Rhubarb cake

I've been getting a veg box delivered by The Great Northern Larder https://greatnorthernlarder.com and it contains tons of fresh produce from Boyne Valley Flavours https://boynevalleyflavours.ie/.  It's all direct from source and you never know what you're gonna get which makes it interesting.  Last week it included lots of Rhubarb and I was so excited, at first I thought crumble but decided to try out something new.


300gm rhubarb

300gm margarine (I use stork)

185gm ground almonds (if you only have whole almonds in the cupboard grind them in a food processor)

240gm caster sugar

4 eggs beaten

3 1/2 tbps teff flour (if you don't have teff use any plain gluten free flour,  if you choose this option you'll need to add 1/2 tsp of xantham gum)

1tsp baking powder

Zest of 1 lemon


Preheat the oven to 180C.  Line a 9 inch round cake tin with greaseproof paper (if you grease the tin first it helps the paper to stick to the tin more neatly).

Sliced the rhubarb and place in a pan with a cup of water,  cover and cook on a low heat until the rhubarb if soft.  Drain and set aside.

Beat the margarine and sugar together,  should be nice and fluffy.  

Add the beaten eggs bit by bit until fully combined. 

Fold in the ground almonds and all dry ingredients. 

Add the lemon zest.

Pour the mixture into the prepared tin and place rhubarb on top.

Bake for about 40 to 50 minute until risen and golden brown.  A skewer should come out clean from the centre.

Let the cake cool in the tin,  then all you need is a spoon :)….no plates required !

I'm not great with dairy so to go with this I made a cashew cream from The Little Green Spoon website https://littlegreenspoon.ie/2016/04/29/rhubarb-with-vanilla-cashew-cream-2/.   Would be great served with regular cream or custard.

Enjoy !




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