Rhubarb cake is really pretty and really delicious and I have made it really healthy. It’s created so you can also do a vegan version with egg replacer from health stores or on-line. It has the great flavours of orange zest and honey in it so it tastes amazing and it’s made with healthier spelt flour. It’s also perfect if you follow an egg or dairy free diet. I love rhubarb and think it should have a renaissance if it’s not already.
1 cup or 220g of very, very finely diced rhubarb
1 stick of rhubarb (preferably as pink as possible) cut in half lengthwise and cut into 2″ pieces
½ cup or 175g golden caster sugar
¼ cup or 4 tbs of runny honey
2 teaspoons of vanilla extract
zest of one orange
¾ cup or 175g of warm coconut oil (or oil of your choice)
1 egg and one egg yolk or egg replacer for one and a half eggs
1 ½ cups 225g of plain flour (I used white spelt)
1/4 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
Icing sugar to dust (optional)
Preheat the oven to 180°C.
Oil or spray with cake release spray an 8″ spring form cake tin.
Put the eggs or egg replacer in a large mixing bowl with the honey and sugar and with an electric whisk, whisk until light and fluffy. Now whisk in the oil and mix.
Add the rest of the ingredients except the bigger rhubarb pieces, and mix until fully incorporated. Don’t over mix.
Pour the mixture into the prepared tin and place rhubarb pieces on top in a single layer, pink side up, avoiding the sides of the cake. then bake for 50-60 minutes.
If the cake starts to get too dark before it’s cooked, place tin foil over the top. The cake is done when a skewer comes out clean or it’s form when pressed lightly with a finger.