Whole Wheat Spiced Rhubarb Cake

Some days ago suddenly, out of the blue I found “Rhubarb” at the Godrej Nature’s Basket, after rubbing my eyes twice to confirm its rhubarb,  and then rubbing it once again when I asked the price to find its just about Rs 200/kg, I picked up how much ever rhubarb they had. It was close to about a kg and I had already started dreaming of what all I will make of it, unfortunately or fortunately I had promised another friend half of it and all I was left was some 400gms. I had so many things in mind, a pie, a sauce, a tart but all required a little more of rhubarb and then I thought let me do a good old spiced cake with it. Comfort food with a punch of rhubarb and I am so glad I did because I could taste the rhubarb so well. It wasn’t as sweet and juicy as I expected it to be but finding it right here in desh, I was happy with whatever I got 🙂

Recipe – Spiced Rhubarb Cake 

Adapted from BBC Good Food

• 140 gm butter, softened, plus extra for greasing
• 150 gm all purpose flour
• 150 gm whole wheat flour
• 1.5 tsp baking powder
• 1 tsp all spice (freshly ground if possible)
• 1 tsp ground ginger
• 150g brown sugar
• 100g honey
• 100 ml buttermilk (I used the spiced chaaas, worked beautifully since it’s a spiced cake)
• 1 tsp baking soda
• ¼ tsp
• 2 eggs, beaten
• 300g rhubarb, cut into short lengths
• icing sugar, for dusting

 How I made it 

• Heat oven to 180C
• Sift the flour and spices into a bowl. B
• Beat together the butter and sugar until light and honey and fluffy
• Dissolve the bicarbonate of soda in 200ml boiling water, gradually add to the sugar and butter mixture.
• Add in the flour slowly, then add the eggs, mixing briefly and in the end add the buttermilk
• Fold in the 3/4 of the rhubarb
• Pour in a greased and lined tray (I used silicone) and spread the rest of the rhubarb on top.
• Bake for 50-60 minutes till a skewer comes out clean
• Dust with icing sugar

And if you don’t have Rhubarb worry not, I think this cake will work with most firm fruits