A large and delicious rhubarb cake made with buckwheat flour and polenta so that it's gluten-free. There's white chocolate for added richness and the rose flavouring is optional but recommended. Enjoy it warm as a dessert with custard or cold for afternoon tea.
Course: Afternoon Tea, Dessert
Keyword: buckwheat flour, cake, gluten-free, polenta, rhubarb, rose, white chocolate
Wash and trim the rhubarb, cutting it into ½ cm slices.
Place in a bowl and cover with the sugar to extract some of the juice. Add the rose syrup if using.
Melt the white chocolate in a bowl suspended over a pan of hot, but not boiling, water. Leave to cool a little.
Cream the butter and sugar until light and fluffy, then beat in the cooled chocolate.
Beat in the eggs, one at a time.
Sift in a third of the dry ingredients and stir to combine. Stir in a third of the yoghurt. Repeat the process until everything is just combined.
Gently stir in the rhubarb and juice.
Pour into a 23cm round silicone cake mould or lined tin and smooth the top. Bake in a preheated oven at 180℃ (350℉, Gas 4) for about 50 minutes or until the top iss well risen and springy to the touch. Cover with tin foil after the first 30 minutes to prevent the top burning.
Leave to cool for 20 minutes, then turn out onto a wire rack to cool completely.
Dust with icing sugar and scatter with rose petals if liked.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.