Rhubarb Cake
We have a plentiful supply of rhubarb on the allotment and had our first picking in early March.
So when Selina, a near neighbour on the allotment, posted a photo of her rhubarb cake on Instagram, it looked so good that I just had to ask for the recipe, which she kindly sent.
Selina's recipe and instructions |
I think I could have coped with the instructions above which Selina sent but she also referred me to a useful link to the Riverford website which has a plethora of recipes - sweet and savoury - using rhubarb, but here's Selina's rhubarb and yoghourt cake.
Ingredients:
300g Rhubarb
310g self raising flour
230g sugar
zest of one orange
pinch of salt
2 eggs
125 mls yoghourt
1/2 teaspoon vanilla essence
1 tbsp orange flower water
125g unsalted butter
Method:
Normally when making a cake I would cream together the butter and sugar then add eggs and liquid and fold in the flour, but surprisingly this recipe was different. I decided there must be a reason - (perhaps it is so the sugar can draw the juice from the rhubarb) - so I followed instructions!
Firstly, pre-heat the oven to 180C - as mine is a fan oven I set it to 160C
I mixed together the flour, sugar and salt as instructed...
flour, salt and sugar |
add zest of one orange |
chop rhubarb |
add rhubarb to flour/sugar mixture |
stir to ensure rhubarb is coated |
add mixed butter, eggs and yoghourt |
and mix together with the flour/sugar |
folding in flour |
place mixture in greased cake tin |
fresh from the oven |
crumbly and moist |
............with crème fraîche - and it was delicious. It was equally delicious later, cold.
I did notice, however, that my cake looked very different from the one Selina had posted on Instagram! Having sent me her recipe, Selina informed me later that she had used brown flour and brown sugar and had added ginger in syrup as well as upping the rhubarb by 100g as brown flour can absorb more moisture. Obviously this is a very adaptable recipe.
I think we are on a new adventure here - I love the combination of rhubarb and ginger and will certainly try adding some next time. I often make rhubarb and ginger jam and usually add crystallised ginger when stewing rhubarb or making rhubarb pie - I'm not a crumble fan but, if you are, try rhubarb and ginger crumble. I must also try Riverford's rhubarb, pistachio, orange and cardamom cake it sounds yummy!
Thanks for the recipe Selina. Happy baking everyone.
I did notice, however, that my cake looked very different from the one Selina had posted on Instagram! Having sent me her recipe, Selina informed me later that she had used brown flour and brown sugar and had added ginger in syrup as well as upping the rhubarb by 100g as brown flour can absorb more moisture. Obviously this is a very adaptable recipe.
I think we are on a new adventure here - I love the combination of rhubarb and ginger and will certainly try adding some next time. I often make rhubarb and ginger jam and usually add crystallised ginger when stewing rhubarb or making rhubarb pie - I'm not a crumble fan but, if you are, try rhubarb and ginger crumble. I must also try Riverford's rhubarb, pistachio, orange and cardamom cake it sounds yummy!
Thanks for the recipe Selina. Happy baking everyone.
And topped - before baking - with flaked almonds and Demerara sugar
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