We are celebrating the first rhubarb in our fruit and veggie box this week!
Whilst I would happily eat it slightly stewed and definitely sharp, Shake needs it somewhat sweeter and hidden. C is yet to voice his rhubarb opinion
These muffiny/cakey treats are a good compromise for us. Rhubarb is kept tart but complimented with fresh ginger and (I recommend!) ground cardamon.
After exploding butter in the microwave twice I never thought I’d get my act together. Instead, I went old school and melted the butter on the hob.
I like being old school.
If you don’t have/can’t find oat flour (like me), make your own! It takes two seconds with a blender and those oats are good for you
Roasted rhubarb and ginger cakes
Makes about 20 small cakes
90g Oat flour (I simply blended the oats, but left it a little chunky for texture)
75g plain flour
45g whole wheat flour
100g sugar (I used light brown)
1tsp baking powder
1tsp bicarbonate of soda
1/2tsp ground cardamom (optional)
80g butter, melted and cooled slightly
170ml whole milk
120g (greek) yoghurt
knob of fresh ginger, peeled and grated
125g roasted rhubarb (see below)
Slice and dice rhubarb (about 3 stalks) into desired size.
Place in ovenproof dish and cover with a little freshly squeezed lemon juice and a couple of teaspoons of sugar.
Roast in oven at 180degC for about an hour. You want the rhubarb to keep its shape still but be soft.
Leave to cool before using in cakes.
To make cakes:
Preheat oven to 170degC
Blend oats, if necessary. Sift all dry ingredients into a large bowl. Add back anything left in the sieve to the bowl.
In another bowl combine the wet ingredients, whisk briefly.
Add grated ginger to wet ingredients.
Pour wet ingredients and roasted rhubarb into dry ingredients bowl and gently stir to evenly combine.
Spoon mixture into cupcake cases (I use these) and fill about 3/4 of the way.
Bake for approximately 20 minutes.