I love rhubarb and we were lucky enough to inherit a couple of crowns of the stuff in the garden of where we currently live.
This cake came about because we end up with shed loads of rhubarb and we can get a bit sick of crumble and even though I also make cordial and chia jam with it, I’m always looking for new ways to use the stuff up!
This allergy-friendly rhubarb cake is gluten free, dairy free, vegan and refined sugar free too! It is excellent just as a slice of cake with your coffee, but also fab served as a pudding with some custard. The recipe only makes a ‘small’ cake (about 8 servings) as it is best eaten the day it is made (which is never a problem in our house!) I use a small brownie pan (I think it’s 8×8″).
If you want your cake to look pretty you want to pick the pinkest stalks, or pick a few stalks but only use the pink part of them. If you’re not fussed about pinky-ness, then the whole stalk is fine!
White chocolate chips would go really nice in this too if you can get your hands on dairy free ones.
Rhubarb Upside Down Cake (gf, df, sf, vegan) Makes approx 8 slices.
- 1-2 stalks of rhubarb
- 1 banana
- 3 tbsp oil (I used rapeseed – you want something light and not too strong tasting)
- 1 tsp vanilla essence
- 1/2 cup plant milk
- 1 + 1/2 cups gluten free self-raising flour (I use Dove’s Farm as it contains xanthan gum, if yours doesn’t then add 1/4 tsp xanthan gum)
- 1/2 cup coconut sugar
- Line your brownie pan with baking paper and preheat the oven to 160C/140C fan/ 325F/ GM6
- Chop up your rhubarb in to small chunks and spread evenly in the brownie pan.
- In a mixing bowl mash up your banana and add the oil, vanilla & milk and combine.
- Add the flour and sugar and mix well. It’s quite a ‘stiff’ batter for a cake.
- Carefully spread the mix over your rhubarb pieces. I kinda blob with a spoon and then spread them together as it can be tricky to not mess up all your nicely arranged rhubarb!
- Pop in the oven for about 20 minutes until risen and a skewer comes out clean.
- Turn out straight away so the cake doesn’t get ‘sweaty’! You can serve it warm with custard or allow to cool and eat as a cake.
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