make the Rhubarb Blueberry Layer
- Line the bottom of a springform pan with a circle of parchment paper. Lightly grease the sides of the pan.
- Combine the brown sugar, white sugar, and instant cleargel in a bowl.
- Add the melted butter and mix to combine.
- Spread the mixture in the bottom of the springform pan.
- Arrange the rhubarb and blueberries in the bottom of the pan as shown in the picture. After the fruit is added press the rhubarb and blueberries into the sugar butter layer. Set aside.
Make the Cake Batter
- In a small bowl Add the baking powder and salt to the flour, Mix and set aside.
- In a medium bowl, beat the sugar and Vegan butter together with a hand mixer until creamy.
- In a small bowl, add the Just egg, vanilla, and lemon juice to the coconut cream.
- Starting with the liquid mixture, add ⅓ of the mixture to the bowl with the butter and sugar. Beat in.
- Alternate the liquid with the flour, adding 1/3 each time and beating after each addition. Scrape the bowl after the second addition of the flour.
- After all of the flour and liquid mixtures are added scrape the bowl again and beat for 3 minutes.
- Pour the batter over top the rhubarb and blueberry layer. Spread to cover the fruit.
- Bake at 350℉ (180℃) for 45 - 50. minutes. Test with a cake tester at 45 minutes, The tester should come out clean and the center of the cake should spring back when lightly depressed with your finger.
- When the cake is done, remove it from the oven and let the cake cool for 15 minutes before unmolding.
- To unmold. Run a blunt knife around the edges to loosen. Invert a serving plate over the cake and flip it over. Loosen and remove the collar. Carefully remove the parchment paper from the cake.
- Serve with whipped cream, ice cream, or as is. The design is so lovely I like to serve it with a scoop of ice cream on the side so you don't cover up the design.
- Store in an airtight container for up to 4 days in the refrigerator.
- The cake doesn't freeze well, as the topping gets watery when frozen.
Video
Nutrition
