It is rhubarb season now. Mine was taking over the raised bed at my unit like a large leafed trifid getting in the way of my tenants desire to grow vegetables. I harvested its pinkening stalks and then the big D hacked it out of the soil and we brought it home in a pot. It has soaked up the torrential rain we have had over the past few weeks and managed not to die of transplantation shock, for which I am very grateful. I’ve become attached to that plant. I stewed the stalks with rapadura, honey and stevia and have been having it on my morning porridge with lashings of coconut cream and rapadura. I still have mountains of stewed rhubarb left over so thought I would make a cake. As I don’t tolerate eggs and dairy well this cake is made without them and therefore also suitable for vegans. Being contrary I like to then serve it with a dairy-containing accompaniment but if you are less contrary than me serve it with a nut cream.
I made this in my favourite cake tin – a six cup bundt tin by Nordic Ware which makes six small bundt cakes.
This is a sweet cake best served with unsweetened accompaniments – I like it with thick sour greek yoghurt on the side and a steaming cup of chai tea. It would also be good with bitter coffee and unsweetened whipped cream. It would also be nice with a vegan cream made from almonds.
- 2 cups plain flour
- 1 cup white sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup stewed rhubarb
- 1/2 cup coconut cream (full fat coconut milk)
- 1/4 cup water
- 1/4 cup rosewater
- 1/4 cup rice bran oil
- 2T apple cider vinegar
unsweetened whipped cream / creme fraiche / greek yoghurt
- large mixing bowl
- jug or bowl of at least 2 cup capacity
- measuring cups – 1 C, 1/2 C, 1/4 C
- measuring spoons – 1T, 1 tsp, 1/2 tsp
- silicone spatula
- a six cup bundt tin
- Preheat oven to 180C (350F) on fan-bake.
- Sift flour and baking soda into a large mixing bowl.
- Stir in sugar.
- Make a well in the centre then set aside.
- Put the salt and wet ingredients in the jug and mix with a fork until thoroughly combined.
- Pour wet ingredients into the centre of the dry ingredients.
- Fold gently together with a silicon spatula until the wet and dry ingredients are mixed together.
- Use your quarter cup measure to scoop the mixture into the mini bundt tin.
- Place bundt tin on central shelf in oven and bake for 30 minutes until the cakes are golden on top and spring back when pressed lightly with your finger.
- Remove from the bundt tin and leave to cool on a rack.
- Service with whipped cream, creme fraiche or greek yoghurt and steaming cups of unsweetened chai tea.