Organic honey is very different from commercial honey: its producers are committed to bee-friendly beekeeping. During the delicious rhubarb season, we’re raising awareness of how important bees are for pollinating plants and maintaining nature’s balance, the benefits of organically produced honey and the need to take better care of bees… and we get to enjoy something sweet, too. We’re baking a rhubarb cake with honey.
Did you know that rhubarb is actually a vegetable that we eat as a fruit? Don’t let its green colour fool you—it’s the same variety, simply grown in different conditions. Rhubarb grows in many gardens because it’s a hardy, undemanding plant. It’s a perennial and grows well here. Spring is the time for delicious combinations of rhubarb and your favourite cakes, compotes and syrups.
Ingredients
Ingredients
- 4 stalks / 400 g rhubarb (or other seasonal fruit)
- 2 bags herbal tea
- 4 Tbsp honey (use maple syrup for a vegan version)
- 100 ml water
- 2 1/2 cups / 300 g wholemeal spelt flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp vanilla extract
- zest of 1 organic lemon (optional)
- 1 cup / 240 ml maple syrup or honey
- 3/4 cup / 190 ml plant milk
- 6 Tbsp coconut oil or butter
Instructions
Rhubarb Cake with Honey
First, cut the rhubarb stalks into fairly large pieces and simmer them for 5 minutes in herbal tea with 100 ml water and 4 tablespoons of honey. Strain, then set the rhubarb and syrup aside.
Preheat the oven to 180 degrees Celsius. Prepare an 18 cm cake tin or several smaller rectangular tins. In one bowl, mix all the dry ingredients (spelt flour, baking powder, bicarbonate of soda, vanilla and lemon zest). In a second, smaller bowl, mix the wet ingredients (coconut oil, maple syrup, almond milk and vinegar). Pour the wet ingredients into the dry ingredients and mix gently.
Pour the batter into the cake tin(s) and arrange the cooked rhubarb on top. Bake for 50–60 minutes. Allow the cake to cool completely, then pour over the rhubarb syrup left from cooking.
