Anne’s rhubarb buckwheat cake

Recipe by Anne Falgate
Servings: 8



  1. Preheat oven to 160°C. 

  2. Place the rhubarb, honey and half of the sugar in a medium bowl. Stir to combine and set aside.

  3. Place the ground almonds, baking powder, eggs, sour cream, oil, vanilla, flour, orange rind and remaining sugar in a separate large bowl and stir to combine. Pour into a lightly greased 10cm x 20cm loaf tin lined with non-stick baking paper. Top with the rhubarb mixture.

  4. Bake for 1 hour and 25 minutes or until cooked when tested with a skewer.

  5. Set aside to cool slightly before removing from the tin.

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