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Anne’s rhubarb buckwheat cake

Cooking Method
Cuisine
Courses
Servings 8
Ingredients
  • 200 grams rhubarb (cut in to 10cm pieces)
  • 1 tablespoon honey
  • 125 grams light soft brown sugar
  • 80 grams ground almonds
  • 2 teaspoons baking powder
  • 2 large eggs
  • 280 grams sour cream
  • 125 milliliters mild olive oil
  • 2 teaspoons vanilla extract
  • 160 grams buckwheat flour
  • 1 orange (grated rind only)
Instructions
  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.