Rhubard Lemon Ginger Cake

We have an abundance of rhubarb in the garden and while I love it stewed on Coconut Bliss "icecream" (which is worth every penny it costs!), I decided to try a recipe in The Good Life free magazine. The batter is really runny but it works. I used a clay loaf pan but I think a metal one would be better. Despite a good greasing, the bottom of my cake stuck. Oh well, it's still really yummy.










Mix together:

1 cup roughly chopped rhubard
1 tbsp grated ginger
Juice and zest of 1 lemon
3/4 cup cane sugar (the recipe calls for 1 cup but I cut it down)

Add:
2 cups spelt flour (although the recipe calls for 1 3/4 cups regular flour)
1 1/2 tsp baking powder
3/4 cup canola oil (the recipe calls for grapeseed oil)
1 cup water

Mix it all together really well. Pour it into a greased loaf pan and bake for 60 minutes at 375 degrees.

I added a few blueberries that were lurking in the fridge. Why not?




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