Studded within these little cakes, rhubarb shines all on its own. Simple and elegant, without being too sweet, the crunch of sugar on top gives way to tender cake with tart rhubarb goodness.
INGREDIENTS
1-1/4 cups unbleached all-purpose flour
1/2 cup quick-cooking oats
2/3 cup evaporated cane sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup non-dairy milk of choice
1/2 teaspoon mild vinegar
1/4 cup mild vegetable oil
1 teaspoon vanilla extract
1 cup chopped rhubarb, in 1/2-inch chunks
coarse sugar, for sprinkling
Makes 4 or 8 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease eight 4-ounce canning jars or 4 half-pint canning jars. Place the jars on a rimmed baking sheet.
In a small bowl, combine the flour, oats, sugar, baking powder, cinnamon, and salt. In a large bowl, whisk the milk, vinegar, oil, and vanilla to combine. Add the dry ingredients to the wet in two batches, mixing until just combined. Gently fold in the rhubarb.
Fill each jar ⅔ of the way full with batter. Sprinkle the tops of each cake with a little of the coarse sugar.
Bake for 23 to 26 minutes for large jars and 16 to 20 for smaller jars, until they are golden and a toothpick inserted into a cake comes out clean.