A recipe I make often based on these Raspberry Muffins. The sweet almond crumb adds a delicious crunchy texture which contrasts nicely with the sourness of the rhubarb. The maple syrup can be replaced with ½ cup brown sugar. If you don’t want to spend the time arranging the rhubarb, chop into 1 cm pieces and sprinkle over the cake.
rhubarb cardamon cake with a rhubarb-vanilla compote
Preparation – 30 minutes
Baking time – 45 minutes
Serves 8 – 10
for the millet
¼ cup/50g millet
¾ cup/185ml water
for the almond crumb
⅓ cup/25g flaked almonds
2 Tbsp coconut sugar
2 Tbsp maple syrup
1 Tbsp lemon juice
for the cake
4 rhubarb stalks (250-300g)
1½ cup/210g whole-spelt flour
1 Tbsp baking powder
1 tsp cardamom powder
¾ cup/220g maple syrup
⅓ cup/65g mild-tasting olive/coconut oil
¼ cup/55g almond milk
1 Tbsp vanilla extract
1 Tbsp grated ginger
zest of 1 lemon
¼ tsp fine rock salt
prepare the millet
1. Rinse the millet, place in a pan with the water, bring to boil, simmer rapidly for 5 minutes, then reduce heat to low, cover and simmer for 15 minutes or until water has evaporated. Remove from heat; let sit for 10 minutes before removing the lid. Measure out 1 cup/180g cooked millet – set aside.
2. Preheat the oven to 180ºC/350ºF and line an 11 x 7-inch baking tray or favourite cake tin with parchment paper.
prepare the almond crumb
3. In a small bowl place the almonds, sugar, maple syrup and lemon juice, stir to combine and set aside.
prepare the rhubarb
4. Unless the rhubarb stalks are very slender, cut them in half lengthwise, then cut the stalks at an angle, two pointing one way and the other two the opposite so that they will fit together in a herringbone pattern. Use your pan to do a trial run, cutting to size and arranging your stalks however you like – set aside.
prepare the cake
5. In a large bowl, whisk together the flour, baking powder and cardamom – set aside.
6. In a medium jug, whisk together the maple syrup, olive oil, almond milk, vanilla, ginger, lemon zest, salt and cooked millet.
7. Make a well in the centre of the flour mixture and pour in the wet ingredients, stir until well combined – be careful not to over-mix.
8. Spread the batter evenly into the pan and arrange the rhubarb stalks on top. Spend a little extra time arranging your rhubarb – this is my favourite part! Don’t press the fruit into the batter – just place over the top and let it rest on the surface.
9. Crumble over the almond crumb.
10. Bake for 40 – 45 minutes, until golden or a toothpick comes out clean. Remove and allow to cool. Make the compote.
Serve with a generous dollop of Greek yoghurt or cream and a spoon of rhubarb-vanilla compote.
rhubarb-vanilla compote
Preparation – 25 minutes
Makes 1 cup
ingredients
2 cups/225g rhubarb, diced (redder part of the stems or replace half with raspberries)
⅓ cup/90g maple syrup
½ tsp freshly grated ginger
½ vanilla bean, split lengthwise
preparation
1. Place the rhubarb, maple syrup, ginger and in a medium saucepan.
2. Scrape the seeds from the vanilla bean into a saucepan, adding the pod as well.
3. Cook, covered over low heat. (It’s important to begin slowly so the rhubarb warms up and begins to release its liquid. Cook the rhubarb for about 15 minutes.
4. Remove the cover and increase heat to medium. Cook for 5 minutes more, stirring occasionally until the rhubarb is completely broken down. Remove from heat and cool slightly.
Serve warm or at room temperature.
