Kelly Neil

Preheat the oven to 350ºF (180ºC) and lightly grease an 8-inch (20-cm) square or round baking dish with butter (see recipe notes). Set aside. Place the chopped rhubarb in a large bowl, add the lemon juice, and stir to combine. Stir the sugar and cornstarch together in a small bowl. Sprinkle the mixture over the rhubarb, stir well, and set aside. In a second large bowl, combine the buckwheat flour, brown sugar, rolled oats, cinnamon, and salt.

Place the raspberries, rhubarb, sugar, lemon juice, and salt in a medium-sized pot. Stir to combine, then bring to a boil over high heat. Boil the fruit mixture for 1 to 2 minutes, stirring occasionally. Reduce the heat to medium-high and simmer vigorously for 10 to 15 minutes, stirring often, until the jam reaches 220ºF (105ºC) on an instant-read thermometer. The jam should look thick and glossy. Remove the pot from the heat, then carefully spoon the hot jam into a clean heatproof glass jar.

Preheat the oven to 350ºF (180ºC), then grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper. In a large mixing bowl, combine the sugar and zest of 2 lemons, then rub the zest into the sugar with your fingers to release the oils and flavour it. Add the buttermilk, melted butter, oil, eggs, vanilla, and lemon juice. Mix with a hand mixer or whisk until smooth. Sift the flour, baking powder, and baking soda into the bowl, then add the salt.