A lot of my favorite things are happening in the cake. 1. Rhubarb – the gloriously tart harbinger of late spring/early summer. 2. Rose, specifically wild nantucket beach roses, obvi one of my favs and used in so many Fare Isle goodies. 3. Almonds, super-duper rich, buttery almond-nuttery nuts. (Ok I’ve completely lost it.)
So basically you should go, run, hurry and make this cake before rhubarb has vanished for the year. But if you cant find rhubarb where you are try this recipe with cherries or plums!
Happy cake making!
More Yummy Cake Recipes
- Violet Lemon Poppy Seed Cake
- Lemon Coconut Cake with Cream Cheese Frosting
- Vegan Chocolate Cake with Whipped Coconut Ganache Frosting
- Vegan Spring Carrot Cake
- Vegan Semolina Plum Cake
- Olive Oil Honey Cake – Vegan Friendly
Love This Recipe?
Please leave a star rating of the recipe and let me know what you think in a comment below. This small act is a great way to show your support for the food blogs you read and love.
Tag @fareisle in your photos on Instagram with #fareisle so I can see your creations!
- 3-4 stalks rhubarb
- 2 tablespoons maple syrup
- 2 tablespoons sliced almonds
- 1 teaspoon flax meal
- 120 g coconut milk 1/2 cup
- 140 g all purpose flour 1 cup, or white whole wheat/whole wheat pastry flour
- 60 g almond meal 1/2 cup
- 100 g granulated sugar 1/2 cupor whole cane sugar/coconut palm sugar
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 85 g maple syrup 1/4 cup
- 1 teaspoon rosewater
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Preheat oven to 350˚F. Grease and flour a 10" round cake tin or baking dish.
- Cut rhubarb into roughly 2" long x 1/2" wide pieces. You may have to cut rhubarb in half or into quarters lengthwise first if the stalks are very thick. Let rhubarb pieces sit in a small bowl with 2 tablespoons of maple syrup while you prepare the cake batter.
- Whisk together flax meal and coconut milk until frothy and let sit.
- Whisk together flour, almond meal, sugar, baking powder and salt in a separate bowl.
- Add oil, remaining maple syrup, rosewater, almond and vanilla extracts to the the coconut milk-flax meal mixture and whisk everything together.
- Add wet mixture to dry mixture and stir with rubber spatula to combine. Do not whisk and avoid over-mixing.
- Pour batter into prepared baking dish and spread evenly with a spatula. Arrange rhubarb pieces in any pattern you like or randomly. Shown here is a 3 rowed basket-weave/cross-hatch pattern. Sprinkle top with sliced almonds.
- Bake at 350˚F until golden brown and a toothpick inserted comes out clean, about 35-40 minutes.
- Let cake cool on a rack to room temperature before slicing. Top with fresh or dried edible rose petals to garnish before serving.
- Store leftover cake in covered at room temperature for 2-3 days.