YQ Wheat flour, rhubarb & yoghurt cake with oat & hazelnut crumble

May 10, 2020

Suffolk pastry chef Henrietta Inman, author of The Natural Baker, celebrates the diversity and flavour of Martin Wolfe's YQ population wheat with this delicious rhubarb cake.

YQ is an incredibly diverse wheat population developed by Professor Martin Wolfe at Wakelyns Organic Argroforestry farm in Suffolk. Being a population means thousands of genetically distinct wheat plants being grown together in one field, as opposed to genetically homogeneous fields of modern hybrid wheats. YQ stands for this population’s great yield and quality.

Not only does its diversity make it incredibly resilient and a far more sustainable and environmentally friendly way to grow wheat, it also has an amazing, rich, distinct, unique and nutty flavour and beautiful texture, which all work together to lift this cake up. It’s so exciting to see more regenerative farmers in the UK growing it, as well as heritage varieties.

Ingredients

Cake

250g rhubarb, sliced into ½ - 1cm pieces
180g golden caster or light brown muscovado sugar
130g unsalted butter, softened, plus extra for greasing
80g thick natural yoghurt (or dairy free alternative)
200g Wakelyns YQ population wheat flour (or milll your own from Wholegrain YQ Wheat with a Mockmill)
2 1/2 tsp baking powder
A good pinch sea salt
3 eggs, medium-large (or chia as egg replacer)

Crumble

75g Wakelyns YQ population wheat flour
75g oats
40g light brown muscovado or demerara sugar
A good pinch sea salt
75g cold unsalted butter, chopped into cubes (or non-dairy alternative)
50g hazelnuts, roughly chopped

Method

Start by mixing the rhubarb with 40g sugar and set aside to macerate
Make the crumble by mixing together the dry ingredients from the flour to the salt. Rub in the butter with fingertips or a freestanding mixer fitted with a paddle until crumble consistency. Mix in the nuts and store in the fridge.
Grease the sides and bottom of a 20cm loose-bottomed cake tin with butter and line the base with parchment paper. Preheat the oven to 180oC. With a spoon or a freestanding mixer fitted with a paddle, cream the remaining 140g sugar with the butter and yoghurt. If there are a few lumps that is fine. Combine the flour, baking powder and salt. Alternately add the flour and eggs to the creamed mixture until just combined. Fold in the rhubarb and its juices.
Transfer to the prepared tin, sprinkle over the crumble and lightly pat it into the mix a little. Bake for about 30-40 minutes until the top is golden brown and a skewer inserted in the centre comes out just clean. Leave to cool for about 10 minutes then demould and serve warm with custard, cream, yoghurt, crème, fraiche, ice cream…!

Recipe generously donated by Henrietta Inman @henriettainman
Pastry chef from Suffolk
www.henriettainman.com

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