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Rhubarb, cinnamon & banana cake recipe

Rhubarb, cinnamon & banana cake recipe

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2 ratings

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  • Serves 4
  • 20 mins to prepare and 40 mins to cook, 5 mins to cool
  • 800 calories / serving
  • Freezable
  • Dairy-free

Ingredients

For the cake

  • 110g unsalted butter, softened
  • 110g caster sugar
  • 110g self-raising flour, sifted
  • 2 eggs, beaten
  • ½tsp vanilla extract
  • 1tsp ground cinnamon
  • 3 small bananas, peeled and chopped

For the topping

  • 300g rhubarb, trimmed and chopped into 2 inch batons
  • 75g caster sugar
  • 100g ground almonds
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    3355kj
    800kcal     40%

  • Fat

    40g 57%

  • Saturates

    16g 80%

  • Sugars

    79g 88%

  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 103.2g Protein 13.3g Fibre 4.5g

Method

Preheat the oven to 180°C and grease and line a 20cm x 20cm cake tin.

Dissolve the sugar with 100ml of water in a saucepan and bring to the boil, stirring occasionally until it has completely dissolved. Reduce to a simmer then add the rhubarb and poach for 2-3 minutes. Remove and strain the rhubarb then reserve to one side.

In a large mixing bowl, beat together all the ingredients for the cake apart from the bananas using an electric hand-held whisk until smooth; usually 1-2 minutes.

Mash the bananas in a separate bowl using a fork until smooth. Fold into the cake batter until incorporated. Spoon the batter into the prepared cake tin and smooth until even. Sprinkle the ground almonds on top in an even layer. Arrange the rhubarb pieces on top of the ground almonds in a crisscross pattern and bake for 20-25 minutes until a cake tester comes out clean from the centre of the cake.

Remove and allow to cool in the tin before turning out on a chopping board and cutting half the cake into 5cm x 2.5cm slice before serving.

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