Ingredients :
- 350 ml full fat coconut milk
- 1 1/2 tsp lemon juice
- 60 g gold foil wrapped Stork margarine block
- 300 g soft brown sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 300 g gluten-free / plain flour
- 1 tbsp custard powder
- 2 tsp baking powder, very slightly rounded
- 1 tsp ground cinnamon
- 1/8 tsp xanthan gum if using gf flour
- 350 g trimmed rhubarb cut into 2cm sized pieces
- 55 g soft brown sugar for topping
- 1 tsp extra ground cinnamon
Method :
- Add the lemon juice to the coconut milk and let stand to curdle while you get on with the next steps
- Preheat the oven to gas 3 / 160C / 325F and grease and line a 24" round cake tin
- Cream together the margarine and sugar until pale and fluffy then beat in the vanilla and lemon zest
- Sift together the flour, xanthan gum, baking powder and cinnamon, mix well then fold into the creamed margarine / sugar
- Stir in the milk then gently mix in the chopped rhubarb
- Pour the batter into the lined cake tin. The batter will be thick but the rhubarb will release juices while it bakes
- Mix the topping ingredients together and sprinkle evenly over the batter
- Bake for 75 minutes or until a skewer inserted in the middle comes out clean with no raw batter on it. If the top of the cake begins to burn before it"s done cover it loosely with foil
- Let stand in the tin for 5 minutes before releasing and letting cool on a wire rack before slicing
- Delicious served warm with some hot custard
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