Rhubarb Cake w Almond Fudge Topping

Here in Sweden we have just celebrated our second biggest holiday (after Christmas) Midsummers. This holiday has been celebrated since before religion came to our country. Celebrating the sun and the light, before always celebrated on the day of the summer solice, but now always on a friday/saturday. We have time off work and spend the time with friends, family and other loved ones. Eating good food and some even dancing around the midsummers pole (or also know as maypole). 

One of the many mythical traditions surrounding this day says that all unmarried girls and women, on the night of midsummers eve, shall pick 7 different varieties of flowers. During the time of picking the flowers until going to sleep they are not allowed to speak and when they go to bed, put the 7 flowers under their pillow and during the night they will dream of the man they will marry.


But now to the cake! This recipe is fairly new to me and one that can be adapted in many ways, changing the rhubarbs to vegan chocolate or why not fresh summer strawberries. The moist vanilla sponge mixes well with the slightly sour rhubarb and sweet almond fudge topping.

You will need:
Round Spring Baking Tin, 26cm / 10inches in diameter.


Vanilla Sponge:
175 g Dairy Free Margarine, melted.
2½ dl / 1 cup White Sugar.
Egg Replacer, equal to 2 large eggs.
2½ dl Vegan Natural Yoghurt.
5 dl / 2 cups Plain Flour.
2 tsp Vanilla Sugar
2 tsp Baking Powder
400-500 g Rhubarb Stalks


Almond Topping:
100 g Dairy Free Margarine
75 g Sliced Almonds
1 ½ dl / 2/3 cup White Sugar
2 tbs Plain Flour
2 tbs Dairy Free Milk (I use Alpro Natural Soya Milk)
1 tbs Vanilla Sugar

• Pre-heat your oven to 175 C / 345 F
• Start making the sponge by melting the margarine and whisking it with the sugar until it goes a little fluffy.
• Add your egg replacer and whisk a little more and also add the yoghurt.
• Mix all dry ingredients in a separate bowl and mix them quickly and well with the wet batter. (I recommend using an electic whisk)
• Grease the spring tin (I also add baking paper to the bottom) and pour in the batter.
• Clean and peel the roughest skin off the rhubarbs. Cut into 2-3cm / 1inch pieces.
• Evenly spread the rhubarbs on top of your batter and gently push them down.
• Bake in the lower part of the oven for 45 minutes.
• During this time start making the almond topping.

• Mix all the ingredients, except for the vanilla sugar, in a saucepan.
• Let it gently simmer while stirring for a few minutes.
• Take the almond topping off the heat and mix the vanilla sugar in with the almonds.
• Once the cake has been in the oven for 45 minutes, gently take it out and spread the almond topping over it and bake for another 15 minutes.
• If your cake has risen alot and your tin looks very full, make sure to have an oven tray under your tin to avoid the almond topping to drip and burn in your oven. If not cleaning won't be that much fun after. (if you do get it in your oven, try to remove most of it while still hot. But be careful it hurts alot to be burnt by it)
• Enjoy!

Tip: If your want to make it extra festive, serve with a side of vegan whipped cream or you favourite non-dairy ice cream.