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Vagrant rhubarb cake

We have a garden full of nomadic rhubarb. Originally I had inadvertantly planted it over our sewage system, so my husband moved it and it randomly became the ‘pièce de resistance’ by the edge of the pool; I don’t know what that was all about. As much as I love rhubarb, it isn’t the plant of exceptional beauty that you might expect to see in such a prime location, so it was moved again – to the vegetable patch, oddly enough. This time, the dog took exception to its location and dug it up in a fit of frenetic hysteria one night when we weren’t looking. I decided enough was enough and maybe rhubarb just wasn’t meant to be in our garden and chucked it unceremoniously onto the compost heap, where it took root of its own accord and has prospered ever since.

Rhubarb is a little tart (particularly ours, as it gets around so much!) and really needs more sugar than I’m willing to use. I get around this by stewing it with  yacon syrup, which has a low GI and deliciously fragrent caramel taste. Made from the roots of the yacon plant which is indigenous to the Andes, it is used throughout South America for its nutritional properties; it is said to help diabetes as well as renal and digestive problems.

Ingredients

Stewed rhubarb:

4 stalks of rhubarb

2 tbsp yacon syrup

1 cup of water

stem ginger, chopped

1 tsp cinnamon

1/2 cup of raisins

Cake:

1/4 cup of butter

1/4 cup of coconut oil

1 egg

1 tsp vanilla extract

a pinch of salt

2 tbsp yucon syrup

1 cup of chickpea flour

1 cup self-raising flour

1 tsp bicarbonate of soda

1 cup milk

Start by stewing the rhubarb. Peel the stalks and cut into pieces of approximately 2cm. Add the yucon syrup, ginger, cinnamon and about a cup of water. Gently braise for about 20 minutes or until the rhubarb forms a runny jam-like consistency.

Prepare the cake mix by creaming the warmed coconut oil and butter until light and fluffy. Add the yucon syrip until the mixture is blended. Next beat in the egg and vanilla. Sift together the flour, salt and bicarbonate of soda and combine with the milk. Add little by little to the egg/fat mixture  until well blended. Finally fold in the stewed rhubarb and spoon into a greased cake tin. Bake in a preheated oven for about 40 minutes at 180°C.

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4 responses to “Vagrant rhubarb cake

  1. Great recipe – and thanks for the Yukon syrup tip.

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  3. Very good advice Amy. Thank you! 🙂

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