Rhubarb Shortcake: A Low-Fat Vegan Dessert Recipe
I recently discovered that rhubarb can grown in the shade. Not wanting to waste valuable sunshine space, I moved my rhubarb to under the maple tree.
To move the rhubarb I chopped all of the stalks back to just a few inches. I dug up the entire plant: Complex root system and all. I separated the little bunches by using an old knife to slice through the chunk of root.
What to do with all of the rhubarb stalks? Rhubarb crisp, of course! That was my intention until I found myself with no oatmeal. I improvised my making a shortcake batter and cooking it over the rhubarb shepherd’s pie style. Delicious!
- 1 lb rhubarb stalks, diced
- 1/4 C sugar
- Dash cinnamon
- 2 T cornstarch
- 1 3/4 C flour
- 1 C sugar
- 2 t baking soda
- 1/2 t salt
- 2 t vanilla
- 1/3 C applesauce
- 2 t apple cider vinegar
- 1 C warm water
- Preheat oven to 350 F.
- Mix rhubarb with 1/4 C sugar in a 9-inch cast iron skillet. Add just enough water to cover the rhubarb halfway.
- Cook the rhubarb until it just starts to break down. Do not boil.
- Remove from heat. Dissolve the cornstarch into a bit of water to make a slurry. Whisk into rhubarb mixture.
- In mixing bowl, mix dry ingredients.
- Make three holes in the mixture. Pour the vanilla, applesauce, and vinegar into their own hole. Pour the water over the whole mixture and combine.
- Pour the shortcake batter over the rhubarb mixture.
- Bake at 350 F for 20-25 minutes or until shortcake is golden brown and a toothpick inserted in the center comes out clean.