Gourmet Chick turns seven: a celebratory rhubarb, honey and quinoa cake

It’s my blog birthday! It’s now seven years since I colonised this little corner of the internet and called it Gourmet-Chick.  A lot has changed in that time with a move from London to Melbourne, a change in career from lawyer to journalist, Meat-and-Three-Veg boyfriend becoming MTV husband and the arrival of baby Gourmet Chicklet.


Seven years there weren’t that many food blogs around and now there are thousands.  Twitter was a weird social network that I had never used and Instagram didn’t even exist.  Back then taking photos of your food was a very strange thing to do whereas in 2015 it’s pretty much standard practice even if you don’t have a blog.

Mixing the batter for the rhubarb and quinoa cake
Mixing the batter for the rhubarb and quinoa cake

The one thing that hasn’t changed through all of this is my love for discovering new things to eat and drink and new places to explore.  If anything I’m even more obsessed with food and travel than I was back when I started Gourmet-Chick.  So in the tradition of Gourmet-Chick birthdays I wanted to share a new recipe with you for a rhubarb, honey and quinoa cake.  I’m pretty sure I hadn’t ever eaten quinoa back in 2008!

Cake about to go int he oven
Cake about to go in the oven
Rhubarb, honey and quinoa cake
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
2304 calories
280 g
642 g
122 g
41 g
69 g
877 g
345 g
155 g
4 g
45 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2304
Calories from Fat 1078
% Daily Value *
Total Fat 122g
Saturated Fat 69g
Trans Fat 4g
Polyunsaturated Fat 12g
Monounsaturated Fat 33g
Cholesterol 642mg
Sodium 345mg
Total Carbohydrates 280g
Dietary Fiber 18g
Sugars 155g
Protein 41g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 125g butter, softened
  2. 2 eggs
  3. 1 cup quinoa flour
  4. 1 tsp baking powder
  5. Pinch salt
  6. 150g honey
  7. 1 lemon, zested and juiced
  8. 1 tbsp milk
  9. 200g rhubarb
  10. 2 tbsp brown sugar
  1. 1. Preheat oven to 180c. Grease and line the base of a springform cake tin.
  2. 2. Use a freestanding mixer to beat the butter until light and fluffy. Add the eggs gradually.
  3. 3. Add the quinoa flour, baking powder, salt, honey, lemon zest and juice and mix.
  4. 4. Fold in the milk.
  5. 5. Tip the cake mixture into the prepared tin and smooth the top.
  6. 6. Top with the rhubarb and sugar.
  7. 7. Bake for 30 mins or until a skewer comes out clean and the cake is golden.
  8. 8. Cool in tin and then turn out onto wire rack.
Gourmet Chick http://www.gourmet-chick.com/



  1. Nice, Cara…congratulations on your 7th year! Building a year after another is never a walk in the park. So, congratulations not only for the years but also for the learnings you have gained 🙂

    Julie & Alesah
    Gourmet Getaways xx

    1. Thanks so much Julie & Alesah

  2. Congratulations Cara! Your site is always a joy to visit and read. Keep up the great work!

    1. Thanks so much Padaek

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