In the kitchen
Rhubarb and vanilla cake
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.
makes 10 slices
20 mins prep, 40-45 baking time
- 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
In a small to medium sized bowl mix your flour, almonds, ground ginger, baking powder and salt.
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.
Pour batter into cake tin and use the spatula to ensure you have a flat surface and the cake tin has an even fill.
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.