Rhubarb, Carrot & Ginger Slice

Disparate flavours like tart rhubarb and sweet carrot with the zing of ginger are combined in this slice. Be sure to use fresh ginger for the full taste effect. I made these cakes in early spring when the mornings were still frosty and rhubarb had just appeared.

It’s now the last days of spring and since spring weather is fickle, cold one day and hot the next, a slice is still on the menu for a weekend treat. 

If you’re from the northern hemisphere and are welcoming winter, you could swap the rhubarb for apple and the slice would be just as delicious. If substituting apple, you could add walnut pieces for crunch. 

Health benefits –

·       Rhubarb has the lowest calories of any vegetable, is high of fibre and vitamins.

·       Ginger is most frequently used to aid digestion, is known to relieve nausea and morning sickness, and is helpful to those who suffer from motion sickness.

RHUBARB, CARROT & GINGER SLICE

Makes 12

PB, V, DF

2 cups (240 g) white spelt flour or GF flour

1 tsp (3 g) baking powder

2 tsps (6 g) ground cinnamon

1 tbsp (9 g) ground ginger

2 tbsp (20 g) flaxseed meal

½ tsp (2.5 g) of sea salt

¾ cup (165 g) unrefined sugar

2 cups (450 g) rhubarb, chopped into small pieces (1 cup reserved for topping)

½ cup (55 g) carrot, finely grated

¾ cup (185 ml.) plant milk

¼ cup (62 ml.) grapeseed oil

1 tsp (4.2 g) vanilla extract

Preheat oven to 180’C. Add the flour, baking powder, ground cinnamon, ground ginger, flaxseed meal, sea salt and unrefined sugar into a large bowl and stir to mix. Add the rhubarb and carrot and mix well. Add the wet ingredients and mix into a smooth cake batter. Spoon the batter into a greased 29 cm x 23 cm enamel baking tin and smooth the batter with the back 0f a spoon. Place the remaining rhubarb pieces over the top of the slice. Bake for 25 minutes. Remove from the oven and cool for 10 minutes before cutting into squares.