Anne’s rhubarb buckwheat cake
Ingredients
Instructions
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Preheat oven to 160°C.
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Place the rhubarb, honey and half of the sugar in a medium bowl. Stir to combine and set aside.
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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.
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Bake for 1 hour and 25 minutes or until cooked when tested with a skewer.
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Set aside to cool slightly before removing from the tin.
