These babies are so easy to make and they rhubarb is freshly harvested. Thanks to Driscolls for the inspiration for the recipe. Their recipe was so cute with the strawberries, but I longed for something strawberry rhubarb, so I added some for a seasonal twist. Then because I cannot leave anything alone, I converted it to vegan, so it is dairy free and egg free as well.
Yield: 6-8 mini cakes
Equipment: mixing bowls, measuring cups and spoons, zester, sharp knife, sheet cake pan, parchment paper, silicone cupcake pan or non-stick cupcake pan, cookie sheet (if using silicone cupcake pan).
Roasted Strawberries & Rhubarb
8 large strawberries, hulled and halved lengthwise (145 grams)
7/8 cup (1 medium stalk) rhubarb sliced in small slices, horizontally (90 grams)
2 tablespoons of maple flakes or sugar
1 teaspoon whole wheat pastry flour
Preheat oven to 400F (204C)
Stir the strawberries and rhubarb in a small mixing bowl until the maple flakes or sugar and flour coat the berries and rhubarb.
Place fruit in a single layer on the large parchment paper covered baking pan. Bake 15 minutes.
Set fruit aside to cool.
Lower oven temperature to 350F (177C)
¾ cup whole wheat pastry flour (90 grams)
¾ teaspoon baking powder
¼ teaspoon sea salt
2 scoops Monkfruit or ½ cup sugar
¼ cup almond butter (60 grams)
¼ cup water (60 grams)
1 flax egg (see note below)
Zest of one washed organic lemon
¼ cup unsweetened vanilla flavoured almond milk (85 grams)
1 tablespoon lemon juice (14 grams)
Optional: whipped cream or cream cheese and rhubarb ribbons
Make flax egg in small mixing bowl. Set aside for 5 minutes.
Whisk flour, baking powder, salt and Monkfruit or sugar together in a medium sized mixing bowl and set aside.
Put almond butter, water, lemon zest and flax eggs, milk and lemon juice into a bowl and mix until smooth.
Add almond butter mixture to the dry mixture and mix just until incorporated. Do not over mix or the cakes will have peaks in them.
Divide fruit into the cup cake wells. You can make six larger cakes or 8 smaller ones. Divide the batter into 6 or 8 cupcakes and pour on top of the fruit.
If using silicone baking cups, place the baking cups on a cookie sheet.
Bake for 10 minutes and turn the cookie sheet ¼ turn and then bake 8-10 minutes. They should spring back when touched or come out clean with a toothpick or skewer.
Let cool for 10 minutes. Use a dull knife to loosen the cakes from the pan. Flip over and replace any fruit that stayed in the pan.
Optionally, serve with whipped cream or plant based cream cheese.
Note: flax egg – take 1 tablespoon golden flax seed and add 3 tablespoons water. Mix and set aside for 5 minutes until set.