Rhubarb Cake

-

 My neighbour brought me a bag of rhubarb from a friend,so I decided to make my Mum’s rhubarb cake. The rhubarb is on the top of the cake. 


150g butter or soft margarine, 115g soft light brown sugar, 1/2tspn vanilla extract, 2 beaten eggs, 150g sr flour, 1/2 tspn baking powder, 50g ground almonds, 1 tspn ground ginger, 1-2 tbsps milk, 

360g rhubarb cut into 2  cm chunks and 3 tbspn Demerara sugar

Preheat Oven 180C/gas4/350F

Line a 20cm springform tin with parchment paper

Cream fat and brown sugar till fluffy. Add the eggs.

Stir flour, almonds, ginger and baking powder together then fold into the mixture with enough milk to give soft dropping mix. 

Spoon into tin, level the surface and scatter the rhubarb over the top.

Sprinkle with the Demerara sugar.

Bake for 45 mins - 1 hour till skewer comes out cleanly.

Cool in the tin.


I didn’t have Demerara sugar so used soft dark brown. The rhubarb still has a good tang to it and isn’t too sweet. I had a slice with ice cream. It’s quite a soft cake, but tasty.

Comments

Phil in the Kitchen said…
That's a fine way to use a rhubarb gift. I don't think I know anyone who grows rhubarb at the moment, so I'm very jealous of gifts like that.
31/8/24 2:50 pm
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an
Read more

Lemon Coconut Slices

-
Image
I needed a simple recipe to use up some lemons, and found many versions of this uncooked tray bake [I suppose it's not really a tray bake as it's not baked, but it's made in my Delia tray bake tin!]. I played around with several recipes till I made exactly what I wanted - a good lemony flavoured slice, with a decent amount of coconut and a lemon icing. It was perfect to make for my daughter's recent visit. We brought a lemon tree back from France and it now lives in the greenhouse. It was a gift from our neighbours, and has faithfully produced lemons every year. The lemons I used in this recipe were from this tree, and they are much juicier than the ones you buy. You put 125ml of condensed milk in a pan with 125g butter and stir till the butter has melted. In a food processor or using a plastic bag and a rolling pin, break a 250g packet of Nice biscuits into crumbs and put into a bowl with 1 tspn of grated lemon zest, 1 tspn lemon extract and 85g dessicated coco
Read more

Carrot Cupcakes with a maple cream cheese topping

-
Image
As I haven’t posted anything for a while, I thought I’d post 2 recipes this month. I don’t often make cupcakes, preferring muffins.This recipe was given to me by a lovely Australian lady I met. We were chatting about how we both loved baking. It’s an easy recipe with a delicious topping. 225g sr flour, 230g brown sugar, 2 tspn mixed spice, 125ml vegetable oil, 3 eggs, 480g finely grated carrot (about 4 medium carrots), 90g chopped pecans and 6 pecans halved Preheat oven 180C/160C fan/gas4 Grease a 12 hole muffin tin or use paper cases.  In a bowl mix together the flour, sugar, spice, oil and eggs. Add the carrots and nuts and stir in. Divide the mixture between the muffin cases or muffin tin. Bake for about 39 mins. Leave in tin for 5 mins then put onto a wire rack. Topping - 30g soft butter or spread, 80g softened cream cheese, 2tbspn maple syrup and 200g icing sugar Beat butter, cream cheese and syrup together in a bowl with a hand beater till fluffy and gradually beat in the icing s
Read more