Gluten free rhubarb and banana swirl cake

Gluten free, dairy free, egg free, soya free, nut free, free from refined sugar

Serves 8

I love it when rhubarb comes into season. I always seem to forget that it takes a lot of sweetness to make it taste good. This recipe doesn't use refined sugar, but a mix of date syrup and rapadura sugar. 

Ingredients for rhubarb filling:

2 sticks of rhubarb, approx. 250 gr when cut
2 small ripe bananas

10 tbsp date syrup

25 gr rapadura sugar

10 ml water

Ingredients for cake batter:

150 gr gluten free white flour (click here for flour mix)

50 gr margarine

40 gr rapadura sugar

8 tbsp rice milk

1/2 tbsp egg replacer (I used Orgran No Egg)

1 tsp baking soda/bicarbonate of soda

1 tbsp cider vinegar

Tools:

Stand mixer

Measuring spoons

Weighing scales

Baking paper

Baking dish - I used a small rectangle enamel dish

Directions:

Wash, cut and slice rhubarb into slices, not too thick. Put in a sauce pan with the sliced bananas, water, date syrup and rapadura sugar. Don't be tempted to add more water, as the rhubarb mix will become too wet otherwise. Bring to the boil and immediately turn down to a simmer. Stir frequently so it does not stick to the bottom of your pan and continue until the liquid has evaporated to half and the mixture is no longer runny. Let it cool down. This entire process may take about 20-30 minutes. 

When the rhubarb has cooled down, preheat the oven to 180 C°/356 F°. 

Line a baking dish with grease proof baking paper. 

Add the dry ingredients (flour, egg replacer, baking soda) to the mixing bowl and mix well. Add the margarine and rice milk and mix on high speed for approx. 5 minutes. As the very last step, add the cider vinegar and mix for another few seconds until well combined.

Quickly transfer the cake batter to the dish. Top it with the rhubarb mixture and with a spoon carefully scoop the batter from the bottom of the dish to the top in a few places, creating swirls as you go along. You want to end up with distinct batter and rhubarb areas, don't over do it !

Bake in the oven for 25-30 minutes. Check it occasionally, as you don't want the the rhubarb to burn. Turn down the oven to 160 C°/320 F° if it does, or cover with grease proof baking paper.

Enjoy with your favourite dairy or non-dairy yoghurt !