Wheat bran rhubarb cake

    1 hour

    A rhubarb cake with a healthy wholegrain twist! This cake isn't overly sweet, is dairy free and it calls for wheat bran for a touch of wholegrain goodness.

    5 people made this

    Serves: 12 

    • 500g rhubarb, cut into 1.5cm pieces
    • 3 tablespoons liquid honey
    • 2 tablespoons caster sugar
    • 1 teaspoon vanilla extract
    • 4 eggs, separated
    • 80g caster sugar
    • 250g plain flour
    • 200g wheat bran
    • 1 teaspoon baking powder
    • 1 teaspoon mixed spice

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm cake tin.
    2. In a mixing bowl, combine rhubarb, honey, sugar and vanilla extract. Set aside.
    3. Beat the egg whites until stiff peaks form. Gradually mix in sugar, and then egg yolks until well incorporated.
    4. Sift the flour, then combine with bran, baking powder and mixed spice. Stir in the egg mixture. Mix well. Pour the cake mixture into the prepared cake tin. Evenly arrange a rhubarb layer on top.
    5. Bake for 45 minutes, until a skewer inserted in the centre comes out clean.

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