So tender – Soft rhubarb cake with honey and chestnut flour
Un gateau tout doux – Moelleux à la rhubarbe avec miel et farine de marrons
I love baking with chestnut flour, it has such a wonderful smell, and its taste is so refined. When you start baking with all kinds of flours, such as quinoa flour, chestnut flour, coconut flour, etc… white flour seems so bland and uninteresting. This cake is very tender and need to cook a long time at medium heat. If ever the top of the cake turns brown too quickly, place a sheet of parchment or aluminum paper on top.
In France we use rhubarbs in tarts and pies, so why not in cakes? Rhubarb is a tart vegetable, full of fibers, and extremely poor in calories, perfect for those who are watching their weight, but be careful not too add too much sugar!
Ingredients for 4-6
- 1/2 lb or more rhubarb (about 6 rhubarb stems)
- 2 eggs
- 6 tbs dark brown sugar
- 2 tbs lavender honey
- 4 tbs vegetable oil
- 1/4 lbs chesntut flour
- 1/4 lbs whole wheat flour
- vanilla powder
- vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
Peel the rhubarb stems and cut in 1 inch cubes. Set aside
Mix sugar, honey and eggs. Add oil. Mix well. Add flours, mix well so that the mixture is smooth and homogenous. Add all other ingredients (except the rhubarb).
Butter a deep dish. Add half of the rhubarb on the bottom of the dish. Pour the cake mixture, then add the rest of the rhubarb.
Place in a pre-heated oven at 360 F for about 50 min to 1 hour.
Serve with coarse sugar and whipped cream if you like it.
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