Soft and spongy as a cloud this recipe is definitely a winner. Sweet sponge with a sour zing of rhubarb.. Dreamy! Definitely one of the best ways to enjoy the rhubarb season! Also, feel free to use some other fruits or berries instead of rhubarb – I tried plum and apple, worked well!
You will need:
2 & 1/2 cups flour, my best combo was 1 cup wholemeal, 1 cup strong bread and 1/2 plain flour
2 tsp baking powder
1tsp baking soda
pinch of salt
1 & 1/4 cups soy milk
1/2 cup brown sugar
1/4 cup golden syrup
1/2 cup coconut oil
1 lemon juice and zest
1tsp vanilla essence
6 stalks of rhubarb (~300-400g)
What to do?
- mix all dry ingredients together
- melt coconut oil and mix it with sugar
- mix ALL the dry ingredients with wet ingredients
- slice rhubarb, set a little bit of it aside and mix the rest with the cake
- pour the cake into a baking mould, decorate with the rhubarb you previously set aside
- bake for 1hr at 175C
- take out of the oven, cool down and dust with some icing sugar if you wish to:)