Rhubarb Chocolate Chips Loaf Cake
- Christine Qi
- Jun 27, 2019
- 2 min read
Making the most of British rhubarb season and delighting your early summer days by this healthy and absolutely palatable loaf
You know how much I love rhubarb (check out another post on using rhubarb for smoothie!). Their vibrant, crunchy, juicy stalks go very well in both savory and sweet dishes. Famous for its high fiber content, rhubarb has been introduced in Chinese medicine for thousands of years. I often found that rhubarb recipes are always using strawberries and other fruits to balance its sourness. However, the taste of rhubarb is phenomenal enough to be outstanding on its own.
BUT, you also know how much I love chocolates. I surprisingly found that the semi-bitterness of dark chocolates highlights the flavor of rhubarb as well as adding more richness and lusciousness. You will be impressed by how lovely the combination is.
Typically, during this time of year (June and Early July) marked the end of British rhubarb season, so I rolled my sleeves and baked this filling and delicious loaf cake. Undoubtedly, an overwhelming number of healthy recipes are calling for using bananas for sweetening. People may have realized that the strong banana flavour is sometimes not very pleasant. Let’s keep it simple: put sugar not mashed bananas. Doing this way allows you fully experience the refreshing taste of rhubarb, bringing the early summer breeze to your taste buds.
Recipe: Rhubarb Chocolate Chips Loaf Cake (6 thick slices)
Ingredients:
100.00 g, Soya Cream or Coconut Cream
2 Eggs
40 g, Organic Coconut Sugar
50 g, Organic Unsalted Butter
80 g, Spelt Flour
50 g, Coconut Flour.
20 g (1 heaped Tbsp), Almond Butter
120 g, British Rhubarb
35 g, Dark Chocolate Chips
Methods:
Melt the butter in a saucepan on a medium heat or using microwave on low power.
Chop 3/4 of rhubarb into thumb-sized pieces and cut the rest of it into 6cm long.
Add shorter rhubarb pieces together with flour, chocolate chips, sugar in a large bowl and mix well.
Add eggs, soya cream and butter into the bowl and mix together until desired consistency is formed.
Preheat the oven to 200°/fan 180°
Put the mixture into 1lb loaf tin and put the longer pieces of rhubarb on top.
Bake for 35- 40 minutes until the surface is slightly golden brown.
Slice and enjoy it with chocolate custard or homemade chia jam!
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