Since May Day in 1996 when my friend Vicky shared it with me, we have been making this recipe for our annual celebration.
The celebration has slimmed down quite a bit over the past quarter of a century. It was an annual potluck and May Pole rite for many years and was featured in Circles, Groves &Sanctuaries: Sacred Spaces of Today’s Pagans.
The biggest change this year wasn’t the number of folks attending, it’s been just the two of us before, but finally veganizing it. It was my first cake with Ener-G egg replacer and I was really pleased at how it turned out. I may be just a little more crumbly but the essentials are all still intact. It is still a moist and flavorful cake.
Beltane Rhubarb Cake
Ingredients:
1 1/2 C brown sugar
1/2 C Earth Balance buttery sticks
1 portion Ener-G egg replacer (hydrated)
2 C flour
1 tsp baking soda
1/2 tsp salt
1 C Tofutti Sour Supreme
2 C rhubarb cut into 1/2″ pieces
Topping
1/2 C sugar
1 Tbs Earth Balance buttery sticks
1/2 C chopped nuts
1 tsp cinnamon
Mix topping ingredients until crumbly and set aside. Cream brown sugar, Earth Balance and egg replacer. Stir flour, soda and salt together and add to creamed mixture alternately with Sour Supreme. Stir in rhubarb and pour batter into 13x9x2″ pan that has been greased and floured. Sprinkle with topping and bake @ 350° for 45 – 50 minutes.
I really, really want to bite into that! Lovely!
It is such a nicely balanced cake. I think you would really like it.