This cake was inspired by a friend who served a delicious looking rhubarb and custard tray bake (pic below) on Sunday from Ravneet Gill’s recipe in the Guardian. I’ve created a similar vegan one, but you could use dairy milk if you prefer.
Rhubarb is one of the easiest vegetables to grow. It needs virtually no maintenance and comes back year after year. It’s in season for around 6 months of the year, especially if you have room for an early and a late variety. It’s also becoming more expensive in the supermarket, so worthwhile growing your own.
Autumn is the time to divide the crown, which helps renew the plant. I’m hoping to get a piece of a very early one this year, when a friend splits theirs. Why not ask if anyone you know can give you a piece? Read more about dividing rhubarb and varieties to choose in our newsletter – it featured as veg of the month last May.
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 12
Ingredients
- 400g self-raising flour
- 1¼ tsp bicarbonate of soda
- 200g white sugar (use caster or even brown if preferred)
- 100ml rapeseed oil (or other plain oil like vegetable or sunflower)
- 300ml soya milk (or other plant or dairy milk)
- 3 heaped tbsp orange marmalade
- 1-2 heaped tbsp ginger paste or chopped fresh or frozen ginger
- approx. 2 cups diced rhubarb (will depend on size of your dish)
- 2 heaped tbsp brown sugar
Method
- Grease an oven proof dish (mine was 18cm by 45cm) and heat oven to 180°C
- Mix together the dry ingredients – flour, bicarb and sugar.
- Add in the ginger and marmalade and mix quickly together
- Rapidly stir in the oil and milk – the mixture will be fairly runny – don’t over mix
- Pour into the oven proof dish
- Scatter on the rhubarb pieces – they will sink into the cake mix, but you don’t need to push them down. Sprinkle with brown sugar
- Bake for around 30-40 minutes until the top feels firm to touch and a skewer inserted into the middle comes out clean
We would love to know your favourite rhubarb recipes – share in the comments or on social media.
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Replenish 