We were very lucky to have a good number of rhubarb crowns already at the allotment, and they're doing well despite having been moved (they're enjoying all the fantastic farm manure!). There a more things you can do with rhubarb than just crumble (even though it's lovely!), so here is a vegan rhubarb cake recipe, which we hope you'll enjoy.
300g self raising flour
175g sugar
1 teaspoon bicarbonate of soda
300ml soya milk (or other non-dairy milk substitute)
80ml vegetable oil
3 tablespoons of golden syrup
a handful of raw rhubarb, cut into small pieces
grated rind of an orange
Oil a 24cm cake tin, and line it with greaseproof paper (or use a silicone mould).
Mix together the dry ingredients, then stir in the wet ingredients, including the zest but not the rhubarb - beat it all together.
Stir in the rhubarb. It will be a fairly loose mixture, almost a batter.
Bake at 180C (fan oven), gas 6 for about 35-40 minutes - it might take a bit longer, especially if you've added more rhubarb!
left to right: chopped rhubarb; orange zest in the flour; the batter in the tin; finished!