Growing up we had a huge garden and in one corner a massive, bushlike rhubarb plant. I used to love just sitting on the lawn munching away on a freshly picked stalk and sometimes for a special treat would go out with a bowl of sugar to dip the end in. It is definitely rhubarb season and with no backyard plant to harvest I have been eyeing the store prices, waiting for them drop and finally last week they did. I like this combination, a bit of a step from the familiar strawberry-rhubarb pairing. The recipe is a combo of Susan Voisin’s Strawberry Snack Cake and this recipe .

Raspberry Rhubarb Cake

1 3/4 cups light spelt flour

3/4 cups sugar

1 tsp baking soda

1/4 tsp baking powder

1/4 cup soy yogurt

2 Tbsp canola oil

1 tsp vanilla extract

1/2 cup each of water and soymilk

2 cups 1″ rhubarb slices

1 cup fresh or frozen raspberries

Preheat oven to 350F. Lightly oil an 8″ round cake pan and set aside.

Combine dry ingredients in a bowl. Add in wet ingredients and stir until just combined. Stir in the rhubarb and raspberries and pour into cake pan. Smooth top and bake for 30-40 minutes or until a toothpick comes out clean.

If eaten after baking this cake is not very sweet at all (and this is coming from the person who ate plain rhubarb, and liked to drink tablespoons of lemon juice as a kid!) but the next day the flavours have combined and the sweetness is just right, I think. If you like your baked goods sweet, try upping the sugar.