Nici says ‘”The source of this recipe is Heather, the owner of Komako Peonies and Cottage Garden Accommodation in Waipiata, Central Otago. She generously shared it (the cake and the recipe!) with Mum and Dad last time they stayed at this beautiful cottage. I just love how Mum continues to be inspired by the food she eats on her travels!”
Ingredients
Method
1.Set oven to 160°C. Grease and line a 20cm springform tin.
2.Dice the rhubarb, add the sugar and leave for 15 minutes or so.
3.Beat the egg and oil together, then mix into the rhubarb. Add sifted flour, baking soda and gingers. Give it all a good stir, making sure the dry ingredients are all incorporated.
4.Bake for approximately 1 hour (slightly less if fan baking), checking that a skewer comes out clean when tested. Allow to cool a little, then turn out and enjoy as a dessert with whipped cream, yoghurt or crème fraîche.
Note
- Serves 8-10. – If I have an abundance of rhubarb in the garden, I gently cook it, then puree it to serve on the side – this makes it a very glamorous dessert.The odd time I don’t have enough rhubarb, I supplement with a diced apple to make up the 450g.
