This recipe is adapted from Katie Quinn Davies, for a healthier, guilt-free version. It looked so incredibly delicious I knew I had to make it ASAP! I won’t lie, this is a little more time consuming than some other cake recipes but definitely worth it, especially if you’re a fan of rhubarb!
Ingredients
5 Rhubarb stalks, halved lengthways
3cm piece ginger finely grated, or 3/4 tsp ground ginger
1 cup agave syrup (or honey)
4 eggs separated, plus 2 extra eggwhites
¼ cup olive oil
100 milk, cows or milk substitute
1tsp vanilla extract
¾ cup coconut flour
¾ cup almond meal
1 tsp baking powder
¼ tsp cream of tartar
Preheat the oven to 160 degrees. Grease a 22cm round springform cake pan and line the base with baking paper. Cover the outside of the pan with foil to prevent the syrup from leaking out.
Arrange the rhubarb along the base of the pan, ensuring there are no gaps. You can cut it into 5cm pieces to make it easier, or cut to size as you go along.
Place ginger, 3/4 cup agave and 1/3 cup water in a saucepan over medium heat, bring to the boil then reduce heat and cook for
5 minutes. pour over rhubarb and set aside to cool slightly.
Beat egg yolks until thick. Add oil, milk, and vanilla then beat until just combined. Add the coconut flour, almond meal and baking powder, then whisk well until combined.
In a clean bowl, whisk the 6 egg whites to soft peaks, gradually add the cream of tartar and remaining 1/4 cup of agave. Then whisk to stiff peaks.
Fold 1/3 of the meringue into the batter to loosen, then fold in the remainder.
Pour batter over rhubarb, and bake for 50 minutes, or until skewer inserted into centre comes out clean. Cool cake completley in pan (it will shrink slightly). Invert onto plate and serve.
Savour every bite, take some time out and treat yourself!
xx