I just realized that pretty much all the recipes I’ve posted on this site thus far have had either strawberries, rhubarb, or some combination of the two. I have to start exploring other fruits. But, when you cook seasonally in this part of the world, sometimes your options are limited. The great thing about this cake though, is that it’s a blank canvas for pretty much any fruit you have on hand. It’s adapted from a Donna Hay recipe included in her “Off the Shelf” book – which is really great, by the way. Her recipe featured raspberries and peaches – which are a delicious combination – but I have also made this cake with blueberries, cherries, nectarines….really, almost anything you can think of will work on this cake.
The cake also transitioned to being gluten-free pretty easily. I just swapped out the white flour for an equal amount of my favourite gluten-free buckwheat flour. It also gives the cake a whole-grain wholesomeness that, in my humble opinion, makes it a delicious breakfast. It’s equally good as an afternoon snack, or after dinner with a scoop of ice cream, whipped cream or a little bit of both.
If you make the cake, let me know how it goes! And, if you think of other flavour combinations, I’d love to hear about them in the comments.
Strawberry Rhubarb Buckwheat Cake
Serves 8 – 10
Adapted from “Off the Shelf” by Donna Hay
- 400g mixed strawberries and rhubarb, washed and chopped into pleasing shapes
- 125g butter, softened
- 150g sugar
- 200g buckwheat flour
- 2 large free-range eggs
- 1 teaspoon vanilla
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 2 tablespoons icing sugar
Preheat oven to 325 degrees. Butter and line the bottom of a 9 inch springform pan with parchment. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy. Add eggs and vanilla and beat well. In a separate bowl, mix your buckwheat flour, xanthan gum and baking powder, and then fold into the butter mixture. Spoon the batter into your prepared pan and spread evenly. The batter will be very thick, this is normal. Top the batter with your fruit, and sprinkle with the icing sugar. Bake for 1 hour, or until cooked when tested with a skewer. I find that sometimes this cake takes a little bit longer, especially if the fruit you are using is juicy. As mentioned above, you can serve this cake warm with cream and or ice cream – but it’s also great eaten on its own the next day.
I am not at all a morning person. I’m talking super cranky, dishevelled hair, squinting at the sun through half-open eyes and cursing the birds for expressing themselves the only way they know how. Part of this is due to my coffee addiction, but I’m told I’ve been like this all my life, so I assume that there is a genetic component at play as well. I get up at the last possible moment and breakfast has to be something quick that I grab on the way out the door along with my beloved latte. These muffins definitely fit the bill in a nutritious way – they are gluten, dairy and refined sugar free, and are made with a delicious combination of whole-grain flours.
The subtle sweetness of the maple syrup combined with the tartness of the rhubarb is a lovely combination. The pecans and nut oil add an extra flavour dimension, as does the cinnamon. I made these with fresh rhubarb, but have also made them with frozen rhubarb – both turned out great, but you might just have to drain a bit of liquid from your frozen rhubarb prior to using it.
Rhubarb Oat Muffins
Makes 12 largish muffins
Adapted from Naturally Ella
- 150g rhubarb, washed and chopped
- 40mL maple syrup
Combine rhubarb and maple syrup in a medium saucepan and cook over medium heat until rhubarb breaks down, about 10-12 minutes. Set aside to cool.
- Rhubarb Compote (see above)
- 200g rhubarb, washed and chopped into smallish chunks
- 115g oats
- 80g buckwheat flour
- 80g gluten-free flour blend (this one works well, but feel free to experiment!)
- 1/4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 small pinch sea salt
- 2 teaspoons cinnamon
- 70g toasted pecans, roughly chopped (or another nut of your choosing)
- 175mL maple syrup
- 75mL walnut oil (olive oil, grapeseed oil, or whatever oil you have on hand will also work!)
- 2 large free-range eggs
Preheat oven to 350 degrees. Line your muffin tin with parchment paper cups. Pulse oats in food processor until a flour forms. It doesn’t have to be very fine – sometimes having a few larger chunks of oats in your muffins is nice. Combine your oats, buckwheat flour, gluten-free flour blend, baking soda, baking powder, xanthan gum, sea salt and cinnamon in a bowl and set aside. Combine maple syrup, walnut oil, rhubarb compote and eggs in another bowl, whisking to blend. Mix wet and dry ingredients until just combined, add rhubarb chunks, then fold through pecans, reserving a few for garnish. Scoop batter evenly into muffin tin. Scatter reserved pecans and whole oat flakes on top of muffins for garnish. Bake for 15 – 20 minutes, until muffins spring back when pressed, or a cake tester comes out pretty much clean.
Cool, and store in an airtight container for up to 5 days.