This bundt cake is made using leftover pulp from our rhubarb and strawberry syrup. It’s so moist and flavourful, with a tangy drizzle that’s difficult not to just eat on its own. I hope you love it as much as we do, we can guarantee it tastes even more satisfying when it’s food waste free.
P.s. don't worry, if you don't want to make the syrup and therefore don't have the pulp, you can use similar measurement of stewed rhubarb and it'll be delicious! Plus if you don't like rhubarb, experiment with other fruits; say strawberries, apples, whatever is in season!
220g plain flour
1 tsp bicarbonate
1 tsp baking powder
1 tsp salt
150g rhubarb mix
175ml dairy-free milk (I used soya)
2 tbsp apple cider vinegar
5 tbsp icing sugar
1 tbsp rhubarb syrup
Preheat your oven to 180 degrees celsius.
Sift flour, sugar, baking powder, bicarbonate of soda and salt in a bowl, mix thoroughly.
Combine all of your wet ingredients, including the rhubarb and mix.
Grease your bundt tin generously with oil.
Add the wet ingredients into your dry and mix gently to combine.
Add the mixture into your cake tin and dollop any excess rhubarb over the top of the mixture.
Place your cake into the oven and bake for 30 to 35 minutes or until a skewer can be inserted and comes out clean.
When your cake is finished, remove from the oven and allow to cool for 5 to 10 minutes before releasing from
the bundt tin.
Drizzle over 3 tbsp of your rhubarb syrup and let it sink in while you allow the cake to cool completely.
Mix the icing sugar and syrup together, and drizzle over the cooled cake. Enjoy! x