I SO love Rhubarb.
Actually, I have a deeply nostalgic love for all tart fruit, especially berries.
I think it comes from spending years as a little girl playing among gooseberry, red current and blackcurrent bushes in my neighbours garden, collecting snails for the chickens and ‘helping’ with the gardening (read: sneaking the under ripe – but irresistible for small fingers – almost painfully astringent sour berries). And then the joy of crumble after we finally gathered bags and bags full and filled the freezer.
These were special years which I know have had huge influence in shaping my journey with food. Thank you Katherine, Daverick and Orion for sharing your garden with me.
Back to the Rhubarb. These delicate, pink stems were calling out to be celebrated – with cake!
I found an incredible rhubarb cake on Dagmas Kitchen. Dagma’s recipes, food styling and photography is Oh So dreamy and inspiring. If you can tolerate eggs, do make her cake. As yummy as mine is, everything is better with eggs, lets face it!
Unfortunately, my body doesn’t seem too happy when I eat eggs, and I know many of you can’t or choose not to eat eggs, so I’ve made my own egg-less version which I’m thrilled to share with you today.
I made this cake twice, the first time it was too dense and wet, but still SO yummy that we ate it all and I knew I had to try again. The second time, moist yet crumbly, sweet with banana but tart on the top.
I ate almost the whole warm cake while Ollie was at school.. oops! *sigh.. real life problems of a food blogger!
Rhubarb & Banana Cake Recipe
For the cake.
1 cup almond flour
1/3 cup brown rice flour
1 Tbs tapioca flour
1/4 cup coconut sugar
1 tsp gluten free baking powder (I use doves farm)
1 Tbs ground flax
2 ripe bananas
2 Tbs apple sauce
1 Tbs Coconut oil
1/3 cup coconut milk or almond milk
1/4 tsp vanilla
For the rhubarb
3 fine stems of rhubarb chopped about 3 inches long
1 Tbs Coconut sugar
tbsp butter or coconut oil for frying
1. Wash and trim the rhubarb, removing any tough stringy bits. Cut the pinkest tender ends into 3 inch lengths, or thereabouts.
2. Melt the 1tbs butter or coconut oil in frying pan, add the coconut sugar and the rhubarb and cook gently until just wilted, but not mushy. Set aside while you make the cake.
3. Pre-heat the oven to 180. In a large bowl, thoroughly combine all the dry ingredients – the almond flour, brown rice flour, tapioca flour, flax powder, coconut sugar and baking powder.
4. Melt the coconut oil and add to a blender with the apple sauce, 1 and a half bananas (keep the half back), the milk and vanilla and blend.
5. Add the wet ingredients to the dry, plus the other half of the banana chopped and stir until everything is well mixed. Pour into a lined cake tin and layer your rhubarb on the top pushing them down slightly because the cake won’t rise much as it would with eggs.
6. Bake in the middle of the oven for around 30 – 40 mins – longer if you like it dark. It’s done when I knife comes out clean and shouldn’t be too sticky in the middle.
7. Serve with plain sheeps yogurt, Coyo yogurt or vanilla Booja Booja ice cream! YUM.
I hope you love this cake as much as we did and I would absolutely love to know in the comments what you are making with rhubarb these days….??
We’re gathering Elderflower tomorrow and thinking how I can combine the two. Elderflower and frozen rhubarb fool lollies???
Much love xo