It’s here! It’s here! While some might celebrate the first asparagus as the herald of spring, I’ve even heard rumours of asparagus festivals that take place in Europe why don’t Americans do things like this???? Seriously we could use more seasonal celebration around here, but I digress. Asparagus is wonderful and all, but for a sweet tooth like me it’s the first rhubarb of the season that makes me want to throw a party!
I practically swooned when I saw the first magenta stalks beckoning to me at the market this past weekend. I mean seriously the colors are so rich and vibrant, sometimes nature’s palette simply amazes me.
I knew exactly what I wanted to do with these gorgeous hues; wrap them up in carrot cake. I invented this rhubarb carrot cake last spring and have been craving it ever since. It’s the perfect combination of rich earthy carrot cake pierced with tart jewels of rhubarb and crunchy walnut all laced together with spicy ginger. This cake is a perfect accompaniment to Easter brunch or finish to any spring dinner party.
This is a spring twist on a traditional carrot cake, and I love that the rhubarb lightens up the decadency of the cake. I like to chop the rhubarb into 1/2 or 1 inch chunks so you really know when you get a bite, and then I chop the chrystalized ginger very very finely so that it doesn’t compete with the rhubarb but spices the entire cake with a lovely gingery note.
Rhubarb Carrot Cake
- 1 cup dark brown sugar
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 tsp ground ginger
- 1 tsp cinnamon
- 1 cup rhubarb chopped into 1/2 inch pieces (about 6 or 7 stalks)
- 1 cup coconut oil
- 1/3 cup maple syrup
- 2 eggs
- 1 pound grated carrots
- 1/2 cup walnuts, roughly chopped
- 1/4 cup chrystalized ginger, finely chopped
- Preheat oven to 350, grease two 8 inch cake pans or one bundt pan with coconut oil.
- In the bowl of a standing mixer or a large mixing bowl combine coconut oil, maple syrup and brown sugar, using the paddle attachment or a spatula combine thoroughly.
- Slowly beat in eggs one at a time.
- In another bowl combine flour, baking powder, baking soda, ginger and cinnamon.
- Slowly incorporate dry ingredients into wet ingredients.
- Once combined fold in carrots, rhubarb, ginger, and walnuts.
- Pour into greased cake pan and bake at 350 for roughly 30 minutes, use a tooth pick to check for doneness as overcooking can make the cake dry, you want a moist carrot cake!