serves / makes 8
40 prep time
40 mins cooking time

Description

I had some rhubarb in the fridge and rather than doing my usual rhubarb crumble I decided to have a go at making a rhubarb and ginger loaf cake. This recipe is the result of trying that out – I’m thinking it could also work with some stewed apples and cinnamon.

Enjoy!

Fx

Ingredients

• 400g rhubarb
• 4 tablespoons water
• 4 tablespoons honey
• 60g dairy free spread
• 1 teaspoon cinnamon
• 1 teaspoon grated stem ginger
• 1/2 teaspoon nutmeg
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 100g ground rice
• 140g gluten free self raising flour
• 2 eggs, beaten

Method

1. Preheat the oven to 180 oC
2. Place the rhubarb, water and honey in a medium sized saucepan
3. Cook the rhubarb for about 10 minutes, until soft
4. Stir in the dairy free spread, cinnamon, ginger and nutmeg
5. In a large bowl mix together the baking powder, xanthan gum, ground rice and flour
6. Stir in the eggs and rhubarb mix until well combined
7. Pour into a greased loaf tin
8. Bake in the oven for 40 minutes
9. Allow to cool before slicing – tastes great with a little strawberry jam