It’s the time of year when our rhubarb crowns really get going and Becky is a total Rhubarb fiend. She would literally eat it for dessert every meal if we had enough. So I invented this little quick cake for tea tonight. It’s was lovely and we are just in the process of stopping ourselves eating the lot.
6 large or 10 small Rhubarb stems
S/r gluten free flour
The reason I haven’t put any quantities is because the cake mix is basically an equal mix, so I use 2 eggs and weight them then put in equally amounts ( so the same weight as the eggs) of everything else except the flour. For the flour I put in 2/3 sr flour and 1/3 coconut flour.
So for my cake it was 130g of eggs, 130g of sugar, 130g of marg, 100g of S/R flour and 30g of coconut flour.
Put all of the cake ingredients (not the rhubarb), in one bowel and the wiz it up with an electric mixer. Put to one side
Slice the rhubarb into inch long pieces and then bake in a medium oven for 30- 40 mins on a non stick baking tray. I put mine in at 150.
Once baked, put aside to cool slightly. They should be softish but not mushy.
Line a cake tin with baking paper or use a silicon liner. Lay the rhubarb pieces out in the bottom of the tin in an attractive pattern. Gently spoon on the cake mix and then put in the oven at 180 for 40 minutes. Check with a skewer to see if it’s done.
Cool in tin for 5 minutes then turn out and gently peal away the baking paper. Leave to cool and serve with thick cream, or dust with icing sugar.