How about a simple rhubarb cake? Have you had the chance to bake with this seasonal ingredient this year? Whether you have or haven't, I encourage you to try this delightful recipe. This rhubarb cake is not only incredibly easy to prepare, but it also looks very appealing, making it a great choice for a sweet treat at any gathering.
This version of rhubarb cake is prepared with the addition of wholegrain wheat flour and with a reduced amount of sugar. As a result, the cake is not overly sweet. However, feel free to adjust the sweetness according to your personal preferences by adding more sugar if you enjoy sweeter cakes. Personally, I still prefer the less sweet version.
Is rhubarb a vegetable?
By the way, did you know that rhubarb is actually considered a vegetable in culinary terms? To be honest, I was unaware of this fact for quite some time. Its tart flavour and common usage in sweet dishes often lead people to perceive it as a fruit. This unique culinary versatility makes it an enjoyable ingredient to experiment with in various recipes.
Which parts of rhubarb are edible?
It's important to note that only the stems of rhubarb are edible (in fact, they are the petioles!). The other parts of the plant, including the leaves, contain high levels of calcium oxalates, so they should be discarded. It’s recommended to enjoy rhubarb from April to July when the oxalate content is lower, as it tends to increase in later months.
And if you're a fan of rhubarb, make sure to give these recipes a try. Remember, the rhubarb season is short-lived, so seize the opportunity to savour its unique flavours while you can.
Rhubarb cake with almonds
Equipment
- Round cake tin with a diameter of 20 cm
Ingredients
- 150 g wheat flour
- 100 g wholemeal wheat flour
- 400 g rhubarb
- 120 g sugar
- 100 ml rapeseed oil
- 5 tbsp Greek yoghurt
- 3 eggs
- 3 tbsp almond flakes
- 3 tsp almond sugar (with natural almond extract)
- ½ tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat the oven to 180°C.
- Prepare a round cake tin with a diameter of 20 cm by lining the bottom with baking paper.
- Wash the rhubarb, then cut it into small pieces.
- In a medium bowl, combine the dry ingredients (except sugar): whole wheat flour, wheat flour, baking soda and baking powder.
- Using a stand mixer or hand mixer, beat the whole eggs until they become fluffy, which usually takes around 6-8 minutes. Keep beating the eggs while gradually adding the sugar, one tablespoon at a time, for approximately 2 minutes. Continue mixing and slowly pour the oil into the batter. Finally, add the Greek yoghurt and mix everything together.
- Reduce the speed of the mixer and gradually add the dry ingredients. Beat the mixture until all the ingredients are well combined.
- Pour the batter into the prepared tin, then arrange the sliced rhubarb on top of the batter, gently pressing it down. Sprinkle the cake with almond flakes and almond sugar.
- Bake the cake for approximately 40-45 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, remove the cake from the oven and allow it to cool. Enjoy your delicious treat!
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