Rhubarb season is definitely upon us and as I'm sure I've mentioned before I am fortunate enough to have wonderful rhubarb growing in the garden, a cutting from a plant that used to belong to my Nan, fifty years ago. There is little more satisfying than picking produce straight from the garden and turning into a wonderful dish to share.
Every year it seems to produce more and more fruit so I am always on the lookout for new ways to use it. I have been pondering the idea of some rhubarb infused gin (how fab would that be on a warm summers evening with some ice and a slice?!), however for now we have cake...
This week's favourite is a delicious rhubarb and almond cake that is also both vegan and gluten free. Thumbs up all round from the family and friends who have tried it and it maintains the texture and rise of a regular bake with the addition of ground almonds keeping things light and moist.
It's a perfect cake for enjoying with a cup of tea as an afternoon treat but would equally work fantastically as a dessert served with a non dairy cream or custard. Or how about warm with non dairy vanilla ice cream, now there's a thought...
- 275g plain gluten free flour
- 100g ground almonds
- 2 heaped tsp baking powder
- 150g demerara sugar
- 100ml sunflower oil
- 300ml plant milk (almond or soy work best)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 300g rhubarb (washed and chopped)
1. Preheat oven to 180 ºC.
2. In a separate bowl whisk together the oil, sugar, plant milk, vanilla extract and vinegar. Set aside for a couple of minutes.
3. Mix together the flour, almonds, and baking powder in a large bowl.
4. Combine wet and dry ingredients and mix until well combined.
5. Add chopped rhubarb and mix well.
6. Pour mixture into a lined 8x8 inch baking pan and cook for 45 minutes until golden brown and a knife comes out clean.
7. Leave to cool a little in the tin before transferring to a wire cooling rack.
8. Cut into 16 pieces.
*This is best enjoyed on the day of baking or the next day as rhubarb has a tendency to make the cake go a little soggy if left much longer.
**I have yet to try but I imagine this cake would work well with other fruits such as plum or raspberry or perhaps a combination of rhubarb and strawberry.
Do give it a go and let me know...