This is a satisfyingly big, sweet and moist cake using the first Irish-grown seasonal fruit. We got some rhubarb in our organic veg basket and I wanted to find a tasty recipe (this has turned into a cake blog somehow!) to use it in. I adapted this to my own purposes from a recipe I found online from Marian McCormack. It has way more sugar than I’d normally use in baking, but what the hell. It smells gorgeous when it's baking too.
Ingredients:
150g rhubarb (about 4 fat stalks)
160g self raising flour
1 level tsp baking powder
150g wholegrain spelt flour
200g light muscovado sugar
125g pot strawberry soya yoghurt
2 tsps vanilla essence
2tsps NoEgg mixed with 4tblsps water (OR 2 eggs, lightly beaten)
125g vegan margarine, melted
Method:
• Preheat the oven to 180˚C
• Lightly grease an 8 in round cake tin and line base with baking paper
• Finely slice the rhubarb
• Sieve the flour and baking powder then combine with the rhubarb and sugar in a bowl
• Add vanilla essence, NoEgg mixture or eggs, soya yoghurt and melted marg, stirring until mixture is combined
• Spoon mixture into cake tin and bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake
Serve hot or cold with soya yogurt or soya cream.
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