Banana Rhubarb Cake

Written By Elaine Perlman

I did not try rhubarb until I was an adult. Better late than never. That tart blasting rhubarb juice is the taste equivalent of a field of orange and pink tulips. Vibrant, real and transporting.

I bought rhubarb at the farmers' market. It looks like celery had a rendezvous with some beet juice. Chopped rhubarb combined with sweet bananas and a dash of cinnamon elevates the flavor zones with sweet, tart and earthy flavors. Enjoy!

Banana Rhubarb Cake

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  • 2-3 ripe bananas (the darker the peel, the healthier they are!)

  • 1/2-3/4 cup chopped rhubarb (the redder the stalk, the sweeter)

  • 1/4 cup refined coconut oil, vegan butter or vegetable oil

  • 1 cup sugar

  • 1 1/2 cups flour

  • 1/4 teaspoon salt

  • 1 egg replacer (1 T. powder, 3 T. water, combined) 

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon

Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.

 

Note: A cup of raw rhubarb contains 5.5 grams of carbohydrates, 2.2 grams of fiber, and 1.1 grams of protein. From a micronutrient perspective, rhubarb contains 45% of the recommended daily amount of required vitamin K. Rhubarb also contains good amounts of manganese, calcium, potassium, and vitamin C.

 

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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