MISS BAKSEL

Rhubarb cake with yogurt topping

I love to eat seasonal fruit, and May and June can last as long as they want in my opinion. Strawberries, cherries, rhubarb, raspberries, they make me incredibly happy. Today I have a bake with the last two types of fruit. The tartness of the rhubarb and the sweetness of the raspberries work really well in this cake. Not a fan of cardamom? Then leave it out. The flavor is surprisingly good, but if you're not a fan, it can overpower.

Rhubarb cake with fresh yogurt topping

250 grams of rhubarb, cut into pieces + 50 grams for the yogurt topping

3 eggs

180 ml maple syrup

juice of 1 lime

150 ml of almond milk

zest of 1 lime

150 grams almond flour

150 g buckwheat flour

½ tsp cardamom

1 tsp vanilla extract

1 tsp baking powder

Topping

200 grams Greek yogurt

2 tbsp agave syrup

50 grams raspberries

50 grams rhubarb

 
1. Preheat the oven to 180 degrees.
2. Remove the ends of the rhubarb and clean the stalks. Cut the stalks into pieces and place them in a pan with a little water.
3. Cook the rhubarb over low heat until it turns into a puree. Don't forget to stir occasionally.
4. Let the rhubarb cool down.
5. Whisk the eggs until fluffy and add the maple syrup, lime juice, zest, and almond milk.
6. Place the dry ingredients in another bowl and mix everything together.
7. Add the wet ingredients to the dry ingredients and finally three-quarters of the cooked rhubarb.
8. Stir well so that all ingredients are well combined.
9. Line a baking pan with parchment paper and pour the cake batter into the mold.
10. Bake the cake for 40 minutes and in the meantime prepare the topping.
11. Stir the agave syrup, the remaining rhubarb, and the raspberries into the yogurt.
12. Serve the topping with the cake and garnish with some extra raspberries.