A few information on the recipe:
- Rhubarb macerates for a few hours in sugar so it softens a bit and you’re able to drain them. Time is longer (2 to 3 hours) for fresh rhubarb than frozen rhubarb (30 min to 1 hour).
- I used frozen fruits here: Rhubarb from my Parisian garden last year, prepared in small bags, peeled and diced, for compotes, clafoutis and other cakes all winter long.
- Blackcurrants are delicious in this recipe. I tried with blackberries and it was great as well. If you choose blackberries, mix the fruits well in the dough to break them a bit, cake will be more flavorful.
- The recipe is prepared with oat milk or spelled milk but if you do not have any, classic cow milk or soy milk also work.
- You may use individual muffin molds or a loaf or any large cake tin you want. The baking time will be longer.