Banana & Rhubarb Cake (Allergen Free) Recipe by Sonia
Cooking Instructions 50 mins 1 Preheat your oven to 160 C. And line a springform cake tin with parchment paper. 2 Cut half of the rhubarb stalks into 1 cm chunks to fold into the batter later. Cut the other half into longer chunks to decorate the top of your cake. 3 Put the bananas in a blender with the coconut milk and blend until super smooth. 4 Put all of your remaining dry ingredients into a large mixing bowl, mix thoroughly and make a well in the centre. 5 Pour your banana blend into the middle then use a balloon whisk to slowly incorporate the dry into the wet. 6 Stir in the smaller rhubarb chunks, then pour the batter into your cake tin. Lay out your remaining rhubarb. Sprinkle some sugar over the top of the cake. 7 Bake in the middle of the oven for 50 mins or until a skewer comes out clean and the top is firm and golden. 8 Remove from the tin and allow to cool on a wire rack. Dust with icing sugar before serving. 1 Preheat your oven to 160 C. And line a springform cake tin with parchment paper. 1 Preheat your oven to 160 C. And line a springform cake tin with parchment paper. 2 Cut half of the rhubarb stalks into 1 cm chunks to fold into the batter later. Cut the other half into longer chunks to decorate the top of your cake. 2 Cut half of the rhubarb stalks into 1 cm chunks to fold into the batter later. Cut the other half into longer chunks to decorate the top of your cake. 3 Put the bananas in a blender with the coconut milk and blend until super smooth. 3 Put the bananas in a blender with the coconut milk and blend until super smooth. 4 Put all of your remaining dry ingredients into a large mixing bowl, mix thoroughly and make a well in the centre. 4 Put all of your remaining dry ingredients into a large mixing bowl, mix thoroughly and make a well in the centre. 5 Pour your banana blend into the middle then use a balloon whisk to slowly incorporate the dry into the wet. 5 Pour your banana blend into the middle then use a balloon whisk to slowly incorporate the dry into the wet. 6 Stir in the smaller rhubarb chunks, then pour the batter into your cake tin. Lay out your remaining rhubarb. Sprinkle some sugar over the top of the cake. 6 Stir in the smaller rhubarb chunks, then pour the batter into your cake tin. Lay out your remaining rhubarb. Sprinkle some sugar over the top of the cake. 7 Bake in the middle of the oven for 50 mins or until a skewer comes out clean and the top is firm and golden. 7 Bake in the middle of the oven for 50 mins or until a skewer comes out clean and the top is firm and golden. 8 Remove from the tin and allow to cool on a wire rack. Dust with icing sugar before serving. 8 Remove from the tin and allow to cool on a wire rack. Dust with icing sugar before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Moroccan pancakes (baghrir) Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) Crispy Fried Tofu with Garlicky Soy Sauce & Chili Sweet and Sour Sauce Three Cup Chicken Homemade Spaghetti Sauce Moroccan pancakes (baghrir) Cherry Blossoms and Matcha ''MIZU-YOKAN'' (White Bean Jelly) Crispy Fried Tofu with Garlicky Soy Sauce & Chili Sweet and Sour Sauce Three Cup Chicken Homemade Spaghetti Sauce Strawberry 🍓 Milk shake Sakura Mochi Suji potato fingers White sauce spaghetti Sushi Bake Vegetable Fried Rice My Garlic Butter Grandpa's Butter Chicken Garlic Butter & Cheese Toastie Eggless nut brownie Strawberry 🍓 Milk shake Sakura Mochi Suji potato fingers White sauce spaghetti Sushi Bake Vegetable Fried Rice My Garlic Butter Grandpa's Butter Chicken Garlic Butter & Cheese Toastie Eggless nut brownie