One of those wonderful moments: another load of fresh rhubarb from my friend!
This time I wanted to try something easier to make than the Rhubarb Cake with Cashew Vanilla Creme.
I’ve used a spring-form this time and it worked out very well. I’m sure that it would work very nicely with a muffin form too (I’ll report on that). With a dash of cinnamon it is a really nice combination – yum!
For one 23cm spring-form you’ll need:
1 very ripe FAIR-TRADE banana (180g with peel)
4 tablespoon egg re-placer + 4 tablespoon water (optional)
1 1/2 cup (200g) sweet sorghum flour
1 cup (140g) brown rice flour
3/4 cup (100g) buckwheat flour
4 tablespoon (40g) coconut sugar
2 teaspoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 1/2 teaspoon ground cinnamon
2 cups water
Wash, peel and chop the rhubarb into 1 inch long pieces.
Preheat the oven to 190°C.
In a small bowl whisk the egg re-placer with the 4 tablespoons water until dissolved and foamy (the recipe works without this step too, but it seems to me that it adds to the whole texture of the cake).
Add the banana and mash it to a fine cream.
Sprinkle the coconut sugar in and mix until well dissolved. Place aside.
In a large bowl, mix the dry ingredients well.
Grease the baking tin if necessary.
Add the mashed banana and 2 cups of water to the dry ingredients and mix well to combine and add the rhubarb at the end. Be careful not stir too long, otherwise the dough won’t rise as good.
Pour the dough in the baking tin and spread it evenly.
Bake at 190°C for approx. 30 minutes (depending on oven type!).