Use up your rhubarb with this extremely flavourful and comforting cake. Showcasing our heritage Emmer flour, this is a gorgeous addition to any summer feast.
500g Rhubarb (fresh, cut into ½- ¾ inch pieces)
200g Yellow Sugar
40g. Whole grain Emmer flour
¼ tsp Ground ginger
⅛ tsp Cardamom
227g Unsalted Butter, room temperature
200g White Sugar
200g Eggs (room temperature)
210g Whole grain Emmer flour
¼ tsp Nutmeg
½ tsp Cinnamon
½ tsp Cardamom
½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
70g Shredded coconut
Soft butter or pan oil for greasing pan.
Preheat oven to 350*F
Prepare an 8” round cake pan by lining the bottom with parchment paper. Generously grease the inside of the cake pan with soft butter or pan spray.
Stir together the chopped rhubarb, 200g of sugar, 40g whole grain emmer flour, ground ginger and ⅛ tsp cardamom in a bowl. Allow to sit while you assemble the rest of the cake.
In a medium bowl combine the 210g whole grain emmer flour, nutmeg, cinnamon, cardamom, baking powder, baking soda and salt. Mix well.
Weigh the eggs and vanilla in a small bowl.
In a stand mixer, cream together the butter and 200g of sugar until light and creamy, scraping down the bowl as necessary.
Slowly start adding the egg/vanilla mixture to the creamed butter while the mixer is running. Mix in approx 1 egg at a time, allowing it to fully incorporate into the butter mixture before adding the next. Stop the mixer and scrape down the bowl as needed during the process.
Stop the mixer, add the dry flour/spice mix. Fold in the dry flour/spice mix on very low speed. Mix until combined. Add flaked coconut to the batter and fold in lightly by hand.
Pour the rhubarb mixture into the bottom of the prepared cake pan. Distribute evenly in the pan. Next, gently pour the cake batter over the rhubarb mixture and spread evenly on top. Gently smooth the surface.
Place cake in the preheated oven. Bake cake for 45-70 minutes or until a toothpick inserted in the middle comes out clean. (If the cake is getting too dark during the baking process, cover loosely with tin foil.)
Allow the cake to cool for approx 10 minutes. Loosen the cake sides by taking a knife and running it around the edges. Place a large serving plate or cake stand on top of the cake pan and Quickly flip the cake. If any of the rhubarb mixture sticks, grab a spatula, scrape the mix and place on the cake.
Serve warm with ice cream or allow to cool completely before enjoying!