Strawberry Rhubarb Buckwheat Cake

Posted by on Jul 22, 2014 in Cakes, Desserts, Food + Drink | No Comments

Strawberry Rhubarb Cake 2
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.

Strawberry Rhubarb Cake 1

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.

Strawberry Rhurbarb Cake 3

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.

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