In the kitchen

Rhubarb and vanilla cake

A wonderfully simple and buttery rich cake with notes of zingy rhubarb.

I love rhubarb season and always make sure that I use this gorgeous fruit as much as I can whilst we are lucky enough to have it. Naturally sharp in flavour rhubarb is a brilliant partner for something sweet. This cake is rich and buttery with just a hint of ginger and vanilla. The rhubarb is the star of the show giving it a wonderfully bold zing.

Serves

makes 10 slices

Time

20 mins prep, 40-45 baking time

Difficulty

medium

Ingredients

  • 160g flour (I used a mix of spelt and rice)
  • 30g ground almonds
  • 2 tsp ground ginger
  • 1 ½ tsp baking powder
  • ½ tsp sea salt
  • 120g organic grass fed butter (soft, at room temperature) you could also use coconut oil but I would reduce it to 100g
  • 150g coconut sugar (plus 1 tbsp for sprinkling)
  • 1 tsp pure, organic vanilla extract or powder
  • 2 large, organic, free-range eggs at room temperature
  • 120 almond milk (or oat, coconut, rice, goats)
  • 180 g rhubarb, washed and cut in 5 cm (2 inch) pieces
 
Step 1

Heat oven to 180°. Line and grease an 8 inch spring-form, loose bottomed cake tin.

Step 2

In a small to medium sized bowl mix your flour, almonds, ground ginger, baking powder and salt.

Step 3

Whisk and set aside.

Step 4

In a large bowl, beat butter and sugar until light and creamy, about 3-4 minutes.

Step 5

Add your eggs and vanilla.

Step 6

Beat until smooth.

Step 7

Using a spatula, fold in half of your flour mixture followed by half the milk mixture. Repeat for second half. You should have a smooth, sticky batter.

Step 8

Pour batter into cake tin and use the spatula to ensure you have a flat surface and the cake tin has an even fill.

Step 9

Arrange your rhubarb pieces on top of the cake. Either you can be quite neat with this.

Step 10

Or you can go a little wild which is my preferred approach.

Step 11

Bake in the oven for 10 minutes before reducing the temperature down to 150° and continuing to bake for a further 35-40 minutes or until you can insert a tooth pick to the cakes centre and pull it out clean.

Step 12

Remove the cake from the oven and allow it to cool for about five minutes in the tin before removing the sides of the tin and allowing it to cool completely.

Enjoy with yogurt, crème fraiche or just as it is!

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