Rhubarb and elderflower cake

So. Much. Rhubarb ! I’m totally addicted to rhubarb. Its freshness sings of spring and comfort. Maybe it’s because one of my early childhood memories is of eating rhubarb right after cutting it, by rubbing it with a sugar cube. Ah, growing up in the eighties… This recipe is a bit more sophisticated but also very easy, so a good choice for lazy afternoons.


For the rhubarb cream:

4 stalks of rhubarb, cut into small chunks

100g sugar (I don’t normally use this much but honestly, rhubarb is so tart, it really needs it)

Juice and rind of 1 lemon

2 tbsp elderflower cordial

100g lactose free or vegan cream cheese

For the cake:

125g grated courgette

100g ground almonds

100g buckwheat flour

150g sugar

100g cream cheese

3 eggs

1 tsp psyllium husk

Zest of 1 lemon

2 tbsp elderflower cordial

1 tsp baking powder

1 tsp bicarbonate of soda

Pre-heat the oven to 200C.

For the rhubarb cream: mix all the ingredients apart from the cream in a bowl, then transfer to an oven dish and cover with baking paper. Bake for 25 mins and then leave to cool.

For the cake: mix all the ingredients. Turn the oven d

Add half of the baked rhubarb to the mix and pour the mix into a well oiled cake tin.

Bake in the oven for 35 mins. Take out and leave to cool.

Mix the remaining rhubarb with the remainng cream. Cut the cake in half, put the cream filling in the middle.

Put the top half back on the cake and decor

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