Rhubarb, Ginger and Almond Cornmeal Cake


This is a joyful combination of flavours in a cake.  Rhubarb, ginger and almonds.  The cornmeal helps absorb the juices of the rhubarb and keeps it as a moist treat without being soggy

Perfect with a cup of tea or as a pudding with ice cream or custard.

This serves 12

Macros per serving is:

Calories 317, Fat 13g, Carbs 36.1g, Fiber 2.3g and Protein 6.3g


  • 500g of Rhubarb
  • 300g of Golden Caster Sugar
  • 125g Almond Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda
  • Pinch of Sea Salt
  • 100g Glace Ginger
  • 2 Tsp Ginger
  • 1 Tsp Cinnamon
  • 175g Cornmeal
  • 2 Large Eggs
  • 1 Tsp Vanilla Bean Paste
  • 125g Vitalite Dairy Free
  • 250g 0% Fat Natural Yoghurt

You will need:

  • Preheated Oven 180C Conventional / 160C Fan
  • Vegetable Chopping Board
  • Sharp Knife
  • 3 Large Mixing Bowls
  • Spatula
  • Scales and Measuring Spoons
  • Electric Whisk
  • 23cm Springform tin.  Base Lined with foil. Sides lightly greased
  • Foil
  • Cooling rack
  • Wash and dry your rhubarb if required (I pulled mine from the garden so a must)

    Top and tail and cut into 1/2 cm pieces

  • Place the cut up rhubarb into a mixing bowl and add 100g of your golden caster sugar

  • Measure out and add into another mixing bowl your almond flour, cornmeal, baking powder and bicarbonate of soda

    Mix until well combined

  • Add your ground ginger and cinnamon to your flour mix


  • Mix until well combined

  • In another mixing bowl add your vitalite and 200g golden caster sugar and cream with an electric whisk

  • Add the eggs and vanilla bean paste mix until well combined with your electric whisk

  • Add the natural yoghurt and glace ginger to the vitality, sugar, egg and vanilla mix

    Mix until well combined with your electric whisk

  • Add your flour and spice mix to the wet mix

  • Beat until well combined with a spatula

  • Add your rhubarb and sugar mix to the cake batter and mix in with a spatula

  • Pour the cake mix into your prepared tin

    Pop in the oven and bake for 1 hour – 1 hour 15 minutes until it springs back at your touch

  • After 40 minutes you may need to cover the top to prevent top going black

  • When cooked remove from oven

    Allow it to cool for 15 minutes on a cooling rack

    Then release from the springform tin


    This keeps well in an airtight container


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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