With so much rhubarb growing in our garden we decided to experiment with lots of different cake recipes. We particularly love these two: a cardamom rosewater rhubarb cake and a caramelised upside down rhubarb cake. Both equally delicious and help make the rhubarb the star of the show. The rosewater pistachio rhubarb cake is loosely based on one we found in the Guardian by Georgina Hayden. We hope you'll get a chance to make the most of some rhubarb recipes while it's still at its peak!
Rhubarb, Rosewater & Pistachio Cake
Ingredients:
400g rhubarb
260g coconut sugar
60ml aquafaba
250g self-raising flour (sifted)
150g shelled pistachios
1 tbsp rosewater
100ml almond milk
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tsp baking powder
90ml olive oil
1/2 tsp sea salt
Method:
Heat the oven to 180C fan and grease and line the base of a 20cm springform cake tin. Cut the rhubarb into 3cm pieces, put in a large bowl, toss with 60g of the coconut sugar and put to one side.
Blitz the pistachios in a food processor until very fine, then add the remaining 200g coconut sugar, the salt, ginger, cinnamon and cardamom, and pulse to combine. Add the chickpea water, olive oil and rose water, blitz until smooth, then pour in the milk and blitz again. Fold in the self-raising flour and baking powder until the mix just comes together, then fold in half of the rhubarb, then scrape the batter into the lined tin.
Scatter the remaining rhubarb evenly over the top, so it sits in one layer, then bake for 50-55 minutes, until the cake has risen and just cooked through. The rhubarb should be slightly caramelised and the inside of the cake should retain a moist quality. Remove, leave in the tin to cool for 10 minutes, then unclip and put on a wire rack to cool completely. Serve with a dollop of plant-based yoghurt or ice-cream.
Caramelised Upside Down Rhubarb Cake
The second cake we created is possibly even more decadent than the first! We love how well the rhubarb topping caramelises with the brown sugar and the cake like the previous one retains a gorgeous moist texture. This cake is so easy to make as well, prep time is minimal and the results are incredibly satisfying.
Ingredients:
30g vegan butter
1 tsp vanilla extract
1 tsp caramel extract
1 tsp ground ginger
4 stalks of rhubarb, sliced into 3cm pieces
1 apple, washed, cored and grated
190g dark muscovado sugar
180g spelt flour
½ tsp bicarbonate of soda
½ tsp baking powder
1 tsp cinnamon
1 tsp cardamom
90ml olive oil
1 tsp apple cider vinegar
juice and zest of 1 lemon
Method:
- Preheat the oven to 180ºC and line the base of a cake tinwith greaseproof paper.
- Melt 80g of the sugar along with ½ tsp vanilla & 1/2 tsp caramel, the ground ginger and the plant butter in a pan until the sugar dissolves and starts bubbling away. Once all melted and mixed well together, then pour into the bottom of the prepared tin. Top with the sliced rhubarb in a single layer.
- Combine the oil, remaining 110g sugar, lemon juice and apple cider vinegar in a mixing bowl and mix for a few minutes until the sugar is dissolved.
- Then add the flour, ½ tsp vanilla and caramel, bicarbonate of soda, baking powder, cinnamon, cardamom, apple and lemon zest, and mix well to combine.
- Pour the cake batter into the pan over the rhubarb and spread with a palette knife to form an even layer leaving a few gaps in between.
- Bake in the oven for 30 minutes, or until a skewer comes out clean. Leave the cake to cool for 20 minutes before turning out.
